Pigs in a Blanket
These pigs in a blanket are made two ways, so there’s something for everyone on the Christmas grazing table. Otway Pork chipolatas are tossed in a tangy barbecue and Dijon glaze. Half are wrapped in streaky bacon and half in golden puff pastry, then everything bakes together in under 30 minutes. They’re an easy, crowd-pleasing bite for Christmas parties, festive drinks or kids’ plates, and they disappear fast.
Ingredients
- 20 Otway Pork chipolata sausages
- ¼ cup barbecue sauce, plus extra to serve (see Notes)
- 2 teaspoons Dijon mustard
- 10 slices Otway Pork streaky bacon, halved lengthways
- Olive oil spray
- 1 sheet ready-rolled puff pastry, partially defrosted
- 1 egg white, lightly beaten
Method
Preheat oven to 220°C fan-forced. Line 2 large baking trays with baking paper.
- Combine barbecue sauce and mustard in a large bowl. Add chipolatas. Toss to lightly coat in sauce mixture.
Wrap a strip of bacon around 10 of the chipolatas and secure with a toothpick. Arrange on a baking tray. Spray with oil.
Cut 10 x 2.5cm strips from the pastry. Wrap a strip of pastry around the remaining 10 chipolatas. Arrange on the remaining baking tray. Lightly brush with egg white.
Place trays on 2 shelves (with pastry-wrapped chipolatas on the top shelf) in the oven and bake for 20-25 minutes, tossing the bacon-wrapped sausages occasionally, until sausages are golden brown and pastry is golden and puffed. Serve with extra barbecue sauce.
FAQs
What sausages are best for pigs in a blanket?
Chipolatas are ideal because they’re thin, small and cook through in the same time it takes pastry to puff. Otway Pork chipolatas give a juicy, well-seasoned result that holds its shape when wrapped.
Can I freeze pigs in a blanket?
Yes. Freeze them uncooked on a lined tray, then transfer to a sealed container. Bake from frozen at the same temperature, allowing an extra 5–10 minutes, until the sausages are cooked through and the pastry is golden.
Can I cook pigs in a blanket in the air fryer?
Yes. Cook them in a single layer at about 180°C for 12–15 minutes, turning halfway, until golden and cooked through. Work in batches so they crisp evenly.
How do I stop the pastry from going soggy?
Keep the pastry cold until you wrap the sausages, and don’t overload it with sauce. Bake on the top shelf of a hot oven so the pastry puffs and crisps quickly.
Recipe courtesy of Australian Pork Limited.
