Home > Recipes > Pigs in blankets recipes > Marmalade pigs in blankets

Marmalade pigs in blankets

Name: Marmalade pigs in blankets
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: Makes 12
Cuisine: British recipes
Ingredients: 6 rashers smoked streaky bacon; 12 chipolatas; 2 tbsp chunky marmalade

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 29 Oct 24
Updated: 29 Oct 24

Always the first thing to disappear from the Christmas table, pigs in blankets are truly great if you make them yourself. These citrus-glazed piggies are worth far more than the 10 minutes it takes to prepare them.

Feeling a bit extra? Why not have a go at making homemade marmalade, too?

Easy
November 2024

Test kitchen approved

Makes 12
Hands-on time 10 min. Oven time 22 min

Feeling a bit extra? Why not have a go at making homemade marmalade, too?

Freezable

Nutrition: Per pig

Calories: 104kcals
Fat: 6.6g (2.3g saturated)
Protein: 5.5g
Carbohydrates: 5.5g (2.8g sugars)
Fibre: 0g
Salt: 0.7g

Save recipe

Save

Save recipe Print

Rate

Before you start

Chipolatas are ideal for pigs in blankets – thin enough to cook quickly but big enough to stay juicy and bouncy. Marmalade works beautifully here, providing a sweet, sticky glaze, a festive citrus flavour, plus a bitter note to balance everything.

As there are only three ingredients going into these pigs in blankets, buying good-quality chipolatas, bacon and marmalade makes all the difference.

You can wrap the sausages in bacon and keep them covered in their roasting tray in the fridge for up to 3 days, meaning all you have to do on Christmas Day is put them in the oven.

Before you start

As there are only three ingredients going into these pigs in blankets, buying good-quality chipolatas, bacon and marmalade makes all the difference.

You can wrap the sausages in bacon and keep them covered in their roasting tray in the fridge for up to 3 days, meaning all you have to do on Christmas Day is put them in the oven.

Ingredients

6 rashers smoked streaky bacon
12 chipolatas
2 tbsp chunky marmalade

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Heat the oven to 220°C/200°C fan/gas 7. Cut the bacon rashers in half widthways, lay them on the work surface then, applying gentle pressure, run the flat of your knife blade along them, lengthways, to stretch them out into longer pieces. Wrap a piece of bacon around each chipolata.
Arrange the pigs in blankets on a non-stick or lightly greased baking tray and roast for 20 minutes, turning halfway.
Spoon over the marmalade, toss the pigs in blankets until coated, then return to the oven for 2 minutes until glazed.