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More Christmas Recipes
Spicy Chorizo Pigs in Blankets with Sweet Chilli Glaze
Spicy chorizo pigs in blankets are my favourite twist on a party classic. I wrap chipolata sausages in strips of chorizo, roast until crisp, then brush with a glossy sweet chilli glaze that’s the perfect balance of heat and sweetness. They’re bold, moreish, and totally addictive – ideal for festive nibbles, gatherings, or when you just want something a bit extra. Honestly, I’ve served these at countless parties and they vanish faster than anything else.
Ingredients
- 500g chipolata sausages
- 200g sliced chorizo
- 1 tbsp sweet chilli sauce
- 1 tbsp soy sauce
Instructions
- Preheat oven to 190C and line a baking tray with foil.
- Twist the chipolatas in half and slice through to create two smaller sausages, each around 1.5 inches in length. Skip this step if you've bought smaller sausages.
- Wrap a slice of chorizo around each sausage - you may have to cut the chorizo to fit, slicing the tops or bottoms off each slice.
- Place each sausage on the prepared baking tray.
- Mix together the sweet chilli sauce and soy sauce, and brush over the prepared sausages.
- Bake in the hot oven for 15 minutes.
- Brush more of the sweet chilli glaze onto the sausages, and cook a further 5-10 minutes, or until cooked through.
- Remove from the oven and brush any remaining glaze over the sausages.
- Serve hot.
What I Cook With
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Nutrition Information:
Yield:
35Serving Size:
1Amount Per Serving: Calories: 71Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 14mgSodium: 214mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 3g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
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Spicy Chorizo Pigs in Blankets with Sweet Chilli Glaze Recipe
A Twist on a Classic
Here in the UK, it’s not Christmas dinner without pigs in blankets. Those little bacon-wrapped chipolatas are as essential as roast potatoes and questionable Christmas cracker jokes. But let’s be honest, the store-bought versions are often a bit sad. Bland, a little dry, and a complete waste of oven space if you ask me. I’m not here to start a pigs in blankets war, but I do think we can do better. So this year, I’ve shaken things up with these Spicy Chorizo Pigs in Blankets with Sweet Chilli Glaze, and I have to say, I might be a convert.
The idea came from a Twitch streamer who casually mentioned chorizo-wrapped pigs in blankets from Marks and Spencer. One photo later and I was absolutely sold. Something about the spicy, smoky chorizo paired with juicy chipolatas just made sense. So off I went to put my own spin on it. Naturally, I had to add a glaze. A sticky, sweet chilli glaze that turns everything into bite-sized gold. And honestly, the whole thing is just so easy. No secret tricks. No complicated steps. Just wrap, roast, glaze, and devour.
What I love most is how easily this recipe adapts. You can use bite-sized chipolatas or twist and slice regular ones. You can trim your chorizo slices to fit or just snack on the cut-offs as you go. This is cosy Christmas cooking at its best. No stress, no fuss, just really good food that makes the day feel special.
Making Your Own Beats Store-Bought
Every year, the supermarket shelves are stacked with pigs in blankets from mid-November onwards. And every year I walk past them with a little bit of a sigh. They’re just not it. The texture is off, the flavour is meh, and they always look a bit anaemic until you burn them. Making them at home is one of those things that sounds harder than it is, but once you’ve done it once, you’ll never go back. Plus, they taste about ten times better.
Swapping the bacon for chorizo lifts the whole thing to another level. You get a smoky paprika hit and that satisfying crisp as it roasts. Paired with the juicy chipolata and the sticky sweet chilli glaze, it’s everything you want in one mouthful. And honestly, it’s kind of fun putting them together. Wrapping chipolatas in chorizo isn’t exactly hard, but it feels satisfying. A bit like gift wrapping, only tastier and with fewer bows.
Also, let’s talk value. A packet of chipolatas, a stack of sliced chorizo, a little sweet chilli sauce and you’re sorted. No faffing about with twenty different ingredients or weird additives. It’s homemade in the best way – quick, easy, delicious, and genuinely something you’ll be proud to serve. Whether you’re feeding a crowd or just adding a few to your own Christmas plate, these little beauties deliver big flavour with almost no effort.
Getting the Size Right
I’ve seen people get very serious about the size of their pigs in blankets. Personally, I’m a fan of the bite-sized kind. They cook quicker, they’re easier to plate up, and let’s be honest, you’re probably eating six in one go anyway so who are we kidding? If you can only find regular chipolatas, don’t panic. Just give them a twist in the middle and slice through the skin. Instant mini chipolatas. Sorted.
Chorizo slices can be a bit tricky depending on where you get them. Some are thick and round, others are thin and massive, and they are all shaped more like salami than bacon. Whatever you’ve got, make it work. A quick trim with a knife and you’ll have the perfect wrap. And if you end up with odd off-cuts, lucky you! Those go straight into your mouth as a little cook’s treat. You’re welcome.
It’s this kind of flexibility that makes me love this recipe so much. You don’t need precision, just a bit of common sense and a working oven. Once they’re wrapped and glazed, everything comes together in the oven with a cheeky bit of caramelisation around the edges. And if you’ve got a fan-forced oven, even better. That extra crisp on the chorizo is pure magic. Serve them as a side, a snack, or straight from the tray while standing in the kitchen with a glass of something fizzy.
Ingredients Breakdown
These Spicy Chorizo Pigs in Blankets with Sweet Chilli Glaze are exactly what they sound like: straightforward, tasty, and deeply satisfying. You’ll need chipolata sausages as your base. Go for the mini ones if you can find them, otherwise halve the regulars. You’ll also need thinly sliced chorizo, the kind you buy in packets near the antipasto section usually works well. Just make sure it’s thin enough to wrap easily and crisp up in the oven.
For the glaze, all you need is sweet chilli sauce and a dash of soy sauce for extra umami. I use the bottled kind from the supermarket, nothing fancy. It adds that sticky sweetness with a hint of warmth, which works beautifully with the spice of the chorizo. If you want to dial up the heat, add a little extra chilli sauce or a pinch of crushed chilli flakes into the mix. You can also brush a little extra glaze on after cooking if you want them super sticky.
These aren’t complicated, but they are indulgent in the best way. Just good quality sausage, spicy chorizo, and a sticky glaze to bring it all together. Keep it simple and let the flavours speak for themselves. You won’t miss the bacon one bit.
