Pigs in a Blanket
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Made with cocktail sausages and puff pastry, these fancy pigs in a blanket are a guaranteed crowd-pleaser.
Think “pigs in a blanket” and you’ll likely picture the classic mini hot dogs wrapped in canned croissant dough—a familiar party favorite found in its traditional form on the Pillsbury website. But let’s give this beloved snack an upgrade, shall we? Taking a page from Alex Guarnaschelli’s Cook with Me: 150 Recipes for the Home Cook, this version swaps the hot dogs for mini cocktail sausages and the croissant dough for store-bought puff pastry. Such a simple switch, but it makes all the difference—and it’s just as easy to make!
Serve them up plain for the kids and purists, or whip up the spicy, tangy honey mustard for extra zing. Either way, these fancy pigs in a blanket are perfect for any gathering, be it a casual game day or an elegant cocktail party. The recipe yields a generous batch of about 80, but it is easily halved for smaller crowds.
Table of Contents
“I made these New Year‘s Eve…Very simple to make, and tasty too! The puff pastry classes up these bites, and the sauce…oh my, please don’t skip the sauce!”
What You’ll Need To Make Pigs in a Blanket
Step-by-Step Instructions
Make the Pigs in a Blanket
To begin, using a paring knife, make a few small cuts into the casing of each cocktail sausage to prevent them from splitting in the oven.
In a small bowl, whisk the eggs yolks with 1 teaspoon of water.
Dust a clean work surface with flour and place one of the sheets of puff pastry on top. Sprinkle the pastry with flour as well.
Using a rolling pin, roll the dough into a 12-inch square, flattening the seams with the rolling pin as you go. Next, using a pizza cutter or sharp knife, trim the edges so that they are straight.
Cut the pastry into a grid, with strips about 1-1/4 inches wide and 2-1/4 inches long. You’ll be making about 8 vertical cuts and 4 horizontal cuts in the pastry (you’ll need about 40 strips of pastry; you may have extra).
Working with one row at a time, starting at the bottom of the “grid,” brush the bottom inch of the strips with the egg mixture. Set a cocktail sausage parallel to the egg mixture at the top end of a pastry strip.
Roll the sausage up into its dough “blanket,” and press the free edge onto the blanket to seal it closed. The dough should overlap slightly on itself.
Place the pig in a blanket, seam-side down, on one of the prepared baking sheets. Then repeat with the remaining strips, setting them on the lined pan about 1-inch apart once rolled. Place the pigs in a blanket in the refrigerator.
Discard any leftover pastry, wipe the work surface clean to remove any egg, and then dust with flour and repeat with the remaining pastry sheet and cocktail sausages. (There is no need to refrigerate the second batch, unless you don’t plan on baking them right away. The pigs in a blanket can be made up to 4 hours ahead of time and refrigerated before baking.)
Brush the pigs in a blanket lightly with the remaining egg mixture.
Next, place the sheet pans in the oven and bake for 25 to 30 minutes, rotating the pans from top to bottom and back to front midway through, until the pastry is golden.
Make the Sauce
In a small bowl, combine the mayonnaise, mustard, honey, Tabasco, and vinegar.
Whisk to combine.
Transfer the pigs in a blanket to a serving platter and serve warm with the sauce.
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Made with cocktail sausages and puff pastry, these fancy pigs in a blanket are a guaranteed crowd-pleaser.
Ingredients
For the Pigs in a Blanket
- 2 (14 oz) packages cocktail sausages (I use Hillshire Farm Lit'l Smokies)
- 2 large egg yolks
- 1 (1-pound) box frozen puff pastry, thawed (I use Pepperidge Farm; see note)
- All-purpose flour, for rolling the pastry
For the Honey Mustard Sauce
- ¼ cup mayonnaise, best quality such as Hellmann's or Duke's
- 2 tablespoons grainy Dijon mustard
- 1 tablespoon honey
- 2 teaspoons Tabasco sauce
- 2 teaspoons red wine vinegar
Instructions
- Preheat the oven to 375°F and set two oven racks in the centermost positions. Line two baking sheets with parchment paper.
- Using a paring knife, make a few small cuts into the casing of each cocktail sausage to prevent them from splitting in the oven.
- In a small bowl, whisk the eggs yolks with 1 teaspoon of water.
- Dust a clean work surface with flour and place one of the sheets of puff pastry on top. Sprinkle the pastry with flour as well. Using a rolling pin, roll the dough into a 12-inch square, flattening the seams with the rolling pin as you go. Using a pizza cutter or sharp knife, trim the edges so that they are straight. Cut the pastry into a grid, with strips about 1¼ inches wide and 2¼ inches long. You’ll be making about 8 vertical cuts and 4 horizontal cuts in the pastry (see the picture above for a visual reference; you'll need at least 40 strips and you may have extra).
