Author: Sarah Shotts | Love Letter to Adventure
When you think of a pig-in-a-blanket what comes to mind?
Probably a tiny sausage wrapped in a fluffy biscuit… if you’re American that is.
I had no idea that there was another kind of pig-in-a-blanket until I lived in London for a year earning my graduate degree.
The British style of this classic party food is a little meatier. Traditionally made with a chipolata sausage wrapped in streaky bacon I was instantly hooked. The smokiness of the bacon takes a regular pig-in-a-blanket to a whole new level.
My family loves these! We have them pretty much any time there’s a celebration. I love how easy they are and the leftovers (if there are any) can double as breakfast food the next morning.
Since chipolata sausages aren’t very common in the US I’ve substituted Petit Jean smoked sausages for my recipe. They give the appetizers a little extra flavor and are easy to find.
I hope you enjoy this twist on a classic appetizer.
6 Petit Jean smoked sausages
12 pieces of Petit Jean hickory smoked bacon
You’ll also need toothpicks and aluminum foil.
1.) Preheat the oven to 425 °F.
2.) Cover a baking tray with tin foil for easy clean up.
3.) Cut each sausage into thirds.
4.) Cut bacon strips in half.
5.) Wrap bacon around sausage and secure with toothpick.
6.) Place in oven and heat for 10 minutes.
7.) Turn and heat for another 8-10 minutes. Keep a close eye on them and remove when the bacon is crispy.
8.) Let cool slightly and serve.