Nigella Lawson's Pigs in Blankets
Nigella Lawson's Pigs in Blankets is a easy British recipe that serves 4. 250 calories per serving. Recipe by Nigella Lawson on YouTube.
Prep: 30 min | Cook: 15 min | Total: 1 hr
Cost: $5.00 total, $1.25 per serving
Ingredients
- 375 g Self‑Raising Flour (sifted)
- 25 g Red Leicester Cheese (grated; gives orange‑tangerine colour)
- 1 tsp Salt (adjust to taste; the dough is intentionally a bit salty)
- 250 ml Full‑Fat Milk (room temperature)
- 3 tbsp Vegetable Oil (neutral oil; child‑friendly alternative to melted butter)
- 1 Large Egg (beaten; plus 1 extra egg for egg wash)
- 10 Cocktail Sausages (standard size, cooked or raw (will finish cooking in oven))
Instructions
Combine Dry Ingredients
In a large mixing bowl, whisk together the self‑raising flour, grated red Leicester cheese, and salt until evenly distributed.
Time: PT5M
Add Wet Ingredients
Create a well in the centre of the dry mixture, then pour in the milk, vegetable oil and the beaten egg. Stir with a fork or whisk until a soft, slightly sticky dough forms.
Time: PT5M
Knead Lightly and Rest
Turn the dough onto a lightly floured surface and knead gently for about 30 seconds just to bring it together. Let it rest for 5 minutes while you pre‑heat the oven.
Time: PT5M
Pre‑heat Oven
Set the oven to 220°C (425°F) and allow it to reach temperature.
Time: PT10M
Temperature: 220°C
Roll Out Dough
On a lightly floured board, roll the dough into a rectangle about 3‑4 mm thick. It doesn’t need to be perfect; the self‑raising flour will puff during baking.
Time: PT5M
Cut Strips to Size
Using a knife, cut the rolled dough into strips roughly the length of your sausages (about 8‑10 cm). You should have enough strips to wrap each sausage individually.
Time: PT3M
Wrap Sausages
Place a sausage at the end of each dough strip and roll it up, sealing the edge by pressing gently. Continue until all sausages are wrapped.
Time: PT7M
Egg Wash
Beat the second egg with a pinch of salt. Brush the tops of each wrapped sausage with the egg wash for a golden finish.
Time: PT2M
Bake
Arrange the wrapped sausages on a parchment‑lined baking sheet, leaving a little space between them. Bake in the pre‑heated oven for 10‑15 minutes, or until puffed and golden.
Time: PT15M
Temperature: 220°C
Cool Slightly and Serve
Remove from the oven, let cool on a wire rack for 2‑3 minutes, then serve warm. They’re perfect straight from the tray into little hands!
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 10 g
- Carbohydrates
- 20 g
- Fat
- 15 g
- Fiber
- 1 g
Dietary info: Contains meat, Contains gluten, Contains dairy
Allergens: Gluten, Milk, Egg, Dairy
Ingredient Substitutions
- Instead of Self‑Raising Flour: All‑purpose flour + 2 tsp baking powder
- Instead of Red Leicester Cheese: Sharp Cheddar, Colby
- Instead of Salt: Sea salt, Kosher salt
- Instead of Full‑Fat Milk: Whole milk, 2% milk
- Instead of Vegetable Oil: Melted unsalted butter, Canola oil
- Instead of Large Egg: Egg substitute (e.g., aquafaba) for wash only
- Instead of Cocktail Sausages: Mini hot dogs, Vegetarian sausage links
Equipment Needed
- Mixing Bowl
- Whisk or Fork
- Rolling Pin
- Knife
- Baking Sheet
- Parchment Paper
- Pastry Brush
- Oven
- Measuring Cups & Spoons
- Kitchen Scale (optional)
Critical Steps — Do Not Skip
- Achieving a soft but not overly sticky dough consistency
- Rolling the dough to an even thickness
- Sealing the dough around each sausage so no filling leaks
- Applying egg wash for colour
- Baking at a high temperature until puffed and golden
Chef Tips from the Video
- Use a high‑quality red Leicester for the best colour and bite.
- If you prefer a sweeter note, add a pinch of sugar to the dough.
- For extra crispness, brush the bottom of the dough strips with a little oil before baking.
Troubleshooting
Dough is too sticky and spreads on the board.
Sprinkle a little extra flour (1‑2 tbsp) and knead briefly until the dough lifts cleanly.
Dough is dry and cracks when rolling.
Add milk a tablespoon at a time, mixing until the dough becomes soft and pliable.
Sausages leak juice into the dough during baking.
Pat the sausages dry before wrapping and ensure the dough edge is sealed well with a pinch of egg wash.
The pastries don’t puff up.
Make sure the flour is truly self‑raising and the oven is fully pre‑heated to 220°C.
Storage
Refrigerator: Store in an airtight container for up to 2 days; reheat in oven at 180°C for 5‑7 minutes.
Freezer: Wrap individually in foil, then place in a freezer bag; freeze up to 1 month. Bake from frozen, adding 5‑7 minutes to cooking time.
Room temperature: Not recommended; may become soggy and spoil quickly.
Make-Ahead Tips
- Wrap the sausages and keep them covered in the fridge; bake just before serving.
- Freeze the unbaked wrapped sausages on a tray, then transfer to a freezer bag for later use.
Frequently Asked Questions
What is the cultural significance and history of Pigs in a Blanket in British cuisine?
Pigs in a Blanket originated as a wartime snack in the UK, where a simple potato‑based pastry was used to stretch limited ingredients. Over time, the recipe evolved to use self‑raising flour dough and cheese, becoming a beloved party finger food for children and adults alike.
What are the traditional regional variations of Pigs in a Blanket within the United Kingdom?
In Scotland, the snack is often called "Pigs in a Blanket" and may be wrapped in a buttery puff pastry. In England, a softer dough with cheese, like Nigella’s version, is common. Some regions add herbs or mustard seeds to the dough for extra flavor.
How is Pigs in a Blanket traditionally served at British celebrations?
They are a staple at children’s birthday parties, school fetes, and informal gatherings. Usually served warm on a platter with ketchup, brown sauce, or mustard for dipping.
What occasions or celebrations is Pigs in a Blanket traditionally associated with in British culture?
They are popular at birthday parties, Christmas crackers, and casual tea‑time gatherings. Their bite‑size nature makes them ideal for cocktail parties and game‑day snacks.
What makes Nigella Lawson’s cheese‑wrapped version of Pigs in a Blanket special in British comfort food?
Nigella adds grated red Leicester cheese directly into the dough, giving the pastry a bright orange hue and a sharp, buttery flavor. She also uses vegetable oil instead of melted butter so children can safely mix the batter themselves, emphasizing ease and safety.
What are the most common mistakes to avoid when making Nigella Lawson’s cheese‑wrapped sausages?
Common errors include over‑flouring the dough (which makes it tough), under‑sealing the dough edges (causing leaks), and baking at a temperature lower than 220°C, which prevents the puff‑up. Follow the critical steps and watch the oven closely.
Why does this recipe use vegetable oil instead of melted butter for the dough?
Vegetable oil stays liquid at room temperature, allowing children to mix the batter safely without handling hot melted butter. It also keeps the dough tender while still delivering a rich mouthfeel.
Can I make Nigella Lawson’s Pigs in a Blanket ahead of time and how should I store them?
Yes, you can wrap the sausages, cover them tightly, and refrigerate for up to 2 days. For longer storage, freeze the unbaked pieces on a tray, then transfer to a freezer bag; bake from frozen, adding a few extra minutes.
What does the YouTube channel Nigella Lawson specialize in?
The YouTube channel Nigella Lawson specializes in comforting home‑cooked meals, indulgent desserts, and approachable recipes that blend classic British flavors with modern twists, all presented with Nigella’s signature warm storytelling style.
How does the YouTube channel Nigella Lawson’s approach to British cooking differ from other British cooking channels?
Nigella Lawson focuses on the sensory experience—texture, aroma, and pleasure—rather than strict technical precision. She often emphasizes simple, ingredient‑driven dishes that feel luxurious yet are easy for home cooks, setting her apart from more technique‑heavy British chefs.
Last updated: November 8, 2026
