Pigs in a Blanket…it’s a classic appetizer that everyone loves! These delicious and easy-to-make treats consist of mini sausages wrapped in flaky and buttery puff pastry. The combination of savory sausage and crispy pastry is the perfect snack for any occasion. Whether you're hosting a party or just looking for a quick and satisfying snack, Pigs in a Blanket are sure to satisfy. The recipe is simple and requires only a few ingredients, making it a great option for beginner cooks. You can also customize the recipe by trying different types of sausage or adding your own seasonings. So, get ready to impress your friends and family with these irresistible and mouth-watering Pigs in a Blanket!
It’s said that the first recipe for “Pigs in a Blanket” appeared in a children’s cookbook from the 1950s. It consists of small pork sausages (the ‘pigs’) wrapped in pastry (the ‘blanket’). It’s then baked until crispy.
Around the world, they go by many different names: worstenbroodje (from the Netherands), salchitaco (in Mexico), viineripirukas (Estonia), and in Hong Kong, they’re known as cheung jai baau.
You can use refrigerated crescent roll dough, pretzel dough, or even pizza dough for Pigs in a Blanket. As long as the dough can be rolled into strips.
Use mini hot dogs for a mini version, but make sure that you roll out the puff pastry thinner. If you use larger hot dogs or frankfurters, make sure to precook and cool them before wrapping them with the puff pastry.
For added crunch, sprinkle the pastries with a sprinkle of kosher salt after brushing it with egg. You can also use everything bagel seasoning, poppy seeds, black or white sesame seeds, granulated onion, or even shredded Parmesan.
These Pigs In a Blanket can be stored in the fridge in an airtight container. Reheat in the oven until crispy. You can also use the microwave, but it might not be as crispy.
Yes, you can! Place the pastries in the Airfryer basket, and bake at 325°F for 8-10 minutes.
Serve the pastries on a platter with carrot or celery sticks, fresh grapes, and other sliced fruits.
Roll out the puff pastry sheet and use a pizza cutter to slice it into rectangles.
Spread the pastry with egg yolk.
Place the sausage on the opposite end (the end without egg yolk), and roll the pastry around it.
Transfer them onto the baking pan and spread with egg yolk. Bake at 190°C (375°F) for 30 minutes.
In the bowl mix together mayonnaise, Dijon mustard, honey, sauce, and red wine vinegar.