Name: Pigs in a Blanket
Prep time: 25 min
Total time: 110 min
Ingredients: All-purpose flour, for surface; 2 sheets puff pastry (about 1 pound), preferably all-butter; Honey Dijon mustard; 18 fully cooked sausages (each about 5 inches long), such as frankfurters, Andouille, or chicken sausages; 1 large egg, beaten; Poppy seeds, for sprinkling (optional); Flaky sea salt, such as Maldon, for sprinkling (optional); Mustards, such as brown or whole-grain, for serving (optional)

Pigs in a Blanket

3.3

(394)

9 Reviews

They're everyone's favorite party appetizer.

Martha Stewart

Updated on January 10, 2024

Prep Time:

25 mins

Total Time:

1 hr 50 mins

Yield:

Pigs in a blanket are a crowd-pleasing appetizer for all kinds of parties, from a Super Bowl gathering to a game night or a '50s-themed cocktail party. And this classic finger food is easy to put together. You can use any fully cooked sausage, such as frankfurters, andouille, or chicken sausages, for our recipe. We use frozen puff pastry, which makes a more refined and delicious party snack than crescent roll dough. And, our secret to making this classic finger food extra irresistible? Brush the puff pastry with honey mustard before baking. Serve with more honey mustard, or whole-grain mustard for a grown-up kick.

How to Take Your Pigs in a Blanket to the Next Level

These retro appetizers are delicious as is, but if you want to up your pigs in blankets game, try these toppings and dip ideas.

Toppings

For a shiny glazed top, brush the pigs in blankets with a beaten egg before baking, and feel free to sprinkle a little something on top; poppy seeds, caraway seeds, or Everything Bagel Seasoning would all be great additions.

Dips

For dips, easy and hard to beat are a good grainy mustard or a zippy honey-mustard. If you want something homemade, try our creamy mustard sauce that has a little kick from horseradish.

Make Ahead

These pigs in a blanket can be frozen for up to a month prior to baking. Freeze until firm following the recipe. Then instead of baking them, transfer the frozen pigs to freezer bags and store in the freezer.

Ingredients

All-purpose flour, for surface
2 sheets puff pastry (about 1 pound), preferably all-butter
Honey Dijon mustard
18 fully cooked sausages (each about 5 inches long), such as frankfurters, Andouille, or chicken sausages
1 large egg, beaten
Poppy seeds, for sprinkling (optional)
Flaky sea salt, such as Maldon, for sprinkling (optional)
Mustards, such as brown or whole-grain, for serving (optional)

Directions

Roll out pastry and cut into squares:

On a lightly floured work surface, roll each pastry sheet out into a 12-inch square, then cut into 4-inch squares.
Brush with mustard, roll around sausages, and cut:

Lightly brush lower half of each square with mustard, center a sausage on mustard-coated edge, and brush top inch with egg. Roll sausages in pastry, pressing seams to tightly seal. Brush tops with egg, then sprinkle with poppy seeds or flaky salt. Cut each at an angle into thirds.
Freeze:

Freeze pigs in a blanket, uncovered, on a parchment-lined baking sheet until firm.
Preheat oven and bake:

Preheat oven to 400°F. Place frozen pigs in blankets 1 inch apart on parchment-lined baking sheets. Bake until pastry is puffed and golden brown, about 25 minutes. Serve warm with mustards.