Pigs in a Blanket – guaranteed to be the first appetizer gone at any party! Flavor packed sausage surrounded by buttery golden brown puff pastry, serve with spicy brown mustard.
Pigs in a Blanket
Your choice of sausage, I used hot links and smoked sausage wrapped in puff pastry. I sprinkled the hot links with poppy seeds and the smoked sausage with everything bagel seasoning. I think this a great way to let guests know which ones are spicy!
How to Make Pigs in a Blanket
- Start with a slightly thawed sheet of puff pastry on a surface lightly dusted with flour.
- Cut puff pastry square into 6 sections.
- Use a rolling pin to lightly roll out each puff pastry section until it is large enough to fit the sausage. Then brush a thin layer of honey mustard inside before placing sausage.
- Brush edge with egg wash to seal puff pastry and roll sausage up into puff pastry.
- Brush top with egg wash and sprinkle with poppy seeds or seasoning.
- Cut each pastry wrapped sausage into thirds on an angle as shown.
- Freeze for 30 minutes before baking to help puff pastry bake evenly.
- Bake as directed.
How to Make Pigs in a Blanket Ahead
Make pigs in a blanket according to recipe up until the baking step. Then, flash freeze about an inch apart on a parchment lined baking sheet so that each one is frozen individually. Once they are all frozen, you can transfer to a freezer safe storage bag or container. Let thaw before baking.
- Use your choice of sausage as long as it is precooked. I used hot links for those who want spicy and smoked sausage for those who did not. You can also use turkey or chicken sausages as long as they are precooked as well.
- Cheddar sausages are tasty, but the cheese can get messy while baking.
- Try a variety of toppings: poppy seeds, everything bagel seasoning, sea salt or even garlic salt. My personal favorite are the poppy seeds because I love the texture.
- Make ahead to save time. You can freeze a day ahead before baking or freeze and store for longer periods.
I make and test a lot of recipes for the blog. This is one that my entire family gets excited about. There is a lot of hovering happening when you are making pigs in a blanket, and the same thing happens at parties or holidays! These are always the first to go at any event! Not only are they delicious, but they are super easy to make and even make ahead.
Flavor packed sausage surrounded by buttery golden brown puff pastry, serve with spicy brown mustard.
- 1 box puff pastry sheets 2 sheets
- flour for dusting
- 12 fully cooked sausages hot links, smoked sausage, smoked brats, etc
- honey mustard for brushing
- 1 egg lightly beaten
- poppy seeds optional, for sprinkling
- everything bagel seasoning optional, for sprinkling
Preheat oven to 400 degrees and line baking sheet with parchment paper. Start with a slightly thawed sheet of puff pastry on a surface lightly dusted with flour. Directions for thawing puff pastry are on the packaging.
Cut puff pastry square into 6 squares. Use a rolling pin to lightly roll out each puff pastry section until it is large enough to fit the sausage. Then, brush a thin square of honey mustard on lower half of puff pastry before placing sausage. Brush top edge with egg wash to seal puff pastry and roll sausage up into puff pastry, pinching edge lightly to seal.
Brush top with egg wash and sprinkle with poppy seeds or everything bagel seasoning. Cut each pastry wrapped sausage into thirds on an angle. Place seem side down on parchment paper about 1 inch apart. Freeze on baking sheet for 30 minutes before baking.
Remove from freezer and bake for 25 minutes, or until puff pastry is golden brown. Serve with choice of mustard.
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