What Are Sausages Wrapped in Bacon Called? Unwrapping the Tasty Truth!

Hey there, food lovers! Ever stumbled across a dish where juicy sausages are all cozy, wrapped up in crispy bacon, and wondered, “What the heck are these called?” Well, I’m here to spill the beans—or rather, the bacon. The most common name for this drool-worthy treat, especially in the UK and Ireland, is pigs in blankets. Yup, it’s a cute lil’ name that paints a picture of sausages (the “pigs”) tucked into a warm “blanket” of bacon. But hold on, that ain’t the only name floatin’ around. Depending on where you’re at, these bad boys go by a bunch of different monikers, and I’m gonna dive deep into all of ‘em, plus a whole lot more.

At our lil’ corner of the food world we’re all about sharin’ the love for grub that’s simple yet packs a punch. So let’s unwrap this mystery together—figuratively and literally. We’ll chat about why they’re called what they’re called, how different places got their own spin on the name, a bit of history that’ll make ya sound smart at parties, and even how to whip up a batch yourself. Grab a snack (maybe not bacon just yet), and let’s get rollin’!

The Main Name: Pigs in Blankets

First things first if you’re in the UK Ireland, or even places like Australia and New Zealand, you’re most likely callin’ these tasty bites pigs in blankets. Why that name? Well, it’s kinda whimsical, ain’t it? Picture a tiny sausage as a pig, all snuggled up in a blanket made of bacon. It’s adorable and makes total sense when ya see ‘em on a plate. This name’s been kickin’ around since at least the early 1900s, and it’s stuck hard, especially as a holiday must-have.

Now, I remember the first time I had these at a Christmas dinner with some pals in London. The host plopped a tray down, said, “Dig into the pigs in blankets,” and I was like, “Wait, what now?” Thought it was some weird code for a pet dish. Nah, just pure, meaty goodness. It’s often made with small sausages—think chipolatas—wrapped tight in streaky bacon, baked till crispy. Heckin’ tasty, if ya ask me.

A Whole Bunch of Other Names

But here’s the kicker not everyone calls ‘em pigs in blankets. Oh no this dish got more aliases than a spy in a movie. Let’s run through some of the other names you might hear, dependin’ on where you’re chattin’ about food

• Bacon-Wrapped Sausages: Straight to the point, right? This one’s big in the US and Canada, where we don’t always get fancy with names. It’s just what it says on the tin—sausages wrapped in bacon. No fluff.
• Kilted Sausages: Head up to Scotland, and you might hear this. The bacon’s like a kilt around the sausage—cute cultural twist, yeah? Some even say “kilted soldiers,” which cracks me up.
• Snags in a Rug: Down under in Australia, they got slang for days. “Snags” means sausages, and the bacon’s the “rug.” Gotta love that playful vibe.
• Devils on Horseback: This one’s a bit old-school, still used in some British spots. Not sure why “devils,” but it sounds badass, don’t it?
• Sausage Barrel or Swaddled Sausages: These are rarer, but they’ve popped up in older recipes or quirky family traditions.
• Würstchen im Speckmantel: That’s German for “sausages in bacon coats.” Sounds fancy, tastes amazing.
• Pølse i Svøb: Over in Denmark, it means “sausage in wrap.” Simple and sweet.

See, it’s like this dish traveled the world and picked up a new nickname in every pub and kitchen. No matter the name, we’re talkin’ about the same core idea—sausage plus bacon equals happiness.

A Quick Peek at History: Where Did This Come From?

Now, I ain’t no history buff, but I love me a good food story. The idea of wrappin’ sausages in bacon—or somethin’ like it—goes way back. Some folks reckon it started as far as the Roman Empire, where they’d wrap meats in other stuff to cook ‘em. But the version we know, with bacon, really got its groove in the UK a few hundred years ago.

One of the oldest mentions I’ve come across (not sayin’ where, just trust me) is from a cookbook in the 1700s. Back then, it wasn’t always sausages—sometimes it was lamb or mutton wrapped in fat. Kinda like a meat roll. By the 1800s, though, the upper crust in Britain started lovin’ on bacon-wrapped sausages as a fancy appetizer for big dinners or huntin’ parties. Word is, even royalty got in on it, with these makin’ appearances at huge banquets. Imagine chompin’ on one while wearin’ a crown—livin’ the dream!

