Proper Pigs In Blankets Recipe

Preheat and prepare

Preheat oven to 200°C (400°F) conventional (or 180°C fan/350°F). Line a large baking sheet with foil and place a wire rack on top if you have one; this allows fat to drip away and the bacon to crisp evenly.

Portion sausages (if necessary)

If your Cumberland links are large, cut each link into 2 or 3 bite-sized pieces so you end up with about 16–18 pieces total. Smaller cocktail-size pieces cook more evenly and are easier to wrap. Leave full-length links intact if you prefer larger pigs in blankets (adjust bacon length accordingly).

Wrap with bacon

Take one sausage piece and wrap a single slice of smoked streaky bacon around it, overlapping slightly. Secure with a toothpick through the bacon into the sausage. Repeat for every sausage piece. Place wrapped sausages on the prepared rack spaced slightly apart.

Combine cranberries, brown sugar, water, honey, and cider vinegar in a small saucepan over medium heat. Stir to combine and bring to a gentle simmer.

Simmer for 8–10 minutes, stirring occasionally, until cranberries have burst and mixture has thickened. Use the back of a spoon to mash some berries for a saucier glaze, or cook a little longer for thicker texture.

Remove from heat and stir in Dijon mustard, orange zest, black pepper and salt. Taste and adjust seasoning: add a little more honey for sweetness or more vinegar for brightness. Allow glaze to cool slightly; it will thicken as it cools.

Initial bake

Place the tray of bacon-wrapped sausages in the preheated oven. Bake for 15 minutes to begin cooking the sausages and allow bacon to render.

Brush with glaze

Carefully remove the tray from the oven. Using a pastry brush or spoon, generously brush each bacon-wrapped sausage with a layer of the cranberry glaze, coating all exposed bacon.

Final bake

Return the tray to the oven and bake for an additional 8–12 minutes, or until bacon is crisp to your liking and sausages are cooked through (internal temperature of sausages should reach 71°C/160°F). If you want extra caramelization, switch to grill/broil for the final 1–2 minutes—watch closely to avoid burning the sugar in the glaze.

Glaze second coat (optional)

Remove from oven and brush a second thin coat of glaze for a sticky finish. Let rest on the rack for 2–3 minutes so glaze sets slightly.

Transfer pigs in blankets to a serving platter. Sprinkle with finely chopped parsley for color. Serve warm with any remaining cranberry glaze on the side for dipping.

Safety note

Discard toothpicks before eating. Ensure sausages reach safe internal temperature.