Game Day Pigs Blanket (Printable Version)

Mini sausages wrapped in puff pastry paired with a tangy mustard dip, great for game day snacks.

# What You'll Need:

→ Pigs in a Blanket

01 - 1 package (14 oz) cocktail sausages or mini hot dogs, approximately 32 pieces
02 - 1 sheet puff pastry (10 x 10 inches), thawed
03 - 1 large egg
04 - 1 tablespoon water
05 - 1 tablespoon sesame seeds or poppy seeds, optional

→ Mustard Dip

06 - 1/4 cup Dijon mustard
07 - 2 tablespoons honey
08 - 1 tablespoon mayonnaise
09 - 1 teaspoon apple cider vinegar
10 - Pinch of cayenne pepper, optional

# How to Make It:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Unfold the thawed puff pastry on a lightly floured surface and cut into 32 equal strips, each approximately 1/2 inch wide.
03 - Pat the sausages dry with paper towels. Wrap each sausage with a strip of puff pastry, pressing the seam firmly to seal.
04 - Place all wrapped sausages seam-side down on the prepared baking sheet in a single layer.
05 - Whisk the egg with water in a small bowl. Brush each pastry-wrapped sausage with the egg wash. Sprinkle with sesame or poppy seeds if desired.
06 - Bake for 13 to 15 minutes until the pastry is puffed and golden brown.
07 - While the sausages bake, whisk together Dijon mustard, honey, mayonnaise, apple cider vinegar, and cayenne pepper in a small bowl until smooth and well combined.
08 - Remove from oven and serve the pigs in a blanket warm alongside the mustard dip.

# Expert Tips:

01 -
  • They take barely thirty minutes from start to finish, which means you can make them while guests are still arriving.
  • The contrast between crispy pastry and juicy sausage with a tangy-sweet mustard dip tastes restaurant-quality but feels completely approachable.
02 -
  • Wet sausages will steam the pastry instead of letting it crisp—pat them dry and you'll notice the difference immediately.
  • Don't skip the egg wash; it's what gives these that restaurant-quality shine and helps the pastry puff evenly.
03 -
  • If your puff pastry tears while you're working, just pinch it back together—small imperfections disappear once everything bakes and puffs.
  • Set a timer for 12 minutes and check then instead of waiting the full 15; every oven runs differently, and you want to catch them at peak golden-brown before they darken too much.
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