Sticky cranberry pigs in blankets

The only sausage you’ll want in your mouth this festive season 

If there’s one thing that should be guaranteed with a Christmas dinner, it’s pigs in blankets. Without them, surely it’s just a Sunday roast? The addition of turkey and pigs in blankets is the truly festive element, the bit that everyone gets pretty upset about if you don’t include. 

To make them even more Christmassy, we’re coating them in a luxurious sticky cranberry glaze. It’s glossy, sweet, tangy and absolutely delicious. It couldn’t be any more festive unless an elf was riding atop one and sprinkling you with candy canes from the plate.

Whether you’re making these for the main event, a party platter, or a Boxing Day treat, they’re guaranteed to disappear faster than you can say “don’t eat them all before the guests arrive”. My recipe will give you around 40 mini pigs in blankets, perfect as a cheeky welcome canapé for a big crowd, or a small crowd who just really love a bit of sausage. 

But…can I air fry? 

You know we love an air fryer recipe round here! So, to air fry, simply preheat air fryer to 180ºc fan/200ºc/350ºf. Tip all of the pigs in blankets into the basket of your air fryer, and roast for 12-14 in the air fryer. Then follow the instructions below for the festive cranberry glaze. 

Do I need to use store-bought pigs in blankets? 

I used ready-made ones for this recipe (zero shame, it’s Christmas and we are all doing our best), but they’re incredibly simple to make. I will be making them myself for the big day. 

Simply grab your sausages of choice, anything from big ole boys to little chipolatas, and wrap them with bacon. Streaky bacon will work better for the diddier sausages as it crisps up and stays wrapped nice and tight. I used the mini ones as snacks, but large sausages work too, just make sure you adjust your cooking times as I won’t be responsible for anyone getting ill! 

What other festive glazes would work?

If you’re already up to your eyeballs in cranberry sauce this December, the following glazes may take your fancy:

• Maple and mustard

• Honey and rosemary butter

• Apricot jam and chilli flakes

• Orange marmalade and soy

• Brown sugar and sage

Or just make all of the above and go absolutely wild. 

Can I make this vegetarian?

If you’re vegetarian and have made it this far down a sausage-and-bacon-based recipe, I am seriously impressed. But yes, you can absolutely make a veggie version.

For a vegetarian take, use your favourite veggie sausages wrapped in vegetarian bacon rashers. They crisp up surprisingly well, and the cranberry glaze gives them all the sticky festive magic of the original. Or you could wrap in pastry, cheese or even shaved veggies.