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Honey Bourbon Pigs in Blankets

December 22, 2017 (Last Updated: November 11, 2019) by Chris Collins

Take your Pigs in Blankets to new heights by glazing them in Honey and Bourbon! Sweet, sticky and bursting with flavour, these are sure to be the star of the show at your next roast dinner!

Honey Bourbon Pigs in Blankets on a bed of Sage

Honey Glazed Pigs in Blankets

Honey glazed pigs in blankets at this current point are the sole reason I will never own a six pack. Not because they’re particularly bad for you (well, debatable) but mainly because I literally cannot stop eating them. And I can’t stop eating them because I can’t stop pulling reasons out of thin air as to why I need to keep cooking them. There’s always an occasion for bacon!

So let’s talk honey and bourbon.

The honey works so well with pigs in blankets because it produces the perfect balance of salty and sweet, which just so happens to be the best combo of all time. The bourbon adds a very gentle heat, which works perfectly with the warmth that sage brings. Both honey and bourbon themselves work so gorgeously with pork in general. Having said that, you can leave out the bourbon if you wish!

How to make Pigs in Blankets with Honey Bourbon (quick summary)

  1. Make glaze with honey, bourbon and Worcestershire sauce, then brush on chipolatas.
  2. Add a sage leaf to the chipolatas.
  3. Wrap in bacon.
  4. Add to bed of rosemary and roast.
  5. Take out, reglaze glaze and roast again.

How to make honey glazed pigs in blankets - 6 step by step photos

Why not brush on all the glaze at the beginning?

And it’s a good question. For me, the perfect pig in blanket is a soft a juicy sausage, wrapped in beautifully crisp bacon. In order to get that I glaze the sausage at the start and keep the bacon dry. After oven time the sausage takes on the sweet flavours and remains moist, where the bacon on the outside crisps up perfectly. After, I’ll glaze them one more time to ensure the bacon still absorbs those gorgeous flavours, but still remains crisp. Also, this way the honey is far less likely to burn as it’s protected by the bacon for nearly all it’s cooking time.

Dang, that was a lot of bacon talk, you get my flow though.

Can I make these ahead of time?

These are perfect to make in advance! Just make up until roasting, cover and pop in the fridge until needed, then roast away.

What shall I serve them with?

Here I serve them with spiced cranberry sauce, but you could also serve them as part of a roast dinner.

pigs in blankets circled around cranberry sauce on sage

And there we have it! Grown-up pigs in blankets, glazed pigs in blankets, pimped up pigs in blankets (lol), whatever you wanna call them, they’re yours for the taking!

Hey, whilst you’re here why not check out my other recipes?

Easy Roast Dinner Recipes

Alrighty, let’s tuck into these honey glazed pigs in a blanket shall we?!

Honey Bourbon Pigs in Blankets with Cranberry Sauce

How to make Honey Bourbon Pigs in Blankets (Full Recipe & Video)

Easy Bacon Appetizers - Honey Bourbon Pigs in Blankets

Honey Bourbon Pigs in Blankets

Take your Pigs in Blankets to new heights by glazing them in Honey and Bourbon. Sweet, sticky and bursting with flavour, these are sure to be the star of the show at your next roast dinner!!
5 from 4 votes
Print Pin Rate
Servings (click & slide): 12
Course: Appetizer / Side Dish
Cuisine: British / Roast Dinner / Sunday Roast
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Calories per serving: 167kcal
Cost per serving: £2.50 / $3


  • Baking Tray
  • Small Bowl (for glaze)
  • Brush
  • 12 Tooth Picks

Ingredients (check list):

  • 12 Pork Chipolatas
  • 12 rashers Smoked Streaky Bacon
  • 12 Sages Leaves
  • 2 tbsp Honey
  • 2 tbsp Bourbon, (optional)
  • 1 tbsp Worcestershire Sauce
  • few Sprigs of Rosemary
  • pinch of Salt & Pepper, to taste
  • Olive Oil, as needed


  • Preheat oven to 200c (390f).
  • In a bowl, combine 2 tbsp Honey, 2 tbsp Bourbon, 1 tbsp Worcestershire Sauce and Salt & Pepper to taste.
  • Brush your Chipolatas with the glaze, wrap a sage leaf around each of them (lengthways) and then wrap in Bacon. Secure with a toothpick.
  • Lay a few sprigs of Rosemary in a baking tray, place your Sausages on top and drizzle with a little Olive Oil.
  • Bake for 30mins or until golden brown and crispy, flipping once.
  • Drizzle the rest of your glaze over them, shake the pan well and pop back in the oven for a few mins until sticky.
  • Remove toothpicks and enjoy!

