These sticky maple-mustard glazed pigs in blankets take this classic Christmas appetizer to the next level of deliciousness. Juicy pork chipolatas, rolled in crispy bacon, coated with a sweet, tangy, peppery, seriously sticky glaze. With fresh thyme and nutmeg, they’re festive and incredibly easy to make. These really are the ultimate Christmas appetizer!
If you’re reading this from America, then you’ll be wondering where the golden pastry is around these pigs in blankets! In the U.S., pigs in blankets refer to cocktail sausages rolled in puff pastry. But in the U.K., pigs in blankets simply roll those sausages in bacon. This recipe for my sticky maple-mustard glazed pigs in blankets are the U.K. version! By skipping the pastry, we get to slather on that sticky, sweet, tangy glaze on top of the bacon. And it’s this sticky glaze that transforms these ordinary pigs in blankets into something truly special to adorn your Christmas table with!
Ingredients for these Sticky Maple-Mustard Glazed Pigs in Blankets
For the Pigs, and their Blankets!
The pigs, or sausages, are just pork chipolatas (small cocktail sausages). I use these pork chipolatas from Coles, but use any you like! You will also need streaky bacon. Usually in pigs in blankets recipes you’re asked to cut the bacon in half lengthways. I use this bacon from Coles purely because I love the taste and the fattiness. But I find the rashers to be quite thin already, so I don’t bother halving them!
You will also need fresh thyme when wrapping up these pigs in blankets. You can use dried thyme instead. But it won’t give you that same ‘perfume’ of thyme with each bite, so I definitely recommend fresh!
For the Sticky Maple-Mustard Glaze
For the glaze, you will need pure maple syrup (make sure the ingredient list is 100% maple syrup!). You will also need dijon mustard, apple cider vinegar, freshly ground black pepper, and nutmeg. Nutmeg gives the dish a beautifully spiced Christmas feel, and works perfectly with the salty bacon, fatty pork, and the sweet, tangy glaze.
How to Make these Sticky Maple-Mustard Glazed Pigs in Blankets
First, lay out your strips of bacon, and scatter fresh thyme leaves over them. Then place a chipolata on the end, and roll it up tightly in its bacon blanket!
Place the pigs in their blankets in a baking dish, and pop them in the oven until the bacon begins to crisp, and the sausages begin to brown.
Meanwhile, make the glaze by whisking the dijon mustard, apple cider vinegar, maple syrup, pepper and nutmeg in a bowl.
Take out the pigs in blankets and generously brush them with the glaze.
Finally, return them to the oven to become sticky and gorgeous. That’s really it!
Best of all, you can have them rolled (uncooked), sitting in the fridge a day or two before Christmas. Or, bake them ahead of time, then reheat and glaze on the day.
Serving Suggestions
These sticky maple-mustard glazed pigs in blankets really are a classic Christmas dish or appetizer. I love making them as an accompaniment to a beautiful Christmas turkey with gravy, mashed potatoes, and crispy brussels sprouts! But they are truly special for any occasion – Thanksgiving, birthdays, dinner parties, you name it!
You can even make them as part of your Sunday roast to make your meal just that extra bit special. And for a special sweet treat for afterwards, why not make a Persian rosewater pistachio cake with cardamom – a truly gorgeous end to any meal, and perfect for the Christmas table!
I truly hope you enjoy this recipe! If you tried it and loved it, I would be so grateful if you left a 5-star review and a comment to let me know how it went! xxx
Sticky Maple-Mustard Glazed Pigs in Blankets with Thyme
Description
These sticky maple-mustard glazed pigs in blankets take this classic Christmas appetizer to the next level of deliciousness. Juicy pork chipolatas, rolled in crispy bacon, coated with a sweet, tangy, peppery, seriously sticky glaze. With fresh thyme and nutmeg, they're festive and incredibly easy to make. These really are the ultimate Christmas appetizer!
Ingredients
For the Pigs in Blankets
For the Maple-Mustard Glaze
Method
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Preheat the oven to 170°C fan.
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Lay your bacon rashers flat, and scatter some fresh thyme leaves on top. Place a chipolata at the end of each rasher, and roll up tightly.
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Place the pigs in blankets in a baking dish, and pop into the oven for 25-30 minutes, or until the chipolatas are cooked.
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Increase the temperate to 200°C fan and cook the pigs in blankets for 5 minutes to crisp up the bacon.
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Meanwhile, make the maple-mustard glaze by whisking the glaze ingredients together in a bowl.
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Remove the pigs in blankets from the oven, and generously brush them with the glaze. Return to the oven for 6-8 minutes, or until sticky and golden. Enjoy!
