Recipe: The Easiest Pigs in a Blanket
Do you remember the absolute joy you’d feel when your mom would pop open a can of biscuit dough and a package of bite-sized sausages — meaning pigs and a blanket were on the horizon? Our version embraces that exuberance, but we’re upgrading the whole thing.
Thanks to our smart technique, you don’t have to individually wrap 50 tiny sausages to create the perfect bite of flaky, buttery pastry and smoky sausage (but more on that later). These are the easiest pigs in a blanket, and you’re going to be making them all summer long.
Full-Size Sausages Cut the Prep Time in Half
Here’s why these pigs in a blanket are so ingenious: Instead of meticulously wrapping a bunch of tiny hot dogs in canned biscuit dough, you wrap just a few sausages in puff pastry, bake them, and then slice them into bite-sized pieces.
Needless to say, the prep work for these pigs in a blanket is minimal. Buy your favorite puffy pastry — I love the one from Trader Joe’s — and 18 links of your favorite cooked sausage. Aidells sausages, which feature unexpected flavor combinations, are nice if you’re looking to really change things up, but I love keeping it simple with a smoky sausage like andouille.
Say Hello to Sausage in a Snuggie
You’ll begin by unwrapping the puff pastry, brushing it with mustard, cutting it into squares, and then tucking the sausages into their butter blankets of puff pastry. This is why we are dubbing these Sausage in a Snuggie — wrapping the whole sausage in puff pastry cuts down on prep work while also keeping the sausages from drying out in the hot oven.
Bake until the pastry is crisp and flaky, and then slice just before serving. (A serrated knife helps keep the crisp puff pastry intact.) Whatever you do, don’t skimp on mustard and ketchup for serving.
The Easiest Pigs in a Blanket
Makes18 full-sized pigs in a blanketServes10
- 1 tablespoon
All-purpose flour, for rolling (about 1/4 cup)
- 2 sheets
frozen puff pastry (from a 16- to 17.3-ounce package), thawed according to package directions, divided
fully cooked sausage links
- 1/4 cup
Optional toppings: Flaky salt, everything bagel seasoning
Ketchup and mustard, for serving
Arrange a rack in the middle of the oven and heat to 400°F. Line a baking sheet with parchment paper. Place the egg and water in a small bowl and whisk to combine to make the egg wash.
Lightly flour a cutting board. Unfold 1 sheet of the puff pastry on the cutting board and gently roll it into a 12-inch square. Using a pizza wheel or sharp knife, cut the puff pastry into 9 (4-inch) squares. Brush half of each square with mustard and the other half with the egg wash.
Place a sausage in the middle of each square. Fold the mustard side up over the sausage, then continue to roll toward the egg-wash side until the sausage is completely rolled up in pastry. Place on the baking sheet seam-side down. Repeat assembling the remaining pigs in a blanket. Reserve the remaining egg wash.
Freeze for 10 minutes. Brush the pigs in a blanket with a thin layer of egg wash. Sprinkle with flaky salt or everything bagel seasoning if desired.
Bake until deeply golden-brown, 25 to 30 minutes. Let cool for 5 minutes before cutting crosswise into 1-inch pieces if desired and serving with mustard and ketchup.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.