Every year, I make homemade sausages wrapped in bacon from scratch using the best quality sausages and bacon from the butcher. Juicy, fat sausages wrapped in thin, crispy bacon, threaded onto skewers, and baked in the oven on a tray for ease. All our family and friends now use this method instead of buying store-bought as it tastes so superior! You can make enough to feed a crowd and even prep them ahead of time and freeze. No brainer.
Depending on where you live, sausages wrapped in bacon are sometimes called pigs in blankets or sausage rolls, but they are universally adored and taste excellent with a roast dinner. Especially roast turkey or capon chicken with all the trimmings like roast gammon, roast carrots, and stuffing! And don't forget the gravy!
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🛒 Ingredients
- Pork sausages - get the best quality you afford. You can often buy pork sausages flavored with herbs, and get these if you like. But avoid cheap sausages, as you really get what you pay for when it comes to pork products.
- Bacon rashers - sometimes called streaky bacon, side bacon, or pork belly bacon. It doesn't matter if they seem pretty thick, as I'll show you my method for stretching them out to get the bacon crispy.
- Salt - a sprinkle of salt helps to draw out moisture and get the bacon extra crispy.
See the printable recipe card at the bottom of this post for full quantities and step-by-step directions on how to make bacon wrapped sausages from scratch.
👩🏼🍳 How to make sausages wrapped in bacon
- First we need to make the bacon thinner. Lay a bacon rasher on a chopping board. Angle a knife (not serrated) at 45 degrees, press down, and scrape it along the rasher to stretch it out without cutting it.
- Cut each sausage into 3 pieces. Then, cut each stretched thin rasher of bacon into 3 pieces.
- Step 3: Wrap a piece of the thin bacon rasher around each piece of sausage. Thread onto a metal skewer and repeat until you have used each piece. If the bacon doesn't quite meat either side that's fine, the skewer will secure it.
- Step 4: Place the skewers of sausages wrapped in bacon onto a tray and sprinkle with salt. Cook in a preheated oven at 180°C/355°F and cook for around 20 minutes or until sizzling and crispy, turning once.
🍽 How to serve
Carefully unthread the sausages wrapped in bacon from the skewers and place them into a warm serving bowl or platter. They can be reheated, but ensure they are piping hot all the way through.
You can also serve them as a canape/appetizer. Put a cocktail skewer into each one with a pot of English mustard on the side to dip them into.
You can apply a glaze if you like, perhaps a maple bourbon glaze to kick things up a notch, but I do prefer my crispy bacon wrapped sausages plain, especially if enjoying them as a side dish for roast dinner. If using a glaze, don't add it at the beginning, or it will burn. Brush it over when they are done, and return to the oven for another 5 minutes until sizzling.
Top tips for the best bacon wrapped sausages
The quality of the sausages is very important, cheap sausages and bacon will contain a lot of water and will shrink as they cook.
Don't use back bacon or center cut pork loin; it has to be the long thin rashers. Unsmoked is best.
Sausages should always be cooked to an internal temperature of 74°C/165°F, so if you are in doubt, use a meat thermometer.
Always preheat your oven!
🍷Wine Pairing
If you are serving a roast dinner with all the trimmings, then you'll need a robust wine to stand up to it. I love a top Rhône Valley red wine like a Châteauneuf-du-Pape or Crozes-Hermitage.
❄️ Storage and Freezing
Store leftovers in the fridge and consume them within 3-4 days. They can be enjoyed hot or cold, and I like slicing them up and putting them in a leftovers sandwich.
You can prepare the bacon wrapped sausages ahead of time and freeze them raw until needed. I defrost them overnight in the fridge, and then cook them fresh before the meal.
Or you can cook them, freeze, and reheat them, although they are best enjoyed fresh. Allow them to cool, then unthread from the skewers and place them into ziplock bags or an airtight container. Consume within a month.
🥣 Equipment
You will need some metal skewers and an oven tray. I like using a high-sided oven tray and skewers long enough to suspend the sausages, with the ends resting on either side. This allows heat to circulate the sausages wrapped in bacon and get the bacon crispy all the way around while also allowing excess fat to drain off.
📝 More winter side dish recipes
Looking for other recipes like this? Try these:
Have you tried this recipe?
If you make this recipe, I'd love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.
📖 Recipe
How To Make Sausages Wrapped In Bacon
Equipment
- 2 long metal skewers
Ingredients
- 6 sausages Good quality
- 6 bacon rashers Good quality, and unsmoked
- Salt
Instructions
- Preheat the oven to 180℃/355℉
- Stretch each piece of bacon to make it thinner by placing it on a chopping board and scraping a non-serrated knife along it at an angle.
- Cut each stretched bacon rasher and each sausage into three pieces, and then wrap a piece of bacon around each sausage.
- Thread the sausages wrapped in bacon onto the metal skewers and place them onto the oven tray. Sprinkle with salt to help draw out the moisture and make them crispy.
- Cook the bacon wrapped sausages for around 20 minutes, turning once, until they are browned on the outside and crispy.
- Unthread from the skewers and transfer to a warmed bowl or platter before serving.
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