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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These were great and I loved the dipping sauce. I feel like I could eat it with a spoon!
These were wonderful! Easy, quick and absolutely perfect!! This recipe is a keeper!
These pigs in a blanket are delicious. They are great when you want an appetizer that is a little more substantial. I did not make the mustard sauce as my family loves Mike’s Sweet Creamy Jalapeno Mustard from Michigan and it was perfect for these pigs in the blanket. I also froze a bunch and they turned out perfectly following Jen’s directions.
I made these using regular sized hotdogs and we loved them! So much better than a hot dog bun. And because they were baked, the hot dog stayed nice and hot. This is our new favorite way to splurge with our favorite all American treat!
A hit at this year’s superbowl. The sauce is terrific and it was easy to throw it together.
I wanted to make a bunch of appetizers for New Year’s Eve (we made the beef tenderloin and Potatoes Au Gratin for New Year’s Day) so I picked this and the recipe was easy to follow and it came out perfectly, but the star was the sauce! I have always just paired pigs in a blanket with plain old mustard but this sauce took it to the next level! My husband loved the sauce and still mentions it! He recently asked me to make this again – with the sauce- so I will definitely make it again soon for a date night in!
Delicious, easy to make and taste yummy even when cooked from frozen. The dip is a perfect accompaniment.
These were such a hit at our virtual football party last week… which means I ate half of them. It may take a little practice to get the rolling down, but trust me.. they will taste good anyway! I ended up making a 2nd sauce with a little less dijon in it. I supplemented a little yellow mustard and a touch of ketchup to sub some of that tang. I’m not a huge dijon fan! Otherwise, so easy!
So easy and my kids loved it!
These are so quick and easy to make. They taste much better than the frozen kind. Will definitely make these again!
When I make these I use two ingredients for a dipping sauce. They are yellow mustard and brown sugar to desired sweetness. Also use this on my hams when I bake them. Delicious
These were a perfect appetizer for a large group. Made various dipping sauces but your recipe was new for me and the Family loved it. Best tip was piercing the little smokie…makes total sense. The sauce recipe is so good and so simple and easy. Keeping this sauce recipe for a chicken tender dip!!