When pigs in blankets meets bangers and mash! These sausages wrapped in bacon are easy to make and served with a homemade sausage gravy!
If you’re reading from outside the UK you might be wondering what the heck a pig in a blanket is. I know in many parts of the world it means sausages wrapped in pastry. But here, we take things a little further and wrap sausages (normally chipolatas) in bacon. Today I’m taking things EVEN further and wrapping regular sized sausages in bacon and serving them with gravy. Because it’s December and why the heck not 😂 Follow me…
Sausages Wrapped in Bacon
What sausages to use?
I love using pork and apple sausages – the flavours go insanely well here. In general though just make sure it’s pork you’re using and try and grab some good quality sausages, as they are the star of the show.
To inject some extra flavour as they sausages bake, I coat the bacon in a Worcestershire sauce glaze, which is essentially just Worcestershire sauce + cornstarch/cornflour. As the sausages bake, the cornstarch/cornflour will thicken the Worcestershire sauce and help it cling to the bacon. This is totally optional.
One more way to inject some gorgeous flavour is to bake the sausages on a bed of fresh rosemary. Rosemary and pork is a match made in heaven and go together gorgeously in this context.
Process shots: mix Worcestershire sauce with cornstarch/cornflour (photo 1), coat bacon (photo 2), wrap around sausage (photo 3), add rosemary to pan (photo 4), top with sausages (photo 5), add onion and olive oil (photo 6).
Gravy for Sausages
Once you’ve roasted the sausages, remove them from the pan with the rosemary. You’ll be left with the onions and sausage/bacon fat, which is insanely good to make gravy with.
To make this I recommend placing your roasting dish on the stove if it is suitable to do so. Reason being you can scrape off the char/flavour as you make the gravy. If your dish isn’t suitable to place on the stove just scrape as much of it as you can into a new pot. All you need from there is flour and beef stock!
Can I prep these ahead of time?
Yep! Just wrap the sausages in bacon and tightly cover in the fridge until ready to bake.
Process shots: roast sausages (photo 1), remove sausages and rosemary (photo 2), place tray on stove (photo 3), add flour (photo 4), stir into paste (photo 5), gradually pour in stock (photo 6).
Serving Giant Pigs in Blankets
For more similar recipes check out these beauties too:
Recipes using Pork Sausages
- Toad in the Hole
- Honey Mustard Sausage Tray Bake
- Sausage and Mash Pie
- Cider Sausage Casserole
- Devilled Sausages
- Bangers & Mash
Alrighty, let’s tuck into the full recipe for these giant pigs in blankets shall we?!
How to make Sausages Wrapped in Bacon (Full Recipe & Video)
Sausages Wrapped in Bacon (Giant Pigs in Blankets!)
- Deep Baking Tray Suitable for placing on stove (see notes)
- Small Pot (for Worcestershire sauce)
- Wooden Spoon
- Jug (for stock)
- Sharp Knife & Chopping Board (for onion)
Ingredients (check list):
- 8 Pork Sausages (see notes)
- 8 slices of Smoked Streaky Bacon
- 3-4 large sprigs of Rosemary, halved
- 2 medium Onions, peeled & quartered
- Olive Oil, as needed
- 2 cups / 500ml Beef Stock
- 2 tbsp Flour
- Salt & Black Pepper, to taste
- 2 tbsp Worcestershire Sauce
- 1 tbsp Cornstarch/Cornflour (helps thicken the Worcestershire sauce to cling to the bacon, can omit if you don't have it)
- In a small pot combine 2 tbsp Worcestershire sauce with 1 tbsp Cornstarch/Cornflour until lump free.
- One by one dunk a strip of bacon into the Worcestershire sauce, then wrap around a sausage. Secure with toothpick and repeat.
- Place on a bed of rosemary and nestle in the onions. Drizzle with a good glug of oil then bake in the oven at 200C/390F for 30mins, or until deep golden and piping hot through the centre. Turn once midway through.
- Remove sausages and rosemary from pan, then place over a low flame on the stove (if your dish is not suitable scrape out as much flavour/sausage fat from the pan and place in a pot). Stir in 2 tbsp flour and gradually whisk in beef stock. Keep simmering/stirring until thickened, then season to taste with salt and pepper.
- Remove toothpicks from sausages, then serve with gravy on a bed of mashed potato!
Quick 1 min demo!
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