The name “pigs in blankets” popped up later, around the early 1900s. Some say it came from soldiers jokin’ around during tough times, callin’ their bacon-wrapped rations by that name to lighten the mood. Others think it’s tied to older German dishes with funny names like “sausage in a dressing gown.” Either way, by the mid-1900s, it was a household fave, especially durin’ holiday feasts.

Regional Twists: How the World Does It

One thing I’ve noticed travelin’ and eatin’ my way around is that every place got their own spin on this dish. Not just the name, but how they make it. Here’s a lil’ tour of how different spots roll their sausages in bacon:

• United Kingdom: They stick to small chipolata sausages, wrapped in thin, streaky bacon. Often baked alongside a Sunday roast or as a Christmas side. It’s tradition, mate!
• Scotland: Up there, “kilted sausages” might use heartier sausages, sometimes served with mashed taters and gravy. Gotta keep warm in them highlands.
• United States: Over here, we often use breakfast sausage links, the kind ya’d see next to eggs. Regular sliced bacon does the trick. Perfect for brunch or game day.
• Australia: They might use beef sausages, and sometimes swap bacon for puff pastry. “Snags in a rug” got that laid-back BBQ feel.
• Germany: Think veal sausages in super thin speck bacon. It’s got that smoky, rich vibe goin’ on.
• Mexico: Some folks use fresh chorizo, spicy and bold, wrapped in uncured pork belly. Talk about a flavor kick!
• Japan: They keep it light with thin pork sausages and equally thin bacon slices. Delicate but still packs a punch.

Ain’t it wild how one simple idea can morph into so many versions? Makes ya wanna try ‘em all, don’t it?

Why So Popular? The Magic of Bacon and Sausage

Let’s be real—why do we keep comin’ back to this dish, no matter what we call it? It’s the combo, man. Bacon and sausage are like the dynamic duo of the food world. Bacon brings that salty, crispy crunch, while sausage got that juicy, savory bite. Together, it’s a match made in heaven. Plus, it’s stupid easy to make, and you can serve it a million ways.

I’ve thrown these together for backyard BBQs, holiday spreads, even just a lazy Sunday brunch. Always a hit. Kids love ‘em, adults devour ‘em. And in places like the UK, they’re basically a must-have for Christmas dinner. It’s like, without pigs in blankets, it ain’t even a proper holiday meal. They’re cheap, quick, and got that comfort food feel that just hugs your soul.

How to Make Your Own Pigs in Blankets (Or Whatever Ya Call ‘Em)

Alright, enough talk—let’s get to cookin’! I’m gonna walk ya through a basic way to make these at home. It’s so easy, even I can’t mess it up (and trust me, I’ve burned toast before). Here’s what ya need and how to do it:

What You’ll Need:

• Small sausages (chipolatas if ya wanna be British about it, or breakfast links)
• Bacon slices (streaky or regular, dependin’ on your vibe)
• Toothpicks (optional, to hold ‘em together)
• A lil’ Worcestershire sauce or rosemary (optional, for extra oomph)

Steps to Bacon-Wrapped Bliss:

1. Preheat your oven to about 400°F (200°C). Get that bad boy nice and hot.
2. Take a strip of bacon and lay it flat. Place a sausage at one end. If ya got rosemary, toss a sprig in there for fancy points.
3. Roll the bacon around the sausage nice and snug. If the bacon’s long, ya might wrap two sausages in one strip. Trim any extra if needed.
4. Secure with a toothpick if it’s lookin’ loose. Ain’t nobody want unravelin’ bacon.
5. For extra flavor, mix a bit of Worcestershire sauce with some cornstarch and brush it on the bacon before wrappin’. Trust me, it’s a game-changer.
6. Pop ‘em on a baking tray. Bake for 20-25 minutes, turnin’ halfway so the bacon crisps up all over.
7. Pull ‘em out when the bacon’s golden and the sausage is cooked through. Let ‘em cool a tad, unless ya wanna burn your mouth like I did once.

And bam, you’ve got yourself a tray of pure joy. Serve ‘em hot, maybe with a dip like mustard or some brown sauce if ya feelin’ saucy.

Fun Ways to Switch It Up

Now, if ya like gettin’ creative in the kitchen like I do sometimes, there’s tons of ways to jazz up this classic. Here’s a few ideas I’ve tried or heard of that’ll make your taste buds dance:

• Cheese-Stuffed Sausages: Slice open the sausage, stuff some cheddar or whatever ya like in there, then wrap in bacon. Melty goodness, y’all.
• Sweet Twist: Coat the bacon in a lil’ brown sugar or maple syrup before wrappin’. Sweet and savory? Yes, please!
• Bacon Weave: If ya got patience, weave bacon strips into a blanket for max coverage. Looks cool, tastes cooler.
• Different Fillings: Swap sausage for chicken strips, peppers, or even mac and cheese bites. Wrap in bacon, and ya got a whole new thing.
• Flavorful Sausages: Use apple sausages, spicy chorizo, or even veggie sausages if ya cuttin’ back on meat. Keeps it fresh.
• Lighter Option: Go for turkey bacon and turkey sausage. Still tasty, less guilt.

Mix and match, experiment, go wild! I once tried bourbon-glazed bacon on sausages, and lemme tell ya, it was a party in my mouth.

Servin’ Suggestions: When and How to Eat ‘Em

These bacon-wrapped beauties are so versatile, you can sneak ‘em into just about any meal. Here’s how I’ve served ‘em, and some ideas to steal:

• Party Appetizers: Stick toothpicks in ‘em and lay ‘em out for game night or a get-together. They disappear fast.
• Breakfast Side: Pair with scrambled eggs and toast. It’s like a mornin’ hug on a plate.
• Holiday Must-Have: Christmas, Thanksgiving, whatever—put ‘em next to your roast or turkey. It’s basically law.
• Main Dish: Make a big batch, serve with mashed potatoes, gravy, and some greens. Full-on comfort meal.
• Skewers for Grillin’: Thread ‘em on sticks and grill outside. Smoky flavor takes it up a notch.
• Toppings: Chop ‘em up after cookin’ and toss on a salad or into a taco. Weird, but works.

And don’t forget sides! They go great with tater dishes (baked, mashed, fries), bread rolls, baked beans, or roasted veggies like broccoli. Dip-wise, mustard, ketchup, or BBQ sauce are my go-tos. What’s your fave combo? I’m always lookin’ for new ideas.

A Few Tips and Tricks From Yours Truly

Before I let ya go, here’s some extra nuggets of wisdom I’ve picked up makin’ these over the years. Might save ya some hassle:

• Prep Ahead: Wrap ‘em up and store in the fridge till ya ready to bake. Perfect for big gatherings when time’s tight.
• Bacon Length: Depends on the brand, but sometimes one strip wraps two sausages. Check yours so ya don’t run out.
• Even Cookin’: Turn ‘em halfway in the oven, or the bottom gets soggy while the top burns. Learned that the hard way.
• Don’t Overcook: Keep an eye out—bacon crisps quick, and ya don’t want dry sausages. 20-25 minutes usually does it.
• Flavor Boost: Rosemary or a sauce glaze ain’t just for show. It adds a lil’ somethin’-somethin’ that folks notice.

Oh and one more thing, don’t skimp on the bacon quality. Good, thick-cut stuff makes a difference, trust me.

Why You Gotta Try This ASAP

Look, if ya ain’t had sausages wrapped in bacon yet—whether ya call ‘em pigs in blankets or somethin’ else—you’re missin’ out big time. It’s one of those dishes that’s so simple but hits every spot. Savory, crispy, juicy, and just plain fun to eat. Plus, with all the names and stories behind it, you’ve got instant convo starters for your next dinner party.

I’ve made these for friends, family, even just for myself on a rainy day, and it never fails to bring a smile. So, next time ya at the store, grab some sausages and bacon. Whip up a batch, play with the flavors, and see why this dish been loved for centuries across the globe. And hey, drop a comment or somethin’ if ya got a wild variation or a name I didn’t mention. We’re all about sharin’ the food love here.

Now, go get cookin’! Your kitchen’s callin’, and them pigs need their blankets.