Quick answer: Wrap chipolatas in half-rashers of streaky bacon, lay them seam side down in the basket and air fry at 180°C (350°F) for 12–15 minutes, turning halfway, until the bacon is crisp and the sausages reach 75°C (167°F) in the centre. Shop-bought frozen pigs in blankets take 18–22 minutes at 180°C straight from frozen. Pastry-wrapped pigs in a blanket take 8–10 minutes at 190°C (375°F).
Pigs in blankets are the side everyone fights over, and the air fryer is the best way to cook them. The bacon crisps all the way round instead of sitting in fat on a tray, they’re done in a quarter of an hour, and they don’t take up precious oven space on Christmas Day. This guide covers the British bacon-wrapped version and the pastry-wrapped version popular in Canada and the US, with times for fresh, frozen and cocktail-size.
Air Fryer Pigs in Blankets Cooking Times
| Type | Temperature | Time | Tip |
|---|---|---|---|
| Homemade (chipolatas in bacon) | 180°C (350°F) | 12–15 mins | Turn halfway |
| Shop-bought, chilled | 180°C (350°F) | 12–15 mins | Check pack size |
| Shop-bought, frozen (raw) | 180°C (350°F) | 18–22 mins | No need to defrost |
| Cocktail / mini sausages in bacon | 180°C (350°F) | 9–12 mins | Shake twice |
| Pastry-wrapped (homemade, puff) | 190°C (375°F) | 8–10 mins | Line with baking paper |
| Pastry-wrapped (frozen) | 190°C (375°F) | 8–11 mins | Space them out |
| Reheating cooked pigs in blankets | 180°C (350°F) | 3–5 mins | Until piping hot |
Always check that the sausage is cooked through: no pink in the middle, juices running clear, and 75°C (167°F) on a probe thermometer. Cooking them with roasties and Yorkshires? The Multi-Food Cooking Planner staggers the start times so everything finishes together.
What You Need (Makes 12)
- 12 pork chipolatas (about 340g), or vegetarian chipolatas
- 6 rashers smoked or unsmoked streaky bacon
- Optional glaze: 1 tbsp runny honey + 1 tsp wholegrain mustard
- Optional: a few sprigs of fresh thyme or rosemary
You don’t need any oil. The fat from the bacon is plenty to crisp everything up.
How to Make Pigs in Blankets in an Air Fryer (Step by Step)
- Stretch the bacon. Lay each rasher on a board and run the back of a knife along it to stretch it to about one and a half times its length. Cut each rasher in half.
- Wrap. Wrap a half-rasher around each chipolata in a spiral, overlapping slightly, and finish with the end of the bacon underneath.
- Arrange seam side down. Lay them in the basket in a single layer with gaps between them. The weight of the sausage holds the bacon in place, so you don’t need cocktail sticks.
- Air fry at 180°C (350°F) for 12–15 minutes. Turn them over with tongs at 7 minutes so the bacon crisps on all sides.
- Glaze (optional). For honey and mustard pigs in blankets, brush on the glaze for the last 2 minutes only. Honey burns if added at the start.
- Check they’re cooked. The bacon should be golden and crisp and the sausage should reach 75°C in the centre. Rest for 2 minutes, then serve.
How to Cook Frozen Pigs in Blankets in an Air Fryer
Most UK supermarket frozen pigs in blankets are raw, so they need cooking through, not just reheating.
- Put them straight from the freezer into the basket in a single layer. Don’t defrost them first.
- Air fry at 180°C (350°F) for 18–22 minutes, turning halfway and pulling apart any that are stuck together after the first 6–8 minutes.
- Check the thickest one reaches 75°C in the centre before serving.
The pack instructions are written for an oven, which is why the air fryer time is shorter. As a rule of thumb, reduce the oven temperature by about 20°C and the time by about 20–25%. Our Oven to Air Fryer Converter does the maths for any frozen food.
Pastry Pigs in a Blanket (Canada and US Style)
In Canada and the US, “pigs in a blanket” usually means small sausages wrapped in pastry rather than bacon. They work brilliantly in the air fryer too.
- Unroll a 320g sheet of ready-rolled puff pastry (or crescent dough) and cut it into 2cm-wide strips.
- Wrap a strip around each cocktail sausage or halved frankfurter, pressing the end to seal. Brush with beaten egg.
- Line the basket with perforated baking paper and arrange them with 2cm gaps; puff pastry expands.
- Air fry at 190°C (375°F) for 8–10 minutes until puffed and deep golden. Frozen pastry pigs in a blanket take 8–11 minutes at the same temperature, from frozen.
Serve with ketchup, American mustard or a honey-mustard dip. Not sure about putting paper in the basket? See our guides to foil in an air fryer and parchment and paper liners.
Flavour Ideas
- Honey and mustard: 1 tbsp honey + 1 tsp wholegrain mustard, brushed on for the last 2 minutes.
- Maple and chilli: maple syrup with a pinch of chilli flakes, added at the end.
- Cranberry glazed: warm 2 tbsp cranberry sauce and toss the cooked pigs in blankets through it.
- Sage and onion: tuck a small sage leaf under the bacon before wrapping.
- Vegetarian: wrap veggie chipolatas in vegetarian bacon rashers and cook at 180°C for 10–12 minutes.
Christmas Dinner: When to Cook Them
Pigs in blankets need only 12–15 minutes, so they should be the last thing in the air fryer. Here’s a simple order for a two-drawer machine, working back from serving time:
- 45 minutes before: roast potatoes go in (parboiled).
- 20 minutes before: Brussels sprouts go in the second drawer.
- 15 minutes before: swap in the pigs in blankets once the sprouts are done; keep the sprouts warm in a covered dish.
- 5 minutes before: the Yorkshire puddings (frozen) go in for 3–5 minutes.
You can also cook pigs in blankets up to an hour ahead and re-crisp them at 180°C for 3–5 minutes just before serving.
Make Ahead and Freezing
Make ahead: wrap them up to 2 days ahead and keep covered in the fridge. Cook from chilled.
Freeze raw: open-freeze on a tray, then bag them. Cook from frozen at 180°C for 18–22 minutes. They keep for up to 3 months.
Leftovers: cool quickly, refrigerate and eat within 2 days. Reheat at 180°C for 3–5 minutes until piping hot all the way through. More in our Leftover Reheat Guide.
Troubleshooting
The bacon unravelled
The bacon wasn’t stretched or the seam wasn’t underneath. Stretch it thin, wrap snugly and place the loose end face down. A cocktail stick also works for thick sausages.
The bacon is crispy but the sausage isn’t cooked
Your sausages are thicker than chipolatas. Lower to 170°C and cook a few minutes longer, or use standard chipolatas.
The bacon is chewy, not crisp
The basket was crowded or you used back bacon. Leave gaps and use thin streaky rashers.
My air fryer smoked
Bacon fat collecting in the drawer can smoke at high heat. Empty the fat between batches and keep to 180°C. See why an air fryer smokes.
Frequently Asked Questions
How long do pigs in blankets take in an air fryer?
Fresh or chilled pigs in blankets take 12–15 minutes at 180°C (350°F), turned halfway. Frozen ones take 18–22 minutes at 180°C from frozen.
Can you cook frozen pigs in blankets in an air fryer?
Yes. Cook them straight from frozen at 180°C for 18–22 minutes, separating them after 6–8 minutes, until the sausages reach 75°C in the centre.
Do you need to add oil to pigs in blankets in an air fryer?
No. The bacon releases enough fat to crisp everything on its own.
How do you stop pigs in blankets unravelling in the air fryer?
Stretch the bacon thin, wrap it snugly in a spiral, and cook them seam side down. Use a cocktail stick for thicker sausages.
How long do pastry pigs in a blanket take in an air fryer?
Homemade puff pastry pigs in a blanket take 8–10 minutes at 190°C (375°F). Frozen pastry ones take 8–11 minutes at the same temperature.
Can I make pigs in blankets ahead of time?
Yes. Wrap them up to 2 days ahead and refrigerate, or freeze them raw for up to 3 months and cook from frozen.
How do I reheat pigs in blankets in an air fryer?
Reheat cooked pigs in blankets at 180°C (350°F) for 3–5 minutes until piping hot all the way through.
More meaty sides and mains: see our air fryer sausages guide, the full meat and seafood collection, or browse every air fryer recipe on the site.
