You catch the smell through the steam vent and suddenly you are starving. That sweet, smoky bacon mingling with syrupy goodness just pulls you in no matter what. It’s that kinda scent that takes you right into cozy holiday vibes, making you wanna drop everything and check what’s cooking.
Steam curls up, softening the edges of your kitchen and telling you the feast is close. The sealing ring hums quietly as the pressure builds inside your cooker. You spot those little beauties wrapped in sage and bacon ready to come out all sticky and golden.
You recall the first time you made these sticky pigs in blankets and how the glaze was just perfect, sticky enough to cling to every bite but not too much to be messy. It’s a treat that knows no season really but at Christmas it’s just got that extra cozy charm you won’t resist. You gotta try this one for your holiday party cause they fly off the table real fast!
Why This Recipe Works Every Single Time
- Using a sealing ring tight in your pressure cooker keeps flavour locked in good.
- The natural release helps sausages stay juicy and that bacon get just crisp enough.
- Slow release lets the glaze thicken perfectly without burning so it’s sticky joy all over.
- The broth depth under the rack keeps everything moist but won’t drown your dish.
- Wrapping with sage adds a fresh lift that works real good with the bacon’s saltiness.
- Simple glaze mix of maple syrup, mustard, and nutmeg brings sweetness and spice together real nice.
- Quick cooking time means you get tasty snacks without hanging around forever.
Your Simple Ingredient Checklist
- 16 thin-cut streaky bacon slices for wrapping those sausages tight and crisp.
- 16 good quality sausage links, choose your fav kind to keep guests happy.
- 16 large sage leaves, fresh if you can get em for that perfect herb pop.
- ⅓ cup maple syrup for a deep golden sweet glaze that clings well.
- 1.5 tablespoons whole-grain Dijon mustard to cut through sweet and add tang.
- A pinch of nutmeg, just a little to warm things up without overpowering.
- Some toothpicks if you wanna keep everything nice and snug while cooking.
- Optional splash of broth under the rack to keep the cooker from drying out and add broth depth.
Your Complete Cooking Timeline
Step 1: Preheat your pressure cooker using the sauté mode so it’s ready to go. You wanna start with that sealing ring fitted right, it’s super important for the pressure build.
Step 2: Press a sage leaf along each sausage then wrap it with a slice of bacon. Pin with toothpicks if you think it’ll help keep the wrap tight.
Step 3: Place a little broth or water at the bottom for some broth depth. Then put a trivet or rack inside so your pigs in blankets are raised up, not sitting in liquid. You want that crispiness not sogginess.
Step 4: Load your wrapped sausages on the rack. Close the lid and set it to high pressure for about 6 minutes. The pressure build and cook will do their thing quick.
Step 5: When cooking is done, do the natural release for 5 minutes to keep those sausages juicy. Then finish with slow release to open the pot safely.
Step 6: Carefully remove the lid, take your sticky little sausages out and brush them with the maple syrup glaze mixture. Pop them under the broiler for a few minutes to caramelize or if you got an air fryer function, toss em in for that crisp finish. Baste a few times for extra stickiness.
Easy Tweaks That Make Life Simple
- You can prep the wrapped sausages a day ahead and keep them covered in the fridge so you’re ready to cook at party time.
- Swap sage with rosemary or thyme if you’re out, it’ll still give that fresh herb vibe.
- If you don’t wanna fuss with the glaze, just brush on extra maple syrup before finishing crisp.
- Use your air fryer option instead of oven if you need quicker crisping without heating up the whole kitchen.
When You Finally Get to Eat
The moment you bite in you feel that crunch from the crisp bacon wrapping juicy sausage inside. That sticky glaze is sweet but tangy from the mustard so it hugs every bite warm and close.
The sage leaf hits just right, fresh and earthy, balancing out the richness you suspect is gonna make you ask for seconds. You spot those little sticky droplets catching the light and you can’t help but grin.
You recall chatting with friends by the kitchen while these cooked, feeling real cozy and festive. Now finally, eating these, the party’s officially started and all eyes on your sticky pigs in blankets.
Cold or fresh from the heat they are a winner and perfect with a glass of something seasonal. You get that satisfying feeling only these Christmas treats bring and you know it’s worth the wait.
Making It Last All Week Long
- Wrap leftovers tightly in foil or plastic wrap and keep in the fridge for up to 3 days. Reheat gently to keep glaze sticky and bacon crisp-ish.
- Pop ‘em in an airtight container and stash in the freezer if you want more ready snacks later. Thaw overnight in fridge before reheating slowly.
- Reheat in the air fryer or oven to regain bacon crispness and warm through evenly without drying out.
- Use leftovers chopped in hearty salads for a quick lunch treat or toss in scrambled eggs to fancy your breakfast.
Common Questions and Real Answers
- Can I skip the natural release and just do a quick release?
You really want that natural release here so the sausages stay juicy and the glaze settles well. Quick release might make them kinda tough. - What if I don’t have a pressure cooker with broil or air fryer setting?
No worries, just finish the glaze under a regular oven broiler or even in a skillet on the stove for crispness. - Can I make these without bacon for a vegetarian version?
Totally! Use veggie sausages and wrap with thinly sliced grilled veggie strips or omit wrap, just glaze and cook. - Is it okay to double the recipe?
Yeah you can, just stack on multiple racks or do in batches so pressure build stays steady and even. - Can I use regular mustard instead of whole-grain?
Sure you can but whole-grain adds that little bit of texture and crunch in glaze that’s kinda nice. - Why add nutmeg?
That pinch in the glaze adds warmth and makes the sweet and tangy flavours sing together instead of flat.
Try out more tasty dishes like our Pressure Cooker Cannoli Cheesecake Bars Recipe, Classic Homemade Orange Candy Recipe, or Famous Crab Bombs Recipe for your next gathering or cozy meal.
Irresistibly Sticky Pigs in Blankets A Christmas Party Treat
Equipment
- 1 Pressure cooker with sauté and broil or air fry function preferred
Ingredients
Main Ingredients
- 16 slices Thin-cut streaky bacon for wrapping
- 16 Sausage links good quality
- 16 leaves Sage large and fresh if possible
- ⅓ cup Maple syrup for glaze
- 1.5 tablespoons Whole-grain Dijon mustard
- 1 pinch Nutmeg to warm the glaze
- Some Toothpicks optional, for securing wraps
- Splash Broth or water optional, for moisture under rack
Instructions
Instructions
- Preheat your pressure cooker on sauté mode with sealing ring properly fitted.
- Wrap each sausage with a sage leaf and bacon slice. Secure with toothpicks if needed.
- Add a splash of broth or water into bottom of cooker, place trivet/rack on top.
- Place wrapped sausages on top of rack. Seal lid and cook on high pressure for 6 minutes.
- Let pressure release naturally for 5 minutes, then slowly release remaining steam.
- Remove sausages carefully, coat with glaze of maple syrup, mustard, and nutmeg.
- Finish under broiler or air fryer for a few minutes to caramelize. Baste again for stickier glaze.
