Whiskey Honey Glazed Pigs in Blankets

An Epicurean Adventure to: The United Kingdom

Few British Christmas recipes are as nostalgic, comforting and universally loved as pigs in blankets. These small sausages wrapped in streaky bacon are a festive essential, often served alongside roast turkey, crispy potatoes, vegetables and gravy.

This homemade pigs in blankets recipe keeps the classic British style but adds a simple whiskey and honey glaze for extra flavour. The glaze turns sticky and glossy in the oven, giving the bacon a beautiful sweetness with a gentle warmth in the background.

Instead of using tiny cocktail sausages, this version uses pork chipolatas. They are slightly larger, meatier and often have a better flavour, making them a great choice for a Christmas dinner side dish or a festive appetiser.

You can prepare these pigs in blankets a day ahead, which makes Christmas cooking much easier. Assemble the sausages and bacon in advance, then glaze and bake them about 40 minutes before serving.

Below you will find step-by-step instructions, ingredient notes, make-ahead tips, storage advice and a full recipe card for whiskey and honey glazed pigs in blankets.

Fast facts – United Kingdom

What’s the difference between pigs in blankets from the UK and the USA?

The main difference is the wrapping. In the UK, pigs in blankets are usually small sausages wrapped in streaky bacon. They are especially popular at Christmas and are served as a side dish with a roast dinner.

In the USA, pigs in blankets are often made with small hot dogs or little smokies wrapped in biscuit dough, pizza dough or crescent roll dough. They are usually served as party food or a game-day snack.

Both versions are popular finger foods, but the British version is all about smoky bacon, juicy sausage and a savoury festive flavour.

What’s to love about this recipe

• Festive tradition: These whiskey and honey glazed pigs in blankets are a delicious twist on a classic British Christmas side dish.
• Better than shop-bought: Homemade pigs in blankets taste fresher, meatier and far more satisfying than supermarket versions.
• Sticky glaze: Honey and whiskey create a rich, glossy coating that works beautifully with smoky bacon.
• Easy to prepare ahead: Assemble them the day before and bake them when needed.
• Versatile serving: Serve them with Christmas dinner, as a party appetiser or with dipping sauces.
• Simple method: The recipe uses a short ingredient list and straightforward steps.

Key ingredient notes and substitutions

Please see the recipe card at the bottom of this post for the full list of ingredients.

Chipolata sausages

Traditional British pigs in blankets are often made with cocktail sausages, but pork chipolatas give this recipe a more generous bite. They are slightly larger and usually have a fuller flavour.

If you prefer smaller pigs in blankets, you can use cocktail sausages instead. The same whiskey and honey glaze will still work well.

Bacon

Smoked streaky bacon is the best choice for this recipe. It is thin enough to wrap neatly around the sausages and has a good balance of fat and meat, which helps it cook until golden and crisp.

Unsmoked streaky bacon can also be used, but avoid thick back bacon because it is harder to wrap and can feel too heavy for small sausages.

Before wrapping the sausages, gently stretch the bacon. This helps reduce shrinkage in the oven and keeps the bacon wrapped securely around the chipolatas.

Honey

Any runny honey will work in the glaze. If your honey is thick, warm it briefly so it mixes more easily with the whiskey.

For a different flavour, you can replace the honey with maple syrup.

Whiskey

You do not need an expensive whiskey for this recipe. A simple, affordable whiskey is enough because it will be mixed with honey and baked.

Bourbon can also be used if you prefer a slightly sweeter flavour profile.

Cayenne pepper

Cayenne pepper is optional, but a tiny pinch adds gentle warmth without making the pigs in blankets spicy. It helps balance the sweetness of the honey and the richness of the bacon.

If you prefer, replace the cayenne pepper with a few drops of Tabasco sauce.

How to make pigs in blankets: Step-by-step

1. Line a medium baking tray with foil. Try not to tear the foil, as the sticky glaze may leak onto the tray underneath.
2. Preheat the oven to 180C/356F/gas mark 4.

