Description
These irresistibly sticky pigs in blankets are a delicious appetizer featuring cocktail sausages wrapped in streaky bacon, glazed with a sweet and tangy mixture of brown sugar, honey, Dijon mustard, and Worcestershire sauce. Baked to perfection, they are crispy, flavorful, and perfect for parties or snack time.
Ingredients
Scale
Sausages and Bacon
- 20 cocktail sausages
- 10 slices thin-cut streaky bacon, cut in half
Glaze
- 3 tablespoons brown sugar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil and place a wire rack on top to allow the pigs in blankets to cook evenly and prevent sogginess.
- Wrap Sausages: Cut each slice of bacon in half. Wrap each cocktail sausage with a piece of bacon, ensuring the seam is on the bottom to keep it secure while baking. Place each wrapped sausage seam-side down on the wire rack.
- Prepare Glaze: In a small bowl, combine the brown sugar, honey, Dijon mustard, and Worcestershire sauce. Stir well until the mixture becomes smooth and well blended.
- Apply Initial Glaze: Generously brush each bacon-wrapped sausage with the glaze mixture. Be sure to coat all sides for maximum flavor.
- Bake and Glaze Midway: Bake the pigs in blankets for 30 to 35 minutes at 375°F (190°C). Halfway through the baking time, flip each sausage and brush again with the remaining glaze to ensure a sticky and caramelized coating.
- Cool and Garnish: Once baked to golden perfection, remove from the oven and let them cool for 5 minutes. Sprinkle with fresh thyme leaves if desired, then serve warm for best taste and texture.
Notes
- Using a wire rack helps the bacon cook evenly and become crispy by allowing air to circulate around the sausages.
- Flipping and glazing halfway through baking ensures an even caramelization and sticky glaze coating.
- Optional thyme garnish adds a fresh herbal aroma and enhances the presentation.
- Ensure not to overcook to avoid dry sausages or burnt glaze.
