Honey and Mustard Sausages (Pigs in Blankets)

Level up your Christmas pigs in blankets by coating them in a sticky honey and mustard glaze to make Honey and Mustard Sausages. The crispy, smokey, salty bacon wrapping is the final piece of the puzzle in this mouthful of deliciousness!

This will be one of the simplest recipes you’ll read today. And although it may be simple, it’s VERY effective. Taste is amplified tenfold with the simple addition of a honey and mustard sauce to coat the traditional pigs in blankets. 

What Can I Serve These Honey and Mustard Pork Sausages With?

Perfect as a canapé, festive snack, party food, side dish or main event! However you’re eating them – you’ll be going back for more until they’re all finished!

Canapé/Snack/Party Food: stick each sausage on the end of a cocktail stick and serve as finger food. They’re the perfect combination of sticky, savoury, sweet and salty! 

Side Dish: the obvious time to serve them would be for Christmas Dinner, as they are a jazzed up version of traditional pigs in blankets. 

These would be a great addition to a Sunday Roast – everyone loves a sausage! And if I’m a big advocate of anything, it’s to enjoy the food you love all year round – not just Christmas!

Main Event: you could use ‘normal sized’ sausages instead of cocktail sausages or chipolatas and serve with homemade mashed potatoes and roasted vegetables for a dinner option. The sticky glaze would tie it all together.

And if you’re interested, I have a Christmas Recipes category that you can check out too.

Another Christmas Dinner recipe that is on repeat every single year in my house is definitely the Orange and Honey Glazed Carrots and Parsnips. So addictive that I regularly make them throughout the year to accompany a Sunday Roast Dinner (alongside the Honey and Mustard Sausages)!

How To Make Them Suitable For Young Kids

Suitable for children older than 12 months old (if prepared correctly).

This is because children under 1 year old cannot have honey. Occasionally, honey contains bacteria that can produce toxins in a baby’s intestines, leading to infant botulism, which is a very serious illness. (NHS website) https://www.nhs.uk/conditions/baby/weaning-and-feeding/foods-to-avoid-giving-babies-and-young-children/#:~:text=Honey,also%20help%20prevent%20tooth%20decay.

Cut sausages into quarter lengths and coat in the dressing for children over the age of 1. See Solid Starts website for more information on How To Prepare Sausages for Children. https://solidstarts.com/foods/sausage/

Ingredients

Chipolatas: or cocktail sausages or large ‘normal’ sausages dependant on what you’re planning to use them for. The only stipulation here is to use a sausage that tastes great, as it’s basically 80% of the recipe. 

I picked up these chipolatas from Damn Delicious Farm in Bigger. The best grass-fed Scotch meat!

Bacon: I used smoked streaky bacon to wrap the sausages, for two reason. The smoked bacon adds another layer of flavour that you wouldn’t get with solely 

Mustard: I’m using wholegrain mustard simply because I like the added texture of the wholegrain mustard seeds, but you could use dijon mustard instead if you’d prefer a smooth glaze 

Honey: I always recommend using local honey if you can get some, because it supports the local economy and there is anecdotal evidence that it can help reduce the affects of allergies (specifically hay fever).

Method to Make Honey and Mustard Sausages 

Wrap each individual sausage in a strip of streaky bacon (you can half each strip as each chipolata will not require a full slice of bacon).

Either airfry at 200C for 10 minutes or oven bake in preheated oven for 12 minutes

Mix honey & mustard together and pour over wrapped sausages

Then airfry or oven bake for further 2-3 minutes 

Preparation, Storage and Reheating

We all want to prepare as much in advance of Christmas dinner as possible, don’t we?! So my recommendation for getting as much done in advance would be: 

Wrap the sausages in bacon + do the initial cook (10-12 minutes).

Then just before serving, coat in the honey and mustard glaze and cook for the final 2-3 minutes.

Once cooked, they can be stored in the fridge for 3 days. 

They can be frozen either raw (in preparation of being cooked) or cooked for 4 months. If freezing raw, they can be frozen again once cooked if desired. 

Reheating: heat in either airfryer or microwave until piping hot throughout. 

And finally…

If you do choose to make it, I hope you enjoy it!

Why not try some of my other Christmas recipes, such as Lobster and Apple Crostini Canape or Baked Cauliflower Cheese?

If you have any other questions, or want to tell me what you think of my recipe, then please leave a comment below!