Pigs In Blankets With Bacon Jam Recipe

Cook bacon

Chop the bacon into 1/2-inch pieces. Place in a cold 10-inch skillet and turn heat to medium. Cook, stirring occasionally, until fat renders and bacon is browned and slightly crisp, about 8–10 minutes.

Sauté onion and garlic

Using a slotted spoon, transfer most of the bacon pieces to a small bowl, leaving about 2 tablespoons of bacon fat in the skillet. Add the chopped yellow onion and cook over medium-low heat until soft and lightly caramelized, about 8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Simmer jam

Stir the reserved bacon back into the skillet with the onions. Add brown sugar, maple syrup, apple cider vinegar, brewed coffee (or water), black pepper, and salt. Bring to a gentle simmer, then reduce heat to low and cook, stirring occasionally, until mixture is thick and jammy, about 15–20 minutes. If it becomes too dry, add up to 1–2 tablespoons (15–30 ml) water or coffee.

Blend (optional)

For a spreadable, cohesive jam texture, let the mixture cool slightly (5 minutes) then pulse 3–5 times in a food processor or use an immersion blender to purée to desired coarseness. Return to pan to warm if needed.

Finish and cool

Taste and adjust seasoning. Transfer bacon jam to a jar and let cool to room temperature before serving or refrigerate for up to 2 weeks.

Preheat and prep

Preheat oven to 400°F (200°C). Line a baking sheet with parchment or lightly oil it. Lightly flour a clean work surface.

Prepare puff pastry

Unfold the thawed puff pastry sheet on the floured surface. Using a rolling pin, gently roll once to even thickness (about 1/8-inch). Trim edges if needed. Cut the sheet into 24 approximately 1-inch by 2.5-inch strips (adjust size to fit sausages).

Wrap sausages

Pat the cocktail sausages dry. Place one sausage at the end of a pastry strip, brush the end of the strip with a little beaten egg wash, then roll the sausage up, seam-side down. Repeat with all sausages.

Egg wash and bake

Whisk the egg with 1 teaspoon water to make an egg wash. Brush each wrapped sausage lightly with egg wash. Arrange on the prepared baking sheet, leaving a little space between pieces. Bake in the preheated oven until pastry is puffed and golden brown, about 12–15 minutes rotating the pan once for even browning.

Cool slightly

Remove from oven and let cool on the sheet for 3–5 minutes so pastry sets.

Place pigs in blankets on a serving platter. Spoon small dollops of bacon jam on top of each or serve bacon jam in a bowl for dipping. Garnish with a sprinkle of fresh thyme leaves if using. Serve warm.