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Sausages Wrapped in Bacon (Giant Pigs in Blankets!)

When pigs in blankets meets bangers and mash! These sausages wrapped in bacon are easy to make and served with a homemade sausage gravy!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dinner, Roast Dinner
Cuisine: British
Servings: 8 sausages
Calories: 591kcal
Cost: £2 / $2.50


  • Deep Baking Tray Suitable for placing on stove (see notes)
  • Toothpicks
  • Small Pot (for Worcestershire sauce)
  • Wooden Spoon
  • Jug (for stock)
  • Sharp Knife & Chopping Board (for onion)



  • 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

Glaze (optional)

  • 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!



a) Sausages - Try and get your hands on some good quality sausages. I usually get pork and apple, but you can use any variety you fancy. The 8 sausages I used in total weighed around 1lb/500g in total, just for reference. For regular pigs in blankets (using chipolatas) check out my Homemade Pigs in Blankets!
b) Oven Tray/Gravy - Make sure the tray you're using is safe to place on a low heat on the stove (most heavy duty roasting trays will be fine, baking dishes/crockery are not). Also make sure it's deep enough to contain 2 cups of liquid. It's best to do it this way because you can scrape off the char/flavour as you create the gravy. Failing that just scrape the leftover fat into a pot and go from there.
c) Serving - I serve with Mustard Mash and Roasted Broccolini! Check out my side dishes for inspo.
d) Calories - Based on 2 sausages per person. Calories for 2 sausages and 1/4 of the gravy.


Calories: 591kcal | Carbohydrates: 12.93g | Protein: 22.13g | Fat: 49.55g | Saturated Fat: 14.159g | Polyunsaturated Fat: 5.077g | Monounsaturated Fat: 17.953g | Cholesterol: 95mg | Sodium: 1122mg | Potassium: 610mg | Fiber: 1.3g | Sugar: 3.41g | Vitamin A: 52IU | Vitamin C: 8mg | Calcium: 51mg | Iron: 2.44mg