Game Day Pigs in Blanket (Print Version)

Mini sausages wrapped in flaky puff pastry, served with a tangy mustard dip for gatherings.

# What You Need:

→ Pigs in a Blanket

01 - 1 package (14 oz) cocktail sausages or mini hot dogs, about 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

# Directions:

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

# Expert Suggestions:

01 -
  • They disappear faster than foul balls because everyone eats more than they plan to.
  • The mustard dip tastes like something fancy but takes literally two minutes to stir together.
  • You can make them ahead and reheat them, which is secretly the dream for any gathering.
02 -
  • Never skip drying the sausages—moisture on the surface stops the pastry from getting crispy and golden.
  • The egg wash is what transforms these from homemade to looking professionally made, so don't skip it or rush it.
03 -
  • A pizza cutter beats a knife for cutting pastry because it rolls instead of pressing, keeping the dough from getting dense.
  • Keep your egg wash brush damp but not dripping, or you'll end up with soggy spots instead of an even golden coat.
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