Air Fryer Pigs in Blankets: 15-Minute Crispy Christmas Side

Pigs in blankets are one of the most popular parts of a British Christmas dinner, and often the hardest to fit in a crowded oven. Moving them to the air fryer frees up shelf space and gives them evenly crisp bacon.

Here's how to make your own, how long shop-bought ones take, and how to time them with the rest of the roast.

Shop-bought timings

All in a preheated air fryer, in a single layer with a little space between each one.

• Chilled pigs in blankets (standard): 12–15 minutes at 180°C
• Large or 'jumbo' pigs in blankets: 15–18 minutes at 180°C
• Frozen pigs in blankets: 16–20 minutes at 180°C
• Chipolatas without bacon: 8–10 minutes at 180°C

Tip: If the pack has air fryer instructions, follow those — they're written for that specific product.

Making your own

Homemade pigs in blankets are easy and let you choose your sausages and bacon. You'll need chipolatas and thin streaky bacon. Cut each rasher in half widthways, then stretch it slightly with the back of a knife so it wraps more easily.

Wrap each chipolata in a half-rasher, starting and finishing on the underside so the end is tucked beneath. If the bacon won't stay put, secure it with a cocktail stick (remove before serving).

Food safety

Wash your hands after handling raw sausages and bacon, and keep raw meat away from cooked food and salads on the day. Cook until the sausage meat is no longer pink, juices run clear and the centre is steaming hot — a probe thermometer should read at least 75°C.

With so much going on at Christmas, it's worth using a thermometer rather than relying on how brown the bacon looks.

Timing them with the roast

Pigs in blankets cook fast, so put them on in the final 15–20 minutes, while the turkey or main meat rests. They hold well for a few minutes in a warm oven if needed.

If you have a dual-drawer air fryer, use one drawer for pigs in blankets and the other for stuffing balls or roast potatoes. Stuffing balls usually take about 15–20 minutes at 180°C — check the pack.

Flavour twists

Add sticky glazes only at the end, as sugar burns quickly in an air fryer:

• Honey and mustard: brush with a mix of honey and wholegrain mustard for the last 3 minutes
• Maple glaze: maple syrup and a pinch of black pepper for the last 3 minutes
• Herby: sprinkle with chopped fresh thyme before cooking
• Smoked bacon: use smoked streaky for a deeper flavour

Making ahead and leftovers

Wrap the pigs in blankets the day before, cover and keep them in the fridge, then cook on the day. You can also freeze them uncooked on a tray, then bag them once solid, and cook from frozen using the times above.

Leftovers should go into the fridge within two hours and be eaten within two days. Reheat at 170°C for 4–6 minutes until steaming hot all the way through.

General information only. Check product labels and manufacturer instructions before you start.