Pigs in a Blanket Puff Pastry

Pigs in a blanket have been my tried and true party appetizer any time I need a crowd pleaser Everyone loves the combo of savory sausage and buttery flaky pastry especially when served right from the oven with tangy mustard

My first attempt at these was for a football game potluck and now every time there is a big game someone asks if I am bringing these along

Ingredients

• Puff pastry sheets: guarantee crisp flaky layers quality really shines so look for all butter puff pastry if possible
• Flour for dusting: helps keep everything from sticking while rolling
• Fully cooked sausages: hot links smoked bratwurst or any cured sausage works so pick your favorite make sure they are fully cooked for best results
• Honey mustard or Dijon mustard: adds tangy flavor and helps pastry brown up nicely choose a good quality prepared mustard
• Egg: beaten with a splash of water gives that golden brown glossy finish use a fresh egg
• Poppy seeds or everything bagel seasoning: for a touch of crunch and extra flavor optional but adds visual and tasty contrast

Step-by-Step Instructions

Thaw and Prep the Pastry:

Let puff pastry thaw until just pliable usually about 30 to 40 minutes on the counter follow package instructions for best results then dust work surface with a little flour to stop sticking

Shape and Fill the Pastry:

Cut each pastry sheet into squares for a total of twelve smaller pieces then use a rolling pin to gently stretch each square so that it will wrap completely around your sausage the trick is gentle pressure so the dough stays flaky

Add Mustard and Sausage:

Spread a thin layer of honey mustard or Dijon over one side of each square place your sausage on the mustard brushed side which helps the flavor seep into every bite

Roll Up Tightly:

Brush the top pastry edge with egg wash for stickiness then gently roll sausage and pastry together end to end pinch the edge closed with your fingers so nothing leaks out

Top and Slice:

Brush each wrapped sausage with more egg wash sprinkle with poppy seeds or seasoning for crunch then slice each one into three smaller pieces and place seam side down on a parchment lined baking sheet with enough room that they do not touch

Freeze for Best Results:

Pop your tray in the freezer for thirty minutes this helps the pastry puff properly and keeps them from losing their shape as they bake

Bake to Golden Perfection:

Heat oven to four hundred degrees and bake for about twenty five minutes until the pastry is deep golden brown I always rotate my pan halfway for even color

Serve Warm:

Let them cool for a couple of minutes then pile onto a platter serve warm with your favorite spicy or sweet mustard

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When I first tried everything bagel seasoning on top it was a hit with my family now it is our favorite twist to add a punch of flavor and crunch plus the kids love helping sprinkle the seeds before baking

Storage Tips

Keep leftovers in an airtight container in the fridge where they are good for up to three days You can also freeze the baked or unbaked pigs in a blanket for up to two months To reheat bake at three hundred fifty degrees until hot and crisp again no need to thaw first for unbaked ones

Ingredient Substitutions

You can use cocktail sausages mini hot dogs or even veggie sausages as long as they are cooked and not too juicy Any favorite mustard will work inside or on the side and if you do not have puff pastry crescent roll dough is another classic shortcut

Serving Suggestions

Perfect for game days holiday parties brunch or as an after school snack I like to offer a few different mustards and maybe even a dollop of barbecue sauce on the side A big platter disappears fast especially when warm from the oven

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Cultural or Historical Context

Pigs in a blanket have classic American roots but the idea of wrapping sausages in dough goes way back in Europe too They have been beloved for decades as a party staple and every family seems to have a version I have fond memories of making these for holiday gatherings with my mom

Frequently Asked Questions About the Recipe

→ Can I use different types of sausage?

Yes, feel free to use hot links, smoked sausage, or bratwurst. Choose fully cooked sausage for the best texture and flavor.

→ How do I prevent the pastry from getting soggy?

Make sure the pastry is not overfilled and seal the edges well with egg wash to keep the pastry crisp and flaky.

→ Why do I need to freeze before baking?

Freezing helps the pastry hold its shape and creates a flakier texture when baked.

→ What dipping sauces work best?

Spicy brown mustard, honey mustard, or dijon are classic choices that complement the savory filling.

→ Can I prepare this dish ahead of time?

Yes, assemble and freeze the pastry-wrapped sausages in advance. Bake straight from the freezer when ready to serve.

→ Is egg wash necessary?

Egg wash helps seal the pastry and gives a shiny, golden crust. It's recommended but can be skipped if needed.