Pigs in a Blanket

When hosting a party it is important to prep as much as possible. Prepping allows you to be an easy breezy host. We found this Pigs in a Blanket recipe on Martha Stewart and it is a huge hit!! Every time we make this recipe at least 5 people from the party ask for details! Rather than use fatty smoked sausages I like to find either a smoked turkey or chicken sausage for a less greasy pig. What makes this recipe even better is you can freeze the pigs in a blanket a week ahead of time!

Pigs in a Blanket


  • Flour for dusting
  • 2 sheets puff pastry
  • Honey Dijon mustard
  • 18 fully cooked sausages either smoked turkey or andouille chicken
  • 1 large egg beaten
  • Poppy seeds for sprinkling
  • Sea salt for sprinkling
  • Mustard or Ketchup for serving


On a lightly floured work surface, roll each pastry sheet out into a 12-inch square, then cut into 4-inch squares. Lightly brush lower half of each square with mustard, center a sausage on mustard-coated edge, and brush top inch with egg. Roll sausages in pastry, pressing seams to tightly seal. Brush tops with egg, then sprinkle with poppy seeds or flaky salt. Cut each at an angle into thirds. Freeze pigs in blankets, uncovered, on a parchment-lined baking sheet until firm.

Preheat oven to 400 degrees. Place frozen pigs in blankets 1 inch apart on parchment-lined baking sheets. Bake until pastry is puffed and golden brown, about 25 minutes. Serve warm with mustards.

*Recipe from Martha Stewart Living 

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