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Sticky Christmas Pigs in Blankets

A Christmas dinner is never complete without a batch of juicy fat pigs in blankets!  Gill headed to local butchers Simon Howie, and created these delicious Pigs cooked in a sticky glaze - perfect for a party snack or as a tasty alternative to your traditional Christmas trimming!

These tasty pork chipolata's from Simon Howie's butchers are perfectly flavoursome and with the addition of crispy salty bacon it makes them a match in foodie heaven.

The thing that reeally set's this recipe apart from the usual pigs in blankets is the tasty twist on the traditional as Gill has created this recipe for a sticky glaze with Dijon Mustard, Honey and Soy Sauce..YUM!

Follow this super easy recipe below and cook the perfect pigs in blankets for your Christmas dinner. 

Top Tip! If you're going to be too busy on Christmas day then why not buy Simon Howies already prepared Pigs in Blankets, all you will need to make is the sauce - and that can be done in 5 minutes!

Preparation Time:
10 minutes
Cooking Time:
20 minutes
Serves: 4-6


  • 1 Pack of Simon Howie Pork Chipolatas
  • 1 Pack of Simon Howie Dry-Cure Streaky Bacon
  • OR 1 Pack of Simon Howie Pigs in Blankets!
  • 50g Honey
  • 10g Soy Sauce
  • 1 tsp Dijon Mustard


    1. Preheat the oven to 180 degrees / gas Mark 4

    2. Mix together the honey, soy sauce and mustard.

    3. Wrap a rasher of bacon around each chipolata.

    4. Place on a baking sheet and brush each pig with the mixture.

    5. Cook for 15-20 mins or until cooked through and golden. Re glaze with more mixture halfway through cooking.