These delicious pigs in blankets are a festive twist on a classic—juicy sausage links stuffed with creamy Brie and tangy cranberry sauce, then wrapped in crispy bacon and air-fried to perfection. Perfect as a holiday appetizer or a cozy snack!

Ingredients

• 12 small sausage links (like cocktail sausages)
• 6–8 slices of bacon, cut in half
• 100 g Brie cheese, cut into small chunks
• 3 Tablespoons cranberry sauce, plus extra for dipping
• Fresh rosemary or thyme sprigs (optional, for garnish)
• Dr. Pepper Candied Bacon Glaze (optional)

Preparation

1. Prep Sausages: Carefully cut a small slit down the center of each sausage link to create a pocket (don’t cut all the way through).
2. Stuff: Place a small piece of Brie cheese and a dab of cranberry sauce inside each sausage.
3. Wrap: Wrap each stuffed sausage with half a bacon slice, securing the ends under the sausage or with a toothpick if needed.
4. Glaze (if using) : Brush the glaze generously over each of the bacon-wrapped sausages.
5. Air Fry: Preheat the air fryer to 375°F (190°C). Place the stuffed pigs in blankets in a single layer. Keep an eye on it—you’re looking for that deep amber, glossy perfection. If they starts to char, pull them out ASAP.
6. Cook: Air fry for 10–12 minutes, turning once, until the bacon is crispy and the sausage is fully cooked.
7. Serve: Serve warm, garnished with fresh herbs and a bowl of cranberry sauce for dipping!

Cook’s Notes

• Try using different cheeses (like Camembert) for a fun variation.
• No air fryer? Bake in the oven at 400°F (200°C) for 15–20 minutes.

Serving Suggestions

Serve these Brie & Cranberry Stuffed Pigs in Blankets on a rustic wooden platter or a holiday-themed plate. Sprinkle with fresh rosemary or thyme sprigs for an aromatic, earthy touch. Add a few slices of orange or pomegranate seeds to the platter for a pop of festive color.

Pair with a small bowl of extra cranberry sauce or a tangy mustard sauce for dipping. If you’re serving as part of a holiday spread, surround the pigs in blankets with fresh fruits like grapes, apple slices, or dried figs for a gorgeous, bountiful look!

Wine Pairing

• Sparkling Wine (Brut Champagne or Prosecco) – The bubbles and acidity cut through the rich, creamy Brie and bacon.
• Pinot Noir – A light, fruity red that complements the cranberry and sausage flavors beautifully.
• Crisp Sauvignon Blanc – If you prefer white, the acidity balances the creamy and smoky flavors.