Baseball Game Day Pigs Blanket (Print Version)

Mini sausages wrapped in flaky puff pastry with a tangy mustard dip, great for any crowd-pleasing snack.

# Components:

→ 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

# Method:

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

# Expert Advice:

01 -
  • They look fancy enough to impress but come together faster than halftime.
  • The contrast between crispy pastry and savory sausage with tangy dip hits every flavor note at once.
  • You can prep everything while your guests settle in, then bake while you're still chatting.
02 -
  • Patting those sausages dry makes all the difference—wet surfaces steam instead of getting crispy, and you'll notice the difference immediately.
  • Don't skip the egg wash; it's what creates that glossy, appetizing shine and helps the seeds stick if you're using them.
03 -
  • Use a sharp knife or pizza cutter to slice the pastry—a dull blade drags and damages those delicate layers you're trying to keep fluffy.
  • If your sausages are cold from the fridge, let them come close to room temperature before wrapping; cold meat shrinks as it cooks, which can create gaps in your pastry.
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