The snack tray usually empties fastest when there is something crisp, salty and easy to pick up. These pigs in a blanket wrap fully cooked cocktail sausages in puff pastry and bake until the pastry is deep golden and flaky. A little egg wash gives the tops color; mustard on the side keeps each bite bright. They are small enough for a party plate but satisfying enough to disappear before the main meal. The useful trick is to keep the wrapper thin: it should frame the sausage, not turn into a bulky bread roll.
Cold pastry and a hot oven make the biggest difference. Cut even strips, wrap each sausage snugly, and bake with space between the pieces so the pastry can puff and brown.
I prefer puff pastry to crescent dough for this version because its thin layers give a delicate crunch around the sausage. Check the package before you begin: the sausages should say fully cooked. If you have a raw sausage product, follow its own cooking directions rather than assuming this brief bake is enough.
Serving suggestions
Let the pastries cool for a few minutes so the flaky shell settles and nobody meets a too-hot sausage on the first bite. Put them on a platter with mustard, and offer a small bowl of ketchup if your guests prefer it. A crisp vegetable tray or a simple salad balances a spread that already has plenty of rich pastry.
- For a gathering: Plan on two pieces per person when there are other snacks. If this is the main appetizer, make another batch rather than crowding one baking sheet.
- For dipping: Keep mustard in a separate ramekin so the pastry stays crisp; a narrow dish helps with tidy dipping.
- For leftovers: Refrigerate promptly and reheat on a sheet pan until hot throughout. The oven restores more of the pastry texture than a covered microwave.
Serve them warm with dip on the side, and leave a little breathing room on the platter so the pastry stays crisp.
Variations
The basic wrap is flexible, but keep the size of the sausage and pastry strip in proportion. A thick sleeve of dough can stay pale in the center while the outside browns. I would rather use a neat single wrap, with a small overlap underneath, than add extra pastry for a bigger-looking bite. The visible sausage ends also tell guests what they are picking up.
- Change the finish: Brush with egg wash as written or use a little milk for a softer, less glossy top.
- Add a savory accent: Spread a very thin swipe of mustard under the pastry before rolling, then still serve extra on the side.
- Make ahead: Assemble the unbaked pastries and refrigerate covered for a few hours. Brush with egg just before they go into the oven.
Keep the sausage fully cooked, the pastry cold and the wrap thin; small finishing changes can then suit your table.
Health benefits
This is a party snack built from pastry and processed sausage, so the practical nutrition story is portion size rather than a broad health promise. Sausages vary substantially in sodium and saturated fat by brand, and puff pastry adds more fat. Reading the packages will tell you more about your exact batch than a generic nutrition estimate can.
- Know the serving: The card counts two pieces as one serving, with mustard included. A plate of four is a larger portion.
- Check dietary needs: Puff pastry usually contains wheat and may contain butter; sausages can include other allergens. Use the actual package labels.
- Round out the spread: Add vegetables, fruit or another less-rich option so guests can build a varied plate.
Enjoy the flaky snack for what it is, and let portion size and the rest of the spread provide balance.
These little wraps work because the method is as dependable as the ingredients are familiar. Keep the pastry chilled, cut it evenly, set each seam underneath and give the pieces space to expand. Watch for a rich golden color rather than pulling the tray at the first hint of browning; the layers should look distinct and crisp. I would put the mustard out while they bake, then bring the warm tray straight to the table.
Pigs in a Blanket Recipe
Ingredients
- 1 sheet frozen puff pastry about 8.5 oz, thawed but cold
- 24 fully cooked cocktail sausages about 10 to 12 oz; check package label
- 1 large egg beaten with 1 teaspoon water
- 2 tablespoons yellow mustard for serving
Equipment
- Baking sheet
- Parchment paper
- Pastry brush
Instructions
- Heat oven to 400°F. Line a large baking sheet with parchment. Unfold the cold puff pastry and gently roll it to roughly a 10-by-12-inch rectangle if needed.
- Cut the pastry into 24 even rectangles, about 1 2/3 by 3 inches. Keep the strips cold; refrigerate briefly if they soften.
- Place one fully cooked cocktail sausage at the end of each rectangle and roll just until the pastry overlaps. Set seam-side down on the sheet with space between pieces.
- Brush the pastry lightly with egg wash. Bake 20 to 24 minutes until puffed, deep golden and hot throughout, rotating the pan once if browning unevenly.
- Cool a few minutes, then serve warm with mustard on the side.
Nutrition
Notes
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Let us know how it turned out!Emily Parker is DISHORA’s recipe-writing persona, bringing a warm, practical voice to everyday cooking. Her focus is simple ingredients, comforting flavors and clear steps that make a dish feel approachable. From cozy dinners to something sweet, Emily’s recipes invite readers to try something delicious and make it their own.