What Are Sausages Wrapped in Bacon Called? A Delicious History of Pigs in Blankets

Sausages wrapped in bacon, also known as “pigs in blankets,” are a beloved dish in the United Kingdom and Ireland. But what are these tantalizing treats actually called, and where did they come from? Let’s explore the origins and many names behind everyone’s favorite bacon-wrapped sausages!

A Rose By Any Other Name

This dish has gone by many monikers over the years. Here are some of the more common names for sausages wrapped in bacon:

• Pigs in blankets
• Pigs in a blanket
• Sausage barrel
• Devils on horseback
• Kilted sausages
• Swaddled sausages

While “pigs in blankets” is by far the most popular term today, regional variations persist. “Devils on horseback” is still used in some parts of Britain, while “kilted sausages” is sometimes employed in Scotland.

No matter what you call them, these bacon-swathed sausages remain a hearty, savory snack or meal accompaniment beloved throughout the UK.

A Dish with Royal Roots

The early origins of pigs in blankets are murky, but references date back centuries. One of the earliest written mentions appears in the famous 1741 cookbook “The Art of Cookery Made Plain and Easy” by Hannah Glasse.

Her recipe for “pigs in a blanket” consists of cutlets or slices of mutton or lamb wrapped in caul fat. This early version resembles more of a roulade or meat roll than the mini sausages we know today.

Pigs in blankets really took off when adopted by the upper classes. 19th century British aristocrats embraced these bacon-wrapped sausages, often serving them as an hors d’oeuvres at hunting parties and formal dinners.

The dish gained special cachet after an appearance at Queen Victoria’s Diamond Jubilee banquet in 1897. The Queen enjoyed these “kilted sausages” so much that they became a fixture at royal gatherings thereafter.

Why “Pigs in Blankets”?

The whimsical name “pigs in blankets” first emerged in the early 20th century. It references the visual effect of mini sausage “pigs” snuggled in warm, cozy blankets of bacon.

Some food historians link the name to German traditions of wrapping meat or sausage in dough or breading. The German dish wurst im schlafrock translates to “sausage in a dressing gown” evoking a similar image.

Another theory suggests British soldiers coined the term. In World War I trenches, they wrapped sausages in bacon rashers to keep warm, jokingly dubbing them “pigs in blankets.”

Whatever the exact origin, the name “pigs in blankets” had taken hold by the 1920s and appeared in cookbooks by the 1930s

Evolving Into a British Favorite

As pigs in blankets moved from upper-crust tables to everyday home cooking the type of sausage changed. Small, cheap chipolata sausages often replaced pricier cuts of lamb or mutton.

Home cooks developed quick, easy methods for preparing pigs in blankets for large gatherings. The rise of refrigeration and commercially produced bacon also boosted popularity.

By the 1960s and 70s, pigs in blankets had become a cheap, easy British favorite. The dish featured prominently at holiday meals, parties, and pub fare.

Today, pigs in blankets remain a staple on Christmas dinner platters and New Year’s Eve party trays across Britain. They’re essential for bonfire night celebrations and watching football matches.

Regional Preferences

While loved throughout Great Britain, pigs in blankets take on regional flairs:

• England – Favor chipolata sausages for that classic mini size. Often bake them as part of the Sunday roast.

• Scotland – Dub them “kilted sausages” and use a variety of savory sausages like Lorne. May serve with mashed potatoes and gravy.

• Wales – Opt for Welsh pork sausages and bacon. Bake or grill as a hearty appetizer.

• Ireland – In addition to chipolatas, also use breakfast sausage links and thick-cut bacon rashers.

• North Ireland – Similar to Ireland but with local bangers and bacon. May offer mustard or chutney for dipping.

Giving Them a Try

Want to sample this British and Irish treat yourself? Pigs in blankets are easy to whip up at home.

You’ll need cocktail sausages (chipolatas) and sliced bacon. Simply wrap a strip of bacon around each sausage. Secure with a toothpick if needed.

Bake at 400F until the bacon is crisp, about 20-25 minutes. Turn them halfway through for even cooking.

For extra flavor, try coating the bacon in a Worcestershire sauce and cornstarch mixture before wrapping. You can also bake them on a bed of fresh rosemary.

Serve pigs in blankets as an appetizer or side dish. They pair perfectly with hearty entrees like steak, roasts, shepherd’s pie, or bangers and mash. A dollop of mustard or brown sauce adds a delicious tang.

Give this classic British dish a try soon and taste why pigs in blankets have endured as a fixture of UK cuisine. Just be careful not to overindulge in these addictively delicious bacon and sausage bundles!