The Best Pigs in Blankets with Whiskey and Honey Glaze
User Reviews
5
The Best Pigs in Blankets with Whiskey and Honey Glaze
Description
This recipe involves stretching each bacon strip before wrapping it around chipolata sausages to keep the bacon from shrinking excessively when cooked. The pigs in blankets are arranged spaced on a foil-lined baking tray for even cooking. The glaze, combining honey and whiskey with optional cayenne, is whisked together and warmed if needed to facilitate mixing, especially if the honey is thick due to cold temperatures. The glaze is applied to the bacon-wrapped sausages either before or during cooking to create a sticky, caramelized coating.
The balance of sweet honey, warming whiskey, and a subtle heat from cayenne enhances the smoky flavor of the bacon and savory sausage. The wrapped sausages are baked at a moderate temperature to achieve a crisp exterior while keeping the inside juicy. Rosemary sprigs can be added for an aromatic touch.
Taking care to keep the loose end of bacon at the bottom secures the wrap and prevents unraveling. Using foil without holes ensures the glaze stays on the tray and bakes onto the bacon effectively, preserving the sticky sauce. These pigs in blankets work well as finger food for parties and holidays.
Ingredients
- 4 tablespoons honey
- 2 tablespoons whiskey or bourbon
- cayenne pepper about 1/18 of a teaspoon, pinch, optional but recommended
- 12 pork chipolatas around a 375g pack
- 12 smoked streaky bacon around a 300g pack
- rosemary a few sprigs, optional
Instructions
- Line a medium-sized baking tray with foil.
- Preheat the oven to 180C/356F/gas mark 4.
- In a small bowl, whisk together the honey, whiskey and cayenne pepper (if you are using it). Set aside.
- Place your first piece of bacon on a chopping board. Using a large knife in a scraping motion, stretch the strip of bacon from end to end. Stretched bacon won't shrink as much during cooking, so don't skip this step. Tip: We find it easier to lift and hold one side of the bacon, keeping the knife in one place and pulling the bacon from underneath it.
- Place a chipolata sausage on one end of the stretched bacon and start rolling it up. Spiral it around the whole sausage.
- Turn the pig and blanket around so the loose end is on the bottom. This will help hold it in place during the first half of the cooking, preventing it from unravveling.
- Put the prepared pigs in blankets on the lined baking tray, making sure they're evenly spaced. Leave some space between each sausage so they can cook evenly.
- Drizzle spoonfuls of the whiskey and honey glaze over each sausage. Gently rotate each sausage to ensure it's completely coated in the glaze.
- Optional: Tuck a few sprigs of rosemary in between for a herby kick.
- Bake for 40-45 minutes, turning and basting them halfway through the cooking process, until they're golden brown and sizzling hot.
- Serve with a drizzle of the pan juices for extra flavour.
Notes
- Stretch bacon gently before wrapping to reduce shrinking during cooking.
- Warm honey briefly if thick or solidified to ease mixing with whiskey and cayenne.
- Place the loose end of the bacon on the bottom when wrapping to keep it secure while baking.
- Use foil without tears on the tray to prevent glaze leakage and loss.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 8g | 3% |
| Protein | 8g | 16% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 15mg | 5% |
| Sodium | 552mg | 23% |
| Potassium | 47mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 6g | 12% |
| Vitamin A | 8IU | 0% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 2mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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