- Working with one row at a time, starting at the bottom of the "grid," brush the bottom inch of the strips with the egg mixture. Set a cocktail sausage parallel to the egg mixture at the top end of the first pastry strip. Roll the sausage up into its dough "blanket," and press the free edge onto the blanket to seal it closed. The dough should overlap slightly on itself. Place the pig in a blanket, seam-side down, on one of the prepared baking sheets. Repeat with the remaining strips, setting them on the lined pan about 1-inch apart once rolled. Place the pigs in a blanket in the refrigerator. Discard any leftover pastry, wipe the work surface clean to remove any egg, and then dust with flour and repeat with the remaining pastry sheet and cocktail sausages. (There is no need to refrigerate the second batch, unless you don't plan on baking them right away. The pigs in a blanket can be made up to 4 hours ahead of time, covered with plastic wrap, and refrigerated before baking.)
- Brush the pigs in a blanket lightly with the remaining egg mixture, and then place the sheet pans in the oven and bake for 25 to 30 minutes, rotating the pans from top to bottom and back to front midway through, until the pastry is golden.
- Meanwhile, make the sauce: In a small bowl, whisk together the mayonnaise, mustard, honey, Tabasco, and vinegar.
- Transfer the pigs in a blanket to a serving platter and serve warm with the sauce.
- Note: Puff pastry dough is easiest to work with when cold, so work in batches, making the first batch (from one sheet of dough) before taking the second sheet of dough out of the refrigerator.
- Make-Ahead/Freezer-Friendly Instructions: The pigs in a blanket can be assembled up to 4 hours ahead of time, covered with plastic wrap, and refrigerated before baking. They can also be frozen until firm, then stored in freezer bags up to one month ahead. They can be put in the oven directly from the freezer; they may just take an additional minute or 2 in the oven.
Nutrition Information
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- Per serving (40 servings)
- Serving size: 2 pieces
- Calories: 134
- Fat: 11 g
- Saturated fat: 3 g
- Carbohydrates: 6 g
- Sugar: 1 g
- Fiber: 0 g
- Protein: 4 g
- Sodium: 194 mg
- Cholesterol: 24 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Delicious appetizer. Love the pastry and the mustard sauce is a must have condiment!!
I made these for my teens who recently discovered a local place that makes pretzels hot dogs and serves them with different sauces. Both kids really liked these! The sauce is great and all of the ingredients were things we had on hand. I am a little clumsy with the pastry dough, so they did not look quite as cute as these, but they tasted good! Would definitely make again – good for sleepovers, after hockey practice, etc. Easy and quick appetizer to put together!
I love ALL of Jen’s recipes, so I’m sad to say that this wasn’t one of my favorites. My husband liked them, but I think I would prefer to use Pillsbury crescent rolls in place of the puff pastry. Just a taste preference! Also, to me, the taste of vinegar was strong in the sauce, so I would add “to taste” next time, instead of the full amount. Again, just my personal preference! Others seem to love them as they are!
What a wonderful treat! I am 66 years old and made pigs in a blanket using biscuit dough as a child with my Mum. Then I made them with my own children. My oldest son is a CIA graduate and executive chef who says “No party is complete without Pigs in a Blanket.” Due to Covid I haven’t been able to make your recipe for him using the puff pastry but I know he would agree with me, these are da bomb!
Getting ready for the Superbowl… and while we can’t celebrate with friends this year… it’s still a great excuse to make cute appetizers and throw a little party for ourselves! Why not? I plan to make these pigs in a blanket, which I make every time I have people over (even though no one will be visiting this year), and I can’t tell you how fast these disappear. I love seeing a quick snapshot of the ingredients in the photos that are posted, which I usually screen-shot and take to the store with me. It makes making these both easy and fun. And don’t skimp on the mustard dip! Love.
Best appetizer ever! Everyone from kids to grownups loved this. Best part: make ahead and put in freezer, on game day just bake. So easy and delicious! Thank you Jenn – love your site and your recipes.
These pigs-in-a-blanket were so much fun to make and eat! The recipe is perfect just as written. I love having them in my freezer to pop in the oven for a great snack or appetizer. When this crazy virus is over I will pop them in the oven to serve with cocktails to friends we will finally get to visit with!
WOW! An absolute crowd pleaser. Even picky eaters will love this one. The sauce is tangy and delicious and the dogs cook up nicely. I’ve even used crescent rolls and they turn out well. The sauce makes this recipe! Make this for the Super Bowl or next gathering, your guests will thank you!
Sorry maybe a silly question, but if you want to freeze to make ahead of time, do you freeze uncooked, or cook and then freeze and just reheat? Thank you!
Hi Raha, Not a silly question! I’d freeze them assembled but unbaked. Hope that helps and that you enjoy. 🙂
My family loves these as an app! The mustard is a fave with my husband but just a little less. He doesn’t like too much sweetness. I used puff dough and crescent (store bought) and each turned out really good. I wish I could have it as a fast snack when I’m working but fresh is best and my break isn’t long enough.
These are fantastic! They are the perfect snack for the Super Bowl! I made them just as written and would not change a thing. I will say depending on the number of people, you may want to double it, because they do go fast. Great recipe!!!!