3. In a small bowl, whisk together the honey, whiskey and cayenne pepper, if using. Set the glaze aside.

4. Place a strip of streaky bacon on a chopping board. Use a large knife to gently stretch it from end to end. You can hold one end of the bacon and pull it carefully while keeping the knife in place.

5. The stretched bacon will be longer and thinner. This step helps stop it shrinking too much during cooking.

6. Place a chipolata sausage at one end of the stretched bacon and begin rolling.

7. Wrap the bacon around the sausage in a spiral until the chipolata is covered.

8. Place the wrapped sausage seam side down so the loose end of the bacon stays tucked underneath.

9. Arrange the pigs in blankets on the prepared tray, leaving space between each one so they cook evenly.

10. Drizzle the whiskey and honey glaze over the sausages.
11. Turn each sausage gently so it is fully coated in the glaze.

12. Optional: Tuck a few rosemary sprigs between the sausages for a herby aroma.
13. Bake for 40-45 minutes, turning and basting halfway through, until golden, sticky and piping hot.
14. Serve with a drizzle of the pan juices.

Tips and tricks

Don’t skip stretching the bacon

Stretching the streaky bacon helps it stay wrapped around the sausage as it cooks. It also gives a neater finish and helps prevent the bacon from pulling away in the oven.

Mix the whiskey and honey well

Cold honey can be thick and difficult to combine with the whiskey. If needed, warm the honey for a few seconds before mixing. This creates a smoother glaze that coats the sausages more evenly.

Keep the seam underneath

Place each wrapped sausage seam side down on the baking tray. This helps secure the bacon during the first part of cooking and reduces the chance of unravelling.

Protect the pan juices

Line the tray carefully and avoid holes in the foil. The honey and whiskey glaze becomes sticky and delicious, so you do not want it escaping under the foil.

Variations

• Wrap a sage leaf around each chipolata before adding the streaky bacon.
• Use plant-based sausages and vegetarian bacon for a vegetarian version.
• Use lamb, beef or chicken sausages if you do not eat pork.
• Replace streaky bacon with pancetta for a slightly different flavour.
• Serve as an appetiser with dipping sauces such as honey mustard, BBQ sauce, spicy mayo, Dijon mustard or tzatziki.
• Thread the cooked pigs in blankets onto mini skewers or cocktail sticks for easy serving at parties.

Serving suggestions

Pigs in blankets are a perfect addition to a Christmas roast dinner. Serve them with turkey, gravy and your favourite festive side dishes.

• Roast potatoes or mini roasted potatoes.
• Roasted vegetables, including broccoli, carrots and parsnips.
• Carrot and swede mash.
• Honey-roasted carrots and parsnips.
• Stuffed vegetables or other savoury Christmas sides.

Make ahead

Preparing pigs in blankets ahead of time is a simple way to reduce stress on Christmas Day.

• Assemble the pigs in blankets up to a day in advance by wrapping the sausages in bacon. Do not add the glaze yet.
• Store the wrapped sausages in a sealed container in the fridge.
• Mix the whiskey and honey glaze in advance and keep it in a separate container.
• Before baking, take the sausages and glaze out of the fridge and let them sit at room temperature for about 30 minutes.
• Line the tray with foil, add the glaze and bake as directed.

Storage

Allow leftover pigs in blankets to cool to room temperature before storing. Place them in an airtight container or wrap them tightly and refrigerate for up to three days.

Cooked pigs in blankets can also be frozen for up to 3 months. Store them in a freezer-safe container or freezer bag. Thaw overnight in the fridge before reheating.

You can also freeze uncooked pigs in blankets after wrapping the sausages in bacon, but before adding the glaze. Thaw them in the fridge overnight, prepare the glaze and bake according to the recipe instructions.

Reheating

There are two easy ways to reheat pigs in blankets.

• For the best texture, place them on a baking tray and reheat in a preheated oven at 180°C/350°F/gas mark 4 for 10-15 minutes, or until hot throughout.
• For a quicker option, microwave them for 30 seconds to 1 minute. The bacon may be softer when reheated this way.

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