Good old pigs in a blanket – couldn't be simpler, and they never last long at a party. Just grab yourself a pack of cocktail sausages and a roll of ready-made puff pastry from the store. Mind you, if you're feeling fancy, those little chipolatas work beautifully too.
Heat your oven to 400°F while you cut the pastry into small triangles – about 2 inches at the base should do it. Roll each sausage up in a triangle, starting at the wide end, just like rolling a tiny croissant. Give them a quick brush with beaten egg to make them shine.
Pop them on a baking sheet, not too close together – they need room to puff up. Into the oven they go for about 15-20 minutes, until they're golden brown and the pastry's nice and flaky.
Now, some folks like them plain, but a little bowl of mustard alongside never hurt anybody. They'll stay warm for a good 20 minutes, but trust me – they won't stick around that long.
Makes about 24 pieces, depending on how generous you've been with your pastry cutting.
Tip: If you're making these ahead, you can get them all rolled and ready, then just keep them covered in the fridge until you need them. Just remember to brush with egg right before baking.
Recipe
Pigs in a blanket are a beloved party appetizer that combines the savory goodness of hot dogs or cocktail sausages wrapped in buttery, flaky pastry. This simple yet satisfying dish has been a staple at gatherings for decades, delighting both children and adults with its perfect combination of meat and bread.
For a delightful side, consider serving them alongside crispy air fryer tater tots for an irresistible snack duo that enhances the party experience.
The beauty of this recipe lies in its versatility and ease of preparation. While traditionally made with crescent roll dough, variations can include puff pastry, biscuit dough, or even homemade pastry. The filling can range from classic hot dogs to cocktail smokies, making it adaptable to any occasion or preference.
Ingredients:
- 1 package (8 oz) crescent roll dough
- 8 hot dogs or 24 cocktail smokies
- 1 egg (for egg wash)
- Sesame seeds (optional)
- Mustard and ketchup for serving
Instructions:
Preheat oven to 375°F (190°C). Unroll the crescent dough and separate into triangles. Cut each hot dog into thirds if using regular-sized hot dogs, or leave cocktail smokies whole. Place one piece at the wide end of each triangle and roll toward the pointed end. Place seam-side down on an ungreased baking sheet. Brush with beaten egg and sprinkle with sesame seeds if desired. Bake for 12-15 minutes until golden brown.
For best results, make sure the dough is cold when working with it to maintain its flakiness. Avoid overhandling the dough as this can make it tough. To prevent sogginess, pat the hot dogs dry with paper towels before wrapping. These can be prepared ahead and refrigerated for up to 2 hours before baking, making them perfect for party planning. Leftover pigs in a blanket can be stored in an airtight container and reheated in the oven for 5-7 minutes at 350°F.
Pigs in a blanket have been a party favorite since the 1950s, transforming the humble hot dog into an irresistible finger food. While Americans typically wrap cocktail sausages in croissant or biscuit dough, variations of this dish appear worldwide under different names – the British version features sausages wrapped in bacon, while Czech cooks bundle their wursts in a traditional pastry dough.
This classic appetizer gained popularity during the post-war era when convenience foods became fashionable at suburban gatherings. The beauty of this recipe lies in its simplicity: just two main ingredients create a satisfying bite that appeals to both children and adults.
Conclusion
Pigs in a Blanket
These little sausage rolls never fail to bring smiles around the table. Trust me, I've been making them for forty years and they always vanish first.
You'll need:
- 1 pack of cocktail sausages
- 1 roll of ready-made puff pastry
- 1 beaten egg
- Pinch of salt
Roll out your pastry on a floured surface – not too thin, mind you. Cut it into small rectangles, just big enough to wrap around each sausage once with a bit of overlap.
Take each sausage, wrap it snugly in pastry, and pinch the seam closed. Give them all a good brush with beaten egg – this gives them that lovely golden color when baked.
Pop them on a baking sheet and into a hot oven (400°F) for about 15-20 minutes. You want the pastry puffed up and golden brown. Keep an eye on them after 15 minutes – they can go from perfect to overdone in a flash.
Let them cool just a bit before serving. They're best warm, but honestly, they're good at room temperature too. Makes about 24 pieces, depending on your sausages.