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A British Christmas dinner staple, these small cocktail sausages wrapped in bacon depend on the bacon rendering fully to crisp before the sausage inside dries out - which is why starting them at a slightly lower oven temperature and finishing hot is more reliable than blasting the heat the whole time. A light brush of honey or maple syrup near the end caramelizes into a sticky glaze that makes these disappear fast off any party platter.
Per serving
210kcal
Calories
11g
Protein
6g
Carbs
16g
Fat
4g
Sugar
Prep Time
15 min
Cook Time
30 min
Servings
8 people
Difficulty
easy
Follow step-by-step with voice guidance.
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
Stretch each bacon slice slightly using the back of a knife, then cut in half.
Wrap each cocktail sausage with a piece of bacon, securing the end with a toothpick if needed.
Arrange the wrapped sausages on the prepared baking sheet, seam-side down, leaving space between each.
Bake for 20-25 minutes, until the bacon is mostly crisp and the sausages are cooked through.
Increase the oven temperature to 200°C (400°F), brush the sausages with the honey, and bake for another 5 minutes, until the bacon is fully crisp and glazed.
Let cool for a few minutes before serving, with any toothpicks removed if used.
Stretch the Bacon Before Wrapping: Gently stretching each slice with the back of a knife makes it thinner and easier to wrap tightly around the sausage, helping it crisp evenly. Start at a Lower Temperature: Beginning at 180°C allows the sausage to cook through fully before the bacon has a chance to burn - only increasing the heat at the end to finish crisping the bacon. Glaze Near the End, Not the Start: Adding honey too early can cause it to burn during the longer cooking time - brush it on only for the final few minutes.
Yes, wrap the sausages in bacon up to a day ahead and refrigerate, then bake fresh when ready to serve.
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