Sticky Pigs in Blankets (Maple-Glazed)

These sticky pigs in blankets are an irresistible twist on the classic holiday appetizer, featuring small sausages wrapped in bacon with fresh sage leaves, then glazed with a maple-Dijon sauce. The combination of crispy bacon, juicy sausage, earthy sage, and sweet-tangy glaze creates an addictively delicious bite-sized treat. Perfect for Christmas parties, holiday gatherings, or game day spreads, these maple-glazed pigs in blankets can be made in the oven or air fryer and prepared ahead for stress-free entertaining.

What elevates these from ordinary pigs in blankets to something special is the addition of fresh sage leaves tucked under the bacon and the maple-mustard glaze that caramelizes beautifully during cooking. The sage adds an herby brightness that prevents the dish from being too heavy, while the maple syrup and Dijon mustard create a sticky-sweet coating with subtle tang. These are British-style pigs in blankets (sausages wrapped in bacon) rather than the American version (sausages in pastry), delivering maximum flavor and satisfying texture.

Why This Pigs in Blankets Recipe is the Best

This recipe delivers restaurant-quality results with minimal effort. The ingredient list is refreshingly short—just sausages, bacon, sage, maple syrup, mustard, and a pinch of nutmeg—yet the flavor is incredibly sophisticated. The preparation takes only 5-10 minutes of hands-on time, making it perfect for busy hosts who want impressive appetizers without spending hours in the kitchen.

The make-ahead flexibility is invaluable for party planning. You can wrap the sausages up to 48 hours in advance and cook just before serving, or cook them completely and reheat. Either method works beautifully, though cooking fresh gives slightly crispier bacon. Having this flexibility means you can manage your party prep efficiently without last-minute stress.

The dual cooking method options (oven or air fryer) accommodate different kitchen setups. The air fryer is faster and requires no preheating, making it ideal for quick preparation. The oven handles larger batches better if you’re doubling or tripling the recipe. Both methods produce equally delicious results with crispy bacon and perfectly caramelized glaze.

Ingredients for Sticky Pigs in Blankets

Main Components:

• 16 small sausages (cocktail or chipolata)
• 16 thin-cut streaky bacon slices (regular bacon)
• 16 large fresh sage leaves

Maple-Mustard Glaze:

• 1/3 cup pure maple syrup
• 1 1/2 tablespoons whole-grain Dijon mustard
• Pinch of ground nutmeg

Understanding Key Ingredients

Sausages: Cocktail sausages (bite-sized, about 2-3 inches) or chipolata sausages (roughly finger-length, 4-5 inches) work best. Cocktail sausages create perfect one-bite appetizers, while chipolatas are slightly more substantial. Choose quality pork sausages—many stores offer herbed or spiced varieties during the holidays that add extra flavor. Some options include herbed pork sausages, honey & mustard sausages, or even chorizo for a spicy twist. Avoid hot dog-style sausages as they don’t have the right texture or flavor.

Thin-Cut Streaky Bacon: Streaky bacon (American-style bacon) is essential—it’s thin enough to crisp properly while wrapping around the sausages. Thick-cut bacon won’t cook evenly or achieve the right texture. You want bacon thin enough to become crispy but substantial enough to hold together. Regular bacon slices work perfectly; if using cocktail sausages, cut bacon strips in half.

Fresh Sage Leaves: This is the secret ingredient that elevates these pigs in blankets. Fresh sage adds earthy, slightly peppery flavor that complements the pork and bacon beautifully while cutting through the richness. The sage leaves also look attractive when visible through the bacon. Don’t substitute with dried sage—fresh is essential for both flavor and presentation.

Pure Maple Syrup: Use real maple syrup, not pancake syrup or maple-flavored syrup. Real maple syrup has complex, nuanced sweetness that caramelizes beautifully. Grade A amber or dark amber maple syrup works best, offering rich flavor without being too subtle.

Whole-Grain Dijon Mustard: The grainy texture and tangy flavor add complexity to the glaze. Whole-grain mustard looks more rustic than smooth Dijon, but either works. The mustard provides necessary tang that balances the sweetness of maple syrup.

Nutmeg: Just a pinch adds warming spice that’s especially appropriate for holiday appetizers. Freshly grated nutmeg tastes best but ground works fine.

How to Make Sticky Pigs in Blankets

Step 1: Prepare the Sausages

If using raw sausages, you can wrap them raw—they’ll cook completely during the process. If you prefer extra insurance that sausages cook through, you can pre-cook them partially (about 5 minutes) before wrapping, though this isn’t necessary with thin sausages.

Take each sausage and press a fresh sage leaf lengthwise along one side. The natural moisture in the leaf will help it stick initially.

Step 2: Wrap with Bacon

Take one strip of bacon and wrap it around the sausage in a spiral, starting at one end and working to the other, slightly overlapping each wrap. The bacon should completely cover the sausage and sage leaf, securing everything together. The sage leaf will be visible between the bacon strips—this is perfect.

Press the end of the bacon strip firmly against the sausage to secure. The bacon will shrink and tighten during cooking, so no toothpicks or skewers are needed. Repeat with remaining sausages.

Arrange the wrapped sausages seam-side down on your cooking surface (air fryer basket or baking sheet).

Step 3: Make the Maple-Mustard Glaze

In a small bowl, whisk together the maple syrup, whole-grain Dijon mustard, and a pinch of ground nutmeg until smooth and well combined. The mixture should be fluid and glossy. Set aside until needed.

Step 4: Initial Cooking (Air Fryer Method)

Set your air fryer to the roast setting at 180°C (356°F). Place the wrapped sausages in the air fryer basket in a single layer without overcrowding—work in batches if necessary.

Air fry for 6-10 minutes until the bacon begins to color and turn golden. The exact time depends on sausage thickness—thinner cocktail sausages need less time (6-7 minutes), while thicker chipolatas need the full time (9-10 minutes).

Step 5: Initial Cooking (Oven Method)

Preheat your oven to 190°C (374°F/gas mark 5). Arrange the wrapped sausages on a rimmed baking sheet lined with parchment paper or aluminum foil, spacing them slightly apart.

Bake for 8-12 minutes until the bacon has developed some color and is turning golden. Again, timing depends on sausage thickness.

Step 6: Glaze and Finish

Remove the sausages from the air fryer or oven. Pour or brush the maple-mustard glaze generously over all the sausages, coating them completely.

Air Fryer: Return to the air fryer and continue cooking for 2-4 minutes until the bacon becomes crispy and the glaze caramelizes into a sticky coating. Baste once or twice during this time for extra stickiness.

Oven: Return to the oven and bake for 3-5 minutes until the bacon crisps and the glaze forms a shiny, sticky coating. Baste once during cooking.

Step 7: Serve

Transfer the sticky pigs in blankets to a serving platter. They’re best served warm but are also delicious at room temperature or even cold. The glaze will remain sticky and glossy.

Provide toothpicks or small cocktail forks for easy grabbing if serving as appetizers.

Pro Tips for Perfect Pigs in Blankets

Choose Quality Sausages: The sausage flavor shines through, so choose good quality with nice seasoning. Herbed sausages work particularly well with the sage.

Thin Bacon is Essential: Thick bacon won’t crisp properly in the short cooking time. Thin-cut streaky bacon is ideal.

Don’t Overcrowd: Whether using air fryer or oven, space sausages so air circulates freely. This ensures even crisping.

Watch the Glaze: The maple glaze can burn quickly once caramelized. Watch carefully during the final cooking stage.

Baste for Extra Stickiness: Brushing the glaze over the sausages multiple times creates that signature sticky coating.

Make Them Ahead: These are perfect make-ahead appetizers. See storage section for best methods.

Creative Variations

Spicy Maple: Add a pinch of cayenne pepper or red pepper flakes to the glaze for subtle heat.

Honey Mustard: Substitute honey for maple syrup for a different but equally delicious glaze.

Brown Sugar Glaze: Use brown sugar and balsamic vinegar instead of maple syrup for a molasses-like glaze.

Rosemary Instead of Sage: Use small rosemary sprigs for a different herbal note.

BBQ Style: Replace the maple glaze with your favorite BBQ sauce.

Bourbon Maple: Add 1 tablespoon bourbon to the glaze for adult parties.

Cranberry Glaze: Mix cranberry sauce with orange zest and a touch of maple for a festive variation.

Cheese-Stuffed: Use cheese-stuffed sausages for extra indulgence.

Make-Ahead and Storage Instructions

Advance Wrapping (Best Method): Wrap sausages in sage and bacon up to 48 hours ahead. Store covered in refrigerator. Make the glaze and refrigerate separately. Cook just before serving for crispiest bacon.

Fully Cooked Ahead: Cook and glaze completely up to 48 hours ahead. Store covered in refrigerator. Reheat in 150°C (300°F) oven for 10-15 minutes until warmed through and bacon re-crisps.

Day-Of Prep: If making the same day, wrap sausages in the morning, refrigerate, then cook when guests arrive.

Leftover Storage: Store cooked pigs in blankets in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispiness.

Freezing: While possible, freezing isn’t recommended as the bacon texture suffers when thawed and reheated.

Serving Suggestions

Appetizer Platter: Arrange on a festive platter with toothpicks. Garnish with fresh sage sprigs and serve with extra mustard for dipping.

Christmas Dinner Side: Serve alongside roasted turkey or ham as a traditional British Christmas side dish.

Brunch Addition: These make fantastic additions to holiday brunch spreads alongside eggs and pastries.

Party Buffet: Include in an appetizer spread with other finger foods like meatballs, cheese, and crackers.

Game Day: Perfect for football parties—everyone loves the sweet-salty combination.

Frequently Asked Questions

What’s the difference between American and British pigs in blankets? American versions wrap small sausages in crescent roll dough or pastry. British versions wrap sausages in bacon. This is the British style.

Can I use regular-sized sausages? Yes! Standard pork bangers work fine. You’ll need 1-2 bacon strips per sausage and longer cooking time (15-20 minutes initially, then 5-7 with glaze).

Do cocktail sausages need less bacon? Yes, cut bacon strips in half lengthwise. One half-strip wraps a cocktail sausage perfectly.

Can I skip the sage? Yes, though the sage adds wonderful flavor. These are still delicious without it.

What if my bacon won’t stay wrapped? Make sure you’re wrapping tightly with slight overlap. The bacon shrinks during cooking and tightens around the sausage naturally.

Can I make these dairy-free? Yes! This recipe is naturally dairy-free. Just check your sausage ingredients.

Are these gluten-free? Check your sausage ingredients—if the sausages are gluten-free, the entire recipe is gluten-free.

How many should I make per person? Plan for 2-3 per person as appetizers, or 3-4 if serving as a main component.

These sticky pigs in blankets are guaranteed to be the first appetizer to disappear at your party. The irresistible combination of crispy bacon, juicy sausage, and sweet-savory glaze makes them absolutely addictive!