Quick 1 min demo!


a) Bourbon - This gives an awesome kick of flavour. The alcohol will burn off, but feel free to leave out if you wish.
b) Make Ahead - These are perfect to make in advance! Just prepare up until roasting, cover and pop in the fridge, then continue as stated in recipe.
c) Cranberry Sauce - I often serve these with my Spiced Cranberry Sauce, but feel free to serve with any other dip or as part of your roast dinner.

Your Private Notes:


Nutrition Facts
Honey Bourbon Pigs in Blankets
Amount Per Serving
Calories 167 Calories from Fat 128
% Daily Value*
Fat 14.18g22%
Saturated Fat 3.106g16%
Polyunsaturated Fat 1.241g
Monounsaturated Fat 3.839g
Cholesterol 18mg6%
Sodium 360mg15%
Potassium 143mg4%
Carbohydrates 4.48g1%
Fiber 0.3g1%
Sugar 3.14g3%
Protein 5.47g11%
Vitamin A 70IU1%
Vitamin C 0.5mg1%
Calcium 18mg2%
Iron 0.59mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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Looking for more?You'll find plenty more delicious comfort food like this in my Debut Cookbook 'Comfy'

If you loved these Honey Bourbon Pigs in Blankets be sure to pin the recipe for later! Already made them or got a question? Give me a shout in the comments below!





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Recipe Rating


  • Reply
    November 25, 2023 at 1:57 pm

    5 stars
    Level up on the old boring chipolata! Thank you!

  • Reply
    November 16, 2020 at 8:49 am

    This dish recipe looks amazing! Quick question: Can I cook these without the sage leaves? Does placing the sage leaves individually on top rather than wrapped by the bacon change the flavor of the dish? Thank you!

    • Reply
      Chris Collins
      November 16, 2020 at 9:54 am

      Hey Brandon! I wrap the sage leaves because they wilt down and infuse into the meat. If you don’t want to wrap them I’d probably just put them underneath with the rosemary, just to ensure the leaves don’t burn. Hope this helps!

  • Reply
    Agness of Run Agness Run
    December 26, 2017 at 1:07 pm

    Wow! This seems like a mouth-watering appetizer, Chris! Excellent holiday dish which I will definitely try! 🙂

    • Reply
      December 26, 2017 at 2:51 pm

      Amazing! Let me know how you get on 🙂

  • Reply
    jacquee | i sugar coat it!
    December 23, 2017 at 11:33 am

    5 stars
    I think I was a teen the last time I had pigs in a blanket and they were vile. Now these, I can certainly get behind. Your photos alone are drool-worthy!

    • Reply
      December 23, 2017 at 11:45 am

      Oh no! You’ll have to fall back in love with them!!

  • Reply
    December 23, 2017 at 6:57 am

    I love revisiting classic Christmas recipes, this is definitely a family favourite. And I love the addition of the herbs

    • Reply
      December 23, 2017 at 11:45 am

      Certainly a family favourite here, too! Thanks Diana 🙂

  • Reply
    Monica | Nourish & Fete
    December 22, 2017 at 11:59 pm

    5 stars
    Wow – I’m pretty sure these could be a sixth love language. I really want to make them ASAP, but I’m fearful because I know I won’t be able to stop eating them, either! Great post!

    • Reply
      December 23, 2017 at 11:44 am

      Your fears are confirmed – you will not be able to stop eating these, ever.

  • Reply
    Patty @ Spoonabilities
    December 22, 2017 at 11:26 pm

    5 stars
    Oh wow! I can’t even find words! What a delicious appetizer!

    • Reply
      December 23, 2017 at 11:43 am

      Thanks so much Patty 🙂