Quick Recipe Version (TL;DR)
Quick Ingredients
- 24 mini smoked sausages (about 12 oz)
- 8 slices regular-cut bacon, cut into thirds (24 strips)
- 1/4 cup pure maple syrup
- 2 tbsp Dijon mustard
- 1 tbsp light brown sugar
- 1 tbsp apple cider vinegar
- 1/4 tsp smoked paprika
- 1/8 tsp cayenne (optional), 1/4 tsp garlic powder, black pepper
- For dipping: 1/4 cup Dijon, 2 tbsp honey, 2 tbsp mayonnaise, 1 tbsp lemon juice, pinch salt
- Optional garnish: chopped parsley or chives
Do This
- 1. Preheat oven to 400°F (200°C). Line a sheet pan with foil and set a wire rack on top.
- 2. Whisk maple syrup, Dijon, brown sugar, vinegar, paprika, cayenne, and garlic powder. Divide glaze between two small bowls.
- 3. Cut bacon into thirds. Wrap each sausage with 1 strip; secure with a toothpick. Place seam-side down on rack.
- 4. Brush with glaze from the first bowl. Bake 12 minutes.
- 5. Flip, brush with second bowl of glaze, and bake 8–10 minutes more until bacon is deep golden and crisp. Broil 1–2 minutes if needed.
- 6. Stir Dijon, honey, mayonnaise, lemon juice, and a pinch of salt. Serve pigs in blankets hot with sauce and herbs.
Why You’ll Love This Recipe
- Sweet, salty, smoky, and tangy in every bite—party food perfected.
- Hands-off roasting delivers glossy, crisp bacon without babysitting.
- Simple pantry glaze plus an ultra-creamy honey-mustard sauce.
- Make-ahead friendly and easy to scale for a crowd.
Grocery List
- Produce: Lemon; fresh parsley or chives (for garnish)
- Dairy: None
- Pantry: Mini smoked sausages; bacon (regular-cut); pure maple syrup; Dijon mustard; honey; mayonnaise; light brown sugar; apple cider vinegar; garlic powder; smoked paprika; cayenne; black pepper; kosher salt; wooden toothpicks
Full Ingredients
Bacon-Wrapped Sausages
- 24 mini smoked sausages (about 12 oz)
- 8 slices regular-cut bacon, cut crosswise into thirds (24 strips)
- 24 wooden toothpicks
- Freshly ground black pepper, to taste
Maple-Dijon Glaze
- 1/4 cup pure maple syrup
- 2 tbsp Dijon mustard
- 1 tbsp light brown sugar, packed
- 1 tbsp apple cider vinegar
- 1/4 tsp smoked paprika
- 1/8 tsp cayenne pepper (optional, for gentle heat)
- 1/4 tsp garlic powder
- 1/8 tsp kosher salt
- 1/8 tsp freshly ground black pepper
Honey-Mustard Dipping Sauce
- 1/4 cup Dijon mustard
- 2 tbsp honey
- 2 tbsp mayonnaise (or plain Greek yogurt)
- 1 tbsp fresh lemon juice (or apple cider vinegar)
- Pinch kosher salt and black pepper
For Serving (Optional)
- 1 tbsp finely chopped fresh parsley or chives
Step-by-Step Instructions
Step 1: Preheat and prepare the pan
Preheat the oven to 400°F (200°C). Line a rimmed sheet pan with foil for easy cleanup and set a wire rack on top for maximum crisping. If using wooden toothpicks, soak them in warm water for 10 minutes to help prevent scorching.
Step 2: Mix the maple-Dijon glaze
In a small bowl, whisk together the maple syrup, Dijon mustard, brown sugar, apple cider vinegar, smoked paprika, cayenne (if using), garlic powder, salt, and pepper until smooth. Divide the glaze evenly between two small bowls so you can baste before and after flipping without cross-contamination.
Step 3: Wrap the sausages
Pat the sausages dry. Cut the bacon into thirds. Wrap one bacon strip around each sausage, slightly overlapping the ends, and secure with a toothpick through the overlap. Arrange seam-side down on the prepared rack. Lightly grind black pepper over the top.
Step 4: First roast with glaze
Brush the tops with glaze from the first bowl. Roast on the center rack for 12 minutes, until the bacon begins to render and take on color.
Step 5: Flip, baste again, and finish roasting
Carefully flip each piece. Brush generously with the second bowl of glaze. Continue roasting for 8–10 minutes more, until the bacon is deep golden and crisp at the edges. For extra caramelization, broil for 1–2 minutes, watching closely so sugars do not burn.
Step 6: Whisk the honey-mustard dipping sauce
While the pigs in blankets roast, stir together Dijon, honey, mayonnaise, lemon juice, and a pinch of salt and pepper until creamy and smooth. Taste and adjust sweetness or acidity to preference.
Step 7: Serve hot with garnish
Transfer the pigs in blankets to a warm platter and sprinkle with chopped parsley or chives. Serve immediately with the honey-mustard dipping sauce alongside.
Pro Tips
- Use regular-cut bacon; thick-cut tends to stay chewy. If using thick-cut, par-cook strips 3–4 minutes before wrapping.
- A wire rack helps the bacon crisp evenly; if you don’t have one, bake directly on foil and flip twice.
- Chill wrapped sausages for 10–15 minutes before baking to help the bacon seam adhere.
- Keep a close eye in the last minutes—sugars in the glaze can go from perfect to burnt quickly.
- Air fryer option: 375°F (190°C) for 10–12 minutes, turning and glazing halfway.
Variations
- Spicy Maple: Add 1–2 tsp sriracha to the glaze and finish with thinly sliced scallions.
- Bourbon-BBQ: Swap the vinegar for 1 tbsp bourbon and add 1 tbsp smoky BBQ sauce to the glaze.
- Brown Sugar–Pepper: Skip the glaze. Roll wrapped sausages in 1/3 cup brown sugar mixed with 1 tsp coarse black pepper; bake as directed.
Storage & Make-Ahead
Assemble up to 24 hours ahead, cover, and refrigerate. Bake straight from chilled, adding 2–3 minutes. To freeze unbaked, place wrapped pieces on a tray until solid, then transfer to a bag for up to 2 months; bake from frozen at 400°F (200°C) for 25–28 minutes, glazing halfway. Refrigerate cooked leftovers up to 4 days. Reheat on a rack at 350°F (175°C) for 8–10 minutes or in an air fryer at 375°F (190°C) for 3–5 minutes. Sauce keeps 1 week refrigerated.
Nutrition (per serving)
Approximate for 3 pieces plus about 1 tbsp dipping sauce: 230 calories; 15 g fat (5 g saturated); 12 g carbohydrates; 10 g sugars; 8 g protein; 720 mg sodium. Values will vary with bacon and sausage brands.
