Filipino Pigs in Blankets with Ihaw-Ihaw BBQ Glaze

Name: Filipino Pigs in Blankets with Ihaw-Ihaw BBQ Glaze
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Yield: 6-8
Ingredients: 18 chipolata sausages; 18 streaky bacon rashers; Freshly ground black pepper; 4 tbsp RoniB’s Kitchen Ihaw-Ihaw BBQ Sauce; 1 tbsp honey (optional, for extra gloss)

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Servings

6-8

Prep Time

10 minutes

Cook Time

28 minutes

Calories

290

This fun Filipino take on traditional pigs in blankets uses a sweet–smoky glaze made with RoniB’s Kitchen Ihaw-Ihaw BBQ Sauce, inspired by the flavours of Filipino street-side grilling. Bacon-wrapped chipolatas are roasted until crisp, then brushed generously with the BBQ glaze for a sticky, caramelised finish that shines on any Christmas table or Noche Buena feast.

Filipino pigs in blankets glazed with RoniB’s Kitchen Ihaw-Ihaw BBQ Sauce, bacon-wrapped sausages cooked until sticky, caramelised, and smoky.

Ingredients

18 chipolata sausages
18 streaky bacon rashers
Freshly ground black pepper
4 tbsp RoniB’s Kitchen Ihaw-Ihaw BBQ Sauce
1 tbsp honey (optional, for extra gloss)

Directions

Preheat the oven to 200°C (fan 180°C).
Wrap each chipolata with a rash of streaky bacon, stretching the bacon slightly so it wraps neatly.
Place onto a baking tray lined with parchment.
Roast for 20 minutes, turning halfway.
Meanwhile, mix Ihaw-Ihaw BBQ Sauce and honey (if using).
After 20 minutes, brush the sausages generously with the BBQ glaze.
Return to the oven for 5–8 minutes, or until sticky, shiny, and lightly caramelised.

Recipe Note

Serve hot, with extra Ihaw-Ihaw BBQ Sauce on the side.

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