Irresistibly Sticky Pigs in Blankets are the perfect holiday appetizer that transforms a classic party snack into something extraordinary. These bacon-wrapped sausages get a gourmet upgrade with fresh sage leaves and a maple syrup glaze that creates an addictively sweet and savory combination. I’ve been making this recipe for years, and it never fails to disappear from the appetizer table first.
Every Christmas party needs that one appetizer everyone talks about long after the last guest leaves. For me, that’s always been these sticky pigs in blankets. The first time I added fresh sage leaves to the traditional recipe, I knew I had discovered something special. The herby brightness cuts through the rich bacon and sweet maple glaze perfectly, creating layers of flavor that make these irresistibly sticky treats impossible to resist. Whether you’re hosting an intimate gathering or feeding a crowd, this make-ahead friendly recipe delivers restaurant-quality results with minimal effort.
Table of Contents
What You’ll Need for Perfect Results
I always use thin-cut streaky bacon for the best wrapping texture, and I recommend choosing chipolata sausages over regular cocktail sausages for optimal flavor balance. Pro tip: pressing the sage leaves firmly onto each sausage before wrapping ensures they stay in place during cooking.
- 16 thin-cut streaky bacon slices
- 16 sausages (chipolata or cocktail sausages)
- 16 large sage leaves
- 1/3 cup maple syrup
- 1 1/2 tablespoons whole-grain Dijon mustard
- Pinch of nutmeg
Step-by-Step Cooking Instructions
I prefer the air fryer method for these sticky pigs in blankets because it creates the perfect crispy texture while keeping the sausages juicy inside.
Step 1: Press a sage leaf onto each sausage lengthway, then wrap each sausage with one thin slice of streaky bacon. Make sure the sage leaf stays in place during wrapping.
Step 2: Mix maple syrup, whole-grain Dijon mustard, and pinch of nutmeg in a small bowl and set aside. The mixture should be smooth and well combined.
Step 3 (Air Fryer Method): Air fry on Roast setting at 180°C (356°F) for 6-10 minutes until bacon develops slight color and turns golden. Watch carefully as cooking time varies with sausage thickness.
Step 4: Pour the maple syrup mixture over the sausages and return to air fryer. Continue cooking until bacon becomes crisp and sauce forms a beautiful glaze, approximately 2-4 minutes more.
Step 5: Baste the sticky pigs in blankets while roasting for extra stickiness and even coating.
Oven Alternative: Preheat oven to 190°C (374°F). Bake wrapped sausages for 8-12 minutes, add glaze, then continue baking 3-5 minutes until crispy and glazed.
Perfect Pairings and Serving Ideas
These sticky pigs in blankets pair beautifully with both sweet and savory accompaniments that complement their maple bacon flavor.
Cranberry Orange Relish: The tart sweetness balances the rich maple glaze while adding festive color to your appetizer spread.
Honey Mustard Dipping Sauce: Creates a tangy contrast that enhances the whole-grain mustard already in the recipe.
Roasted Brussels Sprouts: The slight bitterness of Brussels sprouts provides the perfect counterpoint to these sweet and savory bites.
Apple Cider: Serve alongside warm spiced cider for the ultimate autumn or winter party pairing.
Mini Yorkshire Puddings: Turn your sticky pigs in blankets into an elegant British-inspired appetizer by serving them nested in tiny Yorkshire puddings.
These maple-glazed pigs in blankets are party perfection, but they’re even better when part of an amazing appetizer spread! Pair them with my elegant Best Christmas Stuffed Mushrooms for sophisticated variety, then add my Roasted Sprouts with Cranberries and Feta and Quick Christmas Cranberry Meatballs for a colorful, festive display that guests absolutely love.
These sticky bites make perfect appetizers before serving my show-stopping Christmas Salmon with Pomegranate Glaze or impressive Cranberry Balsamic Roast Beef for your main course. Add my fresh Delicious Christmas Cranberry Spinach Salad to balance the rich flavors, or choose my comforting Savory French Onion Pot Roast for cozy family dinners. Finish your party menu with my traditional Easy Christmas Spritz Cookies that everyone can enjoy.
Smart Storage and Reheating Tips
Store prepared uncooked sticky pigs in blankets in the refrigerator for up to 48 hours before cooking. This make-ahead option is perfect for stress-free entertaining.
I recommend reheating cooked sticky pigs in blankets in a 150°C oven until warmed through and crispy again. They maintain their texture beautifully when stored properly for up to 2 days in the refrigerator.
Pro tip: These taste amazing grabbed cold straight from the fridge as a quick snack, though they’re best served warm for optimal texture and flavor.
Common Questions About This Recipe
Can I use different types of sausages for my sticky pigs in blankets?
Any small, thin sausage works wonderfully, but avoid hot dog style sausages as they don’t have the right texture. Cocktail sausages need half a rasher of bacon and shorter cooking time.
What if I don’t have sage leaves available?
Fresh thyme or rosemary work as excellent substitutes, though sage provides the most authentic flavor for this recipe.
How do I prevent the bacon from becoming too crispy?
Watch the cooking time carefully and baste regularly with the maple glaze to keep everything moist while achieving the perfect sticky texture.
Your New Holiday Favorite
These irresistibly sticky pigs in blankets prove that simple ingredients can create extraordinary results when combined thoughtfully. The combination of crispy bacon, juicy sausages, aromatic sage, and sweet maple glaze creates a holiday appetizer that’s both elegant and comforting. Try this recipe for your next gathering and watch as it becomes the most requested dish at every future celebration!
Irresistibly Sticky Pigs in Blankets
A reimagined classic appetizer with bacon-wrapped sausages, maple glaze, and fresh sage. Perfect for holiday parties and gatherings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 16 pieces 1x
- Category: Appetizer
- Method: Air Fry, Bake
- Cuisine: British
Ingredients
- 16 thin-cut streaky bacon slices
- 16 sausages (chipolata or cocktail sausages)
- 16 large sage leaves
- ⅓ cup maple syrup
- 1½ tablespoons whole-grain Dijon mustard
- Pinch of nutmeg
Instructions
- Press a sage leaf onto each sausage lengthway, then wrap sausage with thinly sliced piece of streaky bacon.
- Mix maple syrup, whole-grain Dijon mustard, and pinch of nutmeg in small bowl and set aside.
- For Air Fryer: Air fry on Roast setting at 180°C (356°F) for 6-10 minutes until bacon has slight color and is turning golden.
- Pour maple syrup mixture over sausages and return to air fryer. Continue cooking until bacon becomes crisp and sauce forms glaze, approximately 2-4 minutes.
- For Oven: Preheat oven to 190°C (374°F). Place wrapped sausages in oven and bake for 8-12 minutes until bacon has little color.
- Pour maple syrup mixture over sausages and return to oven. Continue baking until bacon becomes crisp and sauce coats sausages in glaze, about 3-5 minutes.
- Baste sausages while roasting for extra stickiness and serve immediately.
Notes
- Cooking time depends on thickness of sausages. Cocktail sausages require half rasher of bacon and reduced cooking time.
- Press sage leaves firmly onto sausages before wrapping. Any small, thin sausage works well – avoid hot dog style sausages.
- Can be prepared ahead and stored in refrigerator for up to 48 hours before cooking.
Nutrition
- Serving Size: 2 pieces
- Calories: 285 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0 g
- Protein: 14 g
- Cholesterol: 45 mg
