These Puff Pastry Pigs in a Blanket are a gourmet version of your classic 'pigs in a blanket' recipe. Instead of crescent dough and mini hot dogs they're made with puff pastry and breakfast sausages. They will always be one of my all time FAVORITE appetizers to serve at parties or over the holidays!
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? The BEST Pigs In A Blanket!
I remember helping my mother make these pigs n a blanket ALL the time as a little girl. She made them ALL the time!
I had no idea what pigs in a blanket were at the time or that they were traditionally made differently. (Because she ALWAYS used puff pastry!) I just knew they tasted amazing, were fun to roll, and that family was coming over soon!
This recipe is more of an UPSCALE version but it's just as simple as the classic recipe. I wouldn't serve these any other way.
The creamy dijon sauce is 100x better than ketchup so I suggest serving with extra sauce on the side!
Key Ingredient Tips
Use sausage NOT mini hot dogs: I told you these were classy! ??♀️ I have always and will always use breakfast sausages. They are the perfect size and packed with flavor!
Frozen puff pastry: I like Pepperidge Farm's frozen puff pastry dough best but any brand works! Just make sure you thaw it properly.
Wrapping With Puff Pastry
To wrap pigs in a blanket using puff pastry, follow these steps:
- Prepare the Puff Pastry Dough: Thaw the puff pastry according to the package instructions. Then roll it out onto a lightly floured surface into a large rectangle, about ¼ inch thick.
- Cut the Pastry: Use a sharp knife or pizza cutter to cut the puff pastry into strips wide enough to wrap around your sausages or hot dogs. The width should be enough to fully cover the sausage with a slight overlap.
- Cut the Sausages: Cut your sausage links in half.
- Wrap the Sausages: Place a sausage at the end of a pastry strip and roll it up, ensuring the dough overlaps slightly to seal. Repeat with the remaining sausages and pastry strips.
- Seal the Edges: Press the edges of the pastry together firmly to seal them. If needed, use a little water to help the pastry stick together.
- Egg Wash: For a golden-brown finish, I like to brush the wrapped sausages with beaten egg before baking.
- Bake: Arrange the wrapped sausages on a baking sheet lined with parchment paper, leaving space between each one. Bake according to the puff pastry package instructions or until the pastry is puffed and golden brown.
- Serve: Once baked, remove the pigs in a blanket from the oven and let them cool slightly before serving. They can be served warm with your favorite dipping sauces.
- Enjoy: Serve the puff pastry pigs in a blanket as a delicious appetizer, snack, or party food, and enjoy the flaky, buttery pastry wrapped around the savory sausage.
Puff Pastry vs. Crescent Dough
Crescent dough is softer, with a slightly sweet flavor, often used for rolls and pastries. Puff pastry has flaky, crispy layers, ideal for both sweet and savory dishes like tarts and pigs in a blanket. Crescent dough is ready to bake, while puff pastry needs thawing and rolling.nt
The Creamy Dijon Sauce
Now I guess you can just dunk these puff pastry piggies in ketchup...if you must. Or even in my hot white cheese sauce.
But these puff pastry sausage bites are asking for something a bit more...refined?!
BUT if you do NOT like horseradish, I just ask that you try it with these sausage bites.
The sauce doesn't need it but it just adds that unique 'something' that makes people go hmmm... that's different! (In a good way of course!)
You can always make one sauce WITH the horseradish and one without.
Can I Make These Ahead Of Time?
Yes, you can make pigs in a blanket ahead of time. After wrapping the sausages with the dough, you can refrigerate them on a baking sheet until you're ready to bake them.
OR you can freeze them on a baking sheet until solid, then transfer them to a freezer bag or container for longer storage. This way they wont stick together.
Then when ready to bake, simply place them on a baking sheet and bake according to the recipe instructions, adding a few extra minutes to account for the cold dough.
Puff Pastry Pigs In A Blanket With Sausage
Ingredients
Method
- Add all ingredients to make creamy dijon sauce and split sauce in half. (One half will be used to brush the dough!)
- Open defrosted puff pastry sheet and brush the sheet entirely with the sauce. (Make sure you defrost your puff pastry in the fridge or it will be gummy.)
- Line up your sausage links along the bottom of the dough and roll until the sausage is covered. Cut lengthwise to form one log. Then cut log into bite sized pieces. (See photos!)
- Repeat once more with remaining dough. Use an extra dough to roll a few more out. (I was able to get 15 per sheet of puff pastry.) Repeat with other sheet of dough and line your rolls onto a baking sheet SEAM SIDE DOWN! No need to grease your sheet.
- Scramble your egg and brush the tops of each bite with the egg. If you do not have a brush, try dipping a crumpled paper towel in the egg and dabbing the rolls.
- Bake on the middle to upper rack at 400 degrees F for about 20 minutes or until golden brown.
Nutrition
Notes
- You can find breakfast sausage links in the frozen foods aisle. Do not use larger Italian sausage in the casing. It's too thick.
- Pork sausage will be more flavorful and moist than chicken or turkey sausage.
- I highly recommend using pre-cooked sausages. (Most of them are!)
- Thaw puff pastry dough according to the package's instructions so it does not turn gummy which can happen if thawed at room temperature.
Gail
Thanks!
Gail
Alexa, I know it’s not ideal, but do these taste good at room temperature? Thanks.
Aleka Shunk
Yes!!
Gail
Aleka, One more question, if I use frozen pre-cooked pork breakfast sausage, do they cook better if I defrost the sausages first or does it not make a difference. Thanks!
Aleka Shunk
Hi Gail! The breakfast sausages typically thaw very quickly on their own so by the time you are baking them, they are usually good to go. You can always pop them in the microwave for a minute or so to help speed up the process but I haven't noticed a difference. I will pull out my sausages and phyllo at the same time to thaw in the fridge so both are ready to go! 🙂