Maple-Glazed Vegan Pigs in Blankets
Mini sausages wrapped in smoky bacon and glazed with maple and mustard.
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 6
- Effort
- Easy
Vegan
The side dish everyone secretly fills up on. Wrap small vegan sausages in vegan bacon, glaze with maple and wholegrain mustard, and roast until sticky. Make more than you think you need — they always disappear first.
Ingredients
servings
For 6 servings.
- 12 vegan cocktail sausages (or 6 standard vegan sausages, halved)
- 12 rashers vegan bacon (or 6 rashers, halved lengthways)
- 2 tbsp maple syrup
- 1 tsp wholegrain mustard
- 1 tbsp vegetable oil
- few sprigs fresh thyme (leaves picked)
- 12 cocktail sticks (to secure)
Scaled amounts are rounded. Cooking times usually stay the same, but a bigger batch may need a bigger pan or an extra few minutes.
Method
- Heat the oven to 200°C (180°C fan), gas 6 and line a baking tray.
- Wrap a rasher of vegan bacon around each sausage and secure with a cocktail stick. Lay them on the tray, seam side down.
- Mix the maple syrup, mustard and oil and brush over the pigs in blankets.
- Roast for 20–25 minutes, or according to the sausage pack, turning halfway and brushing with the rest of the glaze, until sticky and golden and the sausages are piping hot.
- Scatter with thyme and remove the cocktail sticks before serving.
Good to know
- Vegan bacon can be more delicate than pork — warm it slightly in your hands first so it wraps without tearing.
- Assemble a few hours ahead and keep covered in the fridge; glaze just before roasting.
Check every label: stocks, sauces, breads and pastries sometimes contain milk, egg or fish. Cook until piping hot all the way through.
