These homemade Mini Pigs in a Blanket, or "Kilted Soldiers," are a classic British treat made with mini cocktail sausages wrapped in streaky bacon.
They're traditionally served as a side with roast turkey or lamb for Christmas dinner, and the leftovers are perfect for Boxing Day—whether in sandwiches or as a quick breakfast snack.
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They’re incredibly easy to make with just four ingredients, including a touch of honey and mustard for a delicious glaze. Serve them as a side dish, snack, or finger food for festive gatherings, or enjoy them with roast dinners any time of the year!
Why This Recipe Works?
- This popular Christmas side dish is extremely easy to make with 4 basic fridge ingredients.
- You can prepare homemade Mini Pigs in a Blanket a couple of days in advance and keep them refrigerated until you need them.
- You can serve them as an appetizer, finger food, a side dish, or a snack.
- The addition of honey and mustard gives an extra flavor and stickiness to these delicious Mini Pigs in a Blanket.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Sausages - I prefer small cocktail sausages but chipolata or any other thin sausages would work great too. If using chipolatas, use half of the amount, and cut them in halves before wrapping them in bacon.
- Bacon - I use smoked streaky bacon strips but you can use your favorite bacon. If using regular back bacon, make sure to cut them in halves before wrapping them around sausages.
- Mustard - Wholegrain mustard is my go-to and I use it for my other recipes such as Honey Roasted Carrots and Parsnips. However, you can use English mustard or Dijon mustard if you prefer.
- Honey - I use clear honey that is runny enough to cover the sausages. You can substitute it with maple syrup.
How to Make Pigs in a Blanket - Kilted Soldiers?
Homemade Pigs in a Blanket - Kilted Soldiers are extremely easy to make and to achieve the best results, you need to follow a few simple steps:
Preheat your oven to 180° C (360° F). Line a large baking sheet with baking paper, and set it aside. Combine the honey and the mustard in a small bowl and mix until nicely combined, set them aside.
Place a piece of streaky bacon on a cutting board, wrap it around a piece of cocktail sausage, and then place it seam-side down on the lined baking tray.
Repeat the process with the remaining bacon and sausages.
Place the tray in the preheated oven and cook for 25 minutes, remove from the oven and brush the honey mustard sauce all over the bacon-wrapped sausages.
Return the tray to the oven and cook for another 5 minutes or until the bacon is crispy and the sausages are cooked through.
Top Tips From the Chef
- Don't forget to cover your baking sheet with silicon paper before placing the sausages or you might end up with a big sticky mess!
- Make sure the oven is heated to 180° C (360° F) before placing the tray with bacon-wrapped sausages.
- Don't overcrowd the baking sheet, keep some distance between the sausages to provide some nice caramelization. Use 2 trays if necessary!
What to Serve with Mini Pigs in a Blanket?
You can serve these Mini Pigs in a Blanket warm fresh out of the oven, at room temperature, or cold from the fridge. You can double the honey mustard glaze and serve it as a dipping sauce.
This popular side dish is perfect to serve with your Christmas roast turkey along with other traditional side dishes such as Gluten Free Yorkshire Puddings, Honey Roasted Carrots and Parsnips, Air Fryer Brussel Sprouts, Swede and Carrot Mash, Duck Fat Roasted Potatoes, and Baked Cheesy Cauliflower.
Recipe FAQs
Pigs in a Blanket in the United States is slightly different than the British version. Although both versions include a cocktail or thin pork sausages, the US version is wrapped in a pastry instead of streaky bacon.
You can store the leftover Homemade Mini Pigs in a Blanket refrigerated in airtight containers for up to 3 days. If you want to keep them longer, you can freeze them for up to 3 months!
The best way to reheat them is to place them in a preheated oven (175° C -350° F) for 8 to 10 minutes until they are piping hot. Alternatively, you can use your air fryer in "reheat" mode for 5 minutes.
Related Recipes
For more delicious party finger food ideas why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making these yummy Homemade Mini Pigs in Blankets as much as you enjoy eating them! 🙂
Bon appétit! / Afiyet olsun!
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Homemade Mini Pigs in a Blanket
Equipment
- 1 Pastry brush
Ingredients
- 16 cocktail sausages
- 16 streaky bacon
- 1 tablespoon honey
- 1 tablespoon wholegrain mustard
Instructions
- Preheat your oven to 180° C (360° F).
- Line a large baking sheet with baking paper, and set it aside.
- Combine the honey and the mustard in a small bowl and mix until nicely combined, set them aside.
- Place a piece of streaky bacon on a cutting board, wrap it around a piece of cocktail sausage, and then place it seam-side down on the lined baking tray.
- Repeat the process with the remaining bacon and sausages.
- Place the tray in the preheated oven and cook for 25 minutes, remove from the oven and brush the honey mustard sauce all over the bacon-wrapped sausages.
- Return the tray to the oven and cook for another 5 minutes or until the bacon is crispy and the sausages are cooked through.
Notes
- Don't forget to cover your baking sheet with silicon paper before placing the sausages or you might end up with a big sticky mess!
- Make sure the oven is heated to 180° C (360° F) before placing the tray with bacon-wrapped sausages.
- Don't overcrowd the baking sheet, keep some distance between the sausages to provide some nice caramelization. Use 2 trays if necessary!
- You can store the leftover Homemade Mini Pigs in a Blanket refrigerated in airtight containers for up to 3 days.
- If you want to keep them longer, you can freeze them for up to 3 months!
Nutrition
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Ryan
These are so easy and fun to make, and really, really delicious!! Everyone loves them.