Game Day Pigs in Blanket (Printable Version)

Mini sausages in flaky puff pastry served warm with a tangy mustard dip for easy entertaining.

# What You Need:

→ Pigs in a Blanket

01 - 1 package (14 oz) cocktail sausages or mini hot dogs, approximately 32 pieces
02 - 1 sheet puff pastry (10 x 10 inches), thawed
03 - 1 large egg
04 - 1 tablespoon water
05 - 1 tablespoon sesame seeds or poppy seeds, optional

→ Mustard Dip

06 - 1/4 cup Dijon mustard
07 - 2 tablespoons honey
08 - 1 tablespoon mayonnaise
09 - 1 teaspoon apple cider vinegar
10 - Pinch of cayenne pepper, optional

# How To Make:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper. Unfold the puff pastry on a lightly floured surface and cut into 32 equal strips approximately 1/2 inch wide.
02 - Pat the sausages dry with paper towels. Wrap each sausage with a strip of puff pastry, pressing the seam firmly to seal.
03 - Place wrapped sausages seam-side down on the prepared baking sheet. In a small bowl, whisk the egg with water. Brush each pastry-wrapped sausage with the egg wash and sprinkle with sesame or poppy seeds if desired.
04 - Bake for 13 to 15 minutes until puffed and golden brown.
05 - While baking, whisk together Dijon mustard, honey, mayonnaise, apple cider vinegar, and cayenne pepper in a small bowl until smooth.
06 - Remove from oven and serve the pigs in a blanket warm with the mustard dip on the side.

# Expert Tips:

01 -
  • They disappear faster than you can bake them, which honestly feels like a superpower in the kitchen.
  • The mustard dip is tart and slightly sweet in a way that makes people ask for the recipe before they've even finished their second one.
  • Puff pastry does most of the work—all you're doing is wrapping and brushing.
02 -
  • Don't skip drying the sausages—moisture is the enemy of crispy pastry and you're going to notice the difference immediately.
  • The egg wash is not optional if you want that shiny, professional look; it changes the entire visual appeal in ways that matter more than you'd think.
03 -
  • A pizza cutter makes cutting those pastry strips so much easier and faster than wrestling with a knife.
  • Keep a damp paper towel nearby while wrapping so your hands don't get sticky and the pastry doesn't tear; it's a small thing that changes everything.
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