Pigs in a Blanket
Cocktail sausages wrapped in flaky puff pastry with everything bagel seasoning. An elevated party classic.
- 1 packagepuff pastry(thawed)
- 32 piecescocktail sausages
- 2 tbspDijon mustard
- 1 largeegg(beaten for egg wash)
- 2 tbspeverything bagel seasoning
- for servinghoney mustard
Wrap sausages and freeze unbaked on sheet pan. Transfer frozen pigs to freezer bags. Bake directly from frozen, adding 3-5 minutes to cooking time.
- 1Preheat oven to 400°F (200°C). Line baking sheets with parchment.
- 2Roll puff pastry to 1/8 inch thick. Spread thinly with Dijon mustard.
- 3Cut pastry into strips about 1 inch wide and 3 inches long.
- 4Wrap each sausage in a pastry strip, overlapping slightly.
- 5Arrange seam-side down on prepared baking sheets.
- 6Brush with egg wash and sprinkle with everything seasoning.
- 7Bake for 15-18 minutes until golden and puffed.
- 8Serve warm with honey mustard for dipping.
The name "pigs in a blanket" describes two quite different dishes depending on the country. In the United Kingdom, it refers to small sausages wrapped in bacon, a traditional fixture of Christmas dinner. In the United States, it describes cocktail sausages or hot dogs wrapped in dough — a distinction that sparked lively transatlantic debate in food circles. The American version is documented as far back as a 1940 U.S. Army cookbook listing "Pork Sausage Links (Pigs) in Blankets." It entered mainstream American home cooking through Betty Crocker's 1957 cookbook, where the combination of canned Vienna sausages and biscuit mix made it a convenient and crowd-pleasing party snack. The concept of wrapping meat in dough or pastry has deeper European roots — the German Würstchen im Schlafrock (sausage in a dressing gown) follows the same principle.