Pigs in blankets are an absolute classic, but once you try these Honey Bourbon Pigs in Blankets you’ll never make regular ones again!
Pigs in blankets are an absolute staple around this time of year. In fact, any excuse to wrap sausage in bacon and I’ll jump at it. Roast dinners, dinner parties, I’ve even been known to make a sausage sandwich out of pigs in blankets. But we’ll keep that one between us. Just when you thought pigs in blankets couldn’t get any more heavenly, here we welcome our good friends honey and bourbon to the party.
Honey bourbon 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.
I’d been an ambassador for store bought pigs in blankets for so long, until I started making my own that is. It really is too easy not to!
Simply knock up a quick glaze of honey, bourbon, worcestershire sauce and brush some pork chipolatas. I usually go for cumberland but any trusted variety will do. Stick a sage leaf in there, wrap up in some smoked streaky bacon and lie on a bed of fresh rosemary in the oven until your kitchen smells like a heaven. I usually take them out 5 mins before, pour the rest of the glaze over and pop back in the oven just to burn off the remaining alcohol.
So why not brush on all the glaze at the beginning I hear you cry?
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.
So what I’m essentially asking you here is are you ready to take your pigs in blankets to the next level? Oh good, I’m glad.
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How to make Honey Bourbon Pigs in Blankets (Full Recipe & Video)
'Pigs in blankets are an absolute classic, but once you try these Honey Bourbon Pigs in Blankets you'll never make regular ones again!'
- 12 Pork Chipolatas
- 6 rashers Smoked Streaky Bacon, divided in two (vertically)
- 12 Sages Leaves
- 2 tbsp Honey
- 2 tbsp Bourbon
- 1 tbsp Worcestershire Sauce
- few Sprigs of Rosemary
- pinch of Salt & Pepper
- drizzle of Olive Oil
- 12 Toothpicks
Preheat oven to 200c (390f).
In a bowl, combine your Honey, Bourbon, Worcestershire Sauce and Salt & Pepper.
Brush your Chipolatas with the glaze, wrap a sage leaf around each of them (lengthways) and wrap in Bacon. Secure with a toothpick.
Lay a few sprigs of Rosemary in a pan, 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 around 5mins just to burn of the remaining alcohol.
Remove toothpicks and enjoy with your favourite dip!
Watch how to make it!
For more cranberry sauce finger lickin’ goodness, check out my Cranberry Bacon Brie Grilled Cheese!