A fun Filipino twist on a festive classic, these pigs in blankets feature juicy chipolata sausages wrapped in crispy streaky bacon, roasted until golden, then brushed with a sweet-smoky Ihaw-Ihaw BBQ glaze. Inspired by Filipino street-side grilling (inihaw), the glaze delivers a rich balance of savoury, sweet, and lightly caramelised flavour, creating a glossy, sticky finish that’s irresistibly moreish. Perfect for Christmas spreads, Noche Buena feasts, or any gathering worth celebrating.
Filipino Pigs in Blankets with Ihaw-Ihaw BBQ Glaze
Filipino Pigs in Blankets with Ihaw-Ihaw BBQ Glaze
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.
- Author
- RoniB’s Kitchen
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Servings
- 6
- Category
Festive fare
- Cuisine
- Modern Filipino
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.