North American Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Pigs in a Blanket
Cocktail sausages wrapped in flaky pastry and baked golden — a party classic kids adore.
Contains common allergens
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Good to know
- Crispy
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: crispy recipes30-minute meals
Instructions
6 steps- 1
Preheat: Heat the oven to 200°C (400°F) and line a tray.
- 2
Cut the Pastry: Slice the pastry into thin triangles or strips.
- 3
Wrap: Roll each sausage up in a strip of pastry, leaving the ends peeking out.
- 4
Egg Wash: Place seam-side down, brush with beaten egg, and sprinkle with seeds if using.
- 5
Bake: Bake for 15-18 minutes until the pastry is puffed and golden.
- 6
Serve: Serve warm with ketchup and mustard for dipping.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
70/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving1375
Calories
78 g
Protein
9 g
Carbs
114 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
The phrase pigs in a blanket appears in American cookbooks as far back as the 1950s, but the concept of wrapping small sausages in pastry has European antecedents, particularly in British and Central European traditions. In the United States, the format became a party staple when crescent roll dough in refrigerated cans became available in the early 1960s, making the recipe truly accessible without any pastry skill. The dish became a fixture of potlucks, Super Bowl spreads, and holiday appetizer tables across the country.
Listahan note
This version uses either puff pastry or crescent roll dough, both of which produce a buttery, layered exterior that contrasts with the savory sausage inside and can be assembled in under 10 minutes before baking.
Technique cues
- Egg wash is what gives the pastry its glossy, deep-golden color; pastry baked without egg wash comes out pale and dull even when fully cooked.
- Leave the ends of the sausage visible rather than wrapping them completely in dough; the exposed ends crisp and brown separately, adding a textural contrast to the soft interior.
- Bake on a parchment-lined tray rather than greased foil; the parchment absorbs excess butter from the pastry and keeps the bottoms from frying in the pooled fat.
Kitchen flow
- Parallel prep
- Preheat the oven before you start wrapping so the tray goes in immediately after assembly while the pastry is still cold.
- Make-ahead
- Assemble, egg-wash, and refrigerate uncovered on the tray for up to 4 hours before baking; cold pastry puffs better.
- Leftover move
- Reheat leftovers in a 180 C oven for 5 to 6 minutes; they lose their crunch by the next day but are still good warm.
- Cleanup rhythm
- Use parchment; the butter that renders from the pastry bakes onto bare metal or foil and requires soaking, while parchment lifts off cleanly.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Cocktail sausages
Main protein
Purpose: Pre-cooked and fully seasoned, they only need to heat through and caramelize slightly at the exposed ends during baking.
Handling: Pat dry before wrapping so the dough adheres to the sausage surface rather than sliding.
Adaptation: Hot dogs cut into thirds produce the same result; smoked andouille pieces create a spicier, more complex version.
Puff pastry or crescent roll dough
Wrapper
Purpose: The butter content in both creates a flaky, layered shell that bakes to a crisp exterior around the sausage.
Handling: Keep the dough cold until the moment of wrapping; warm pastry is sticky, harder to cut neatly, and does not puff as well.
Adaptation: Crescent roll dough is slightly sweeter and softer; puff pastry is more neutral in flavor and crisper. Either works.
Egg wash
Color and sheen
Purpose: Proteins in the egg brown quickly in the oven, producing a deep golden gloss that signals doneness and makes the pastry visually appealing.
Handling: Brush lightly in one even pass before the tray goes in; a heavy coat drips to the tray and can cause uneven browning.
Adaptation: Milk or cream gives a paler brown with less shine; oil gives shine without browning and is the best egg-free option.
Sesame or poppy seeds
Optional topping and texture
Purpose: Seeds pressed onto the egg wash before baking add a subtle nutty crunch and visual finish to an otherwise plain pastry surface.
Handling: Sprinkle immediately after brushing with egg wash so the seeds embed before the wash begins to dry.
Adaptation: Everything bagel seasoning or coarse salt are equally effective toppings with different flavor profiles.
Technique notes
- Do not over-wrap the sausage in dough; a thin, tight spiral with overlapping edges is better than a thick roll, which results in raw inner layers by the time the outside browns.
- Space them at least 3 to 4 cm apart on the tray; puff pastry expands significantly and pieces that touch fuse together and tear when separated.
- Remove from the tray the moment they come out of the oven; the melted butter underneath pools and makes the bottoms soggy if they sit.
Ingredient swaps
- Gluten-free direction
- Use a gluten-free puff pastry (widely available in major grocery stores in the freezer section); the method is identical.
- Seed or spice topping
- Everything bagel seