These sticky pigs in blankets are the ultimate holiday appetizer — juicy sausages wrapped in crispy bacon with fresh sage and a sticky maple-Dijon glaze. Sweet, savory, and herby in every bite, they're perfect for Christmas, parties, or game day!
Equipment
- Air fryer or oven
- Baking sheet with parchment paper
- Tongs or spatula
- Basting Brush
- Mixing bowl
Ingredients
- Main Components
- 16 small sausages (cocktail or chipolata)
- 16 slices thin-cut streaky bacon
- 16 large fresh sage leaves
- Maple-Mustard Glaze
- 1/3 cup pure maple syrup
- 1.5 tbsp whole-grain Dijon mustard
- 1 pinch ground nutmeg
Instructions
- Press a fresh sage leaf onto each sausage. The moisture helps it adhere naturally.
- Wrap each sausage with a strip of thin-cut bacon, spiraling it to cover the sage. Press the end to seal and place seam-side down on the tray or basket.
- In a small bowl, whisk maple syrup, mustard, and nutmeg until smooth and glossy.
- Set air fryer to 180°C (356°F). Place wrapped sausages in a single layer. Air fry for 6–10 minutes until golden and starting to crisp.
- Preheat oven to 190°C (374°F). Arrange on a parchment-lined baking sheet. Bake for 8–12 minutes until bacon starts to brown.
- Brush sausages with the maple-mustard glaze. Return to the oven or air fryer for 3–5 minutes until sticky, caramelized, and fully crisp. Watch carefully to avoid burning.
- Transfer to a platter and serve warm or at room temperature. Provide cocktail picks for easy serving.