Air Fryer Recipe
Pigs in Blankets
Pigs in blankets are a much-loved British favourite, just right for Christmas plates, parties, or a savoury snack. Made in the air fryer, they’re quick, easy, and come out crisp on the outside with juicy sausages inside.
Ingredients
- 12 cocktail sausages
- 6 rashers of streaky bacon
- Honey for glazing (optional)
Method
- Preheat the air fryer to 200°C.
- Cut each bacon rasher in half so you have 12 strips.
- If using, brush the bacon with honey for a glossy glaze.
- Wrap each sausage in a strip of bacon, letting the ends overlap slightly.
- Place the wrapped sausages in the air fryer basket, leaving a little space between them.
- Cook for 10-12 minutes, checking at 8 minutes so you can adjust the crispiness.
Why this works in an air fryer
Air fryer convection drives moisture off the bacon surface quickly, while rendered streaky fat bastes the sausage and helps the wrap shrink tight. Spacing matters: hot air needs access to the overlap so the bacon seam sets before the glaze browns, preventing loose, pale blankets.
Equipment notes
Assumes a medium basket around 4–5 litres holding 12 with small gaps; in a single-drawer model keep them in one layer and shake/turn once, while in a dual-zone use one zone if possible or split evenly and expect the fuller side to need 1–2 minutes longer.
Common pitfalls
- Bacon still flabby at minute 8? The pieces are touching or the bacon is too wet; separate them, blot any surface moisture, and cook for another 2–4 minutes.
- Ends unwrapping during cooking? The overlap was too small or placed uppermost; tuck the seam underneath against the basket so heat sets the bacon in place.
- Honey turning dark before the bacon crisps? Sugar is scorching; add honey only for the last 2–3 minutes or reduce to 180°C once colour appears.
- Sausages splitting while bacon is pale? The heat is too aggressive for thick sausages; drop to 180°C and extend the cook until the bacon renders properly.
Variations & substitutions
- Use chipolatas instead of cocktail sausages; they need more space and usually 3–5 extra minutes depending on thickness.
- Swap streaky bacon for smoked streaky bacon; it cooks the same but browns a little faster because the cured surface is drier.
- Brush with maple syrup rather than honey; it gives a thinner glaze, so apply near the end to avoid over-browning.
- Add a small sage leaf under each bacon strip; it perfumes the fat but can scorch if exposed, so keep it tucked against the sausage.
Storage & reheating
Keep cooled leftovers covered in the fridge for up to 3 days and reheat in the air fryer at 180°C for 4–6 minutes until hot through and the bacon re-crisps.
Nutrition
Calories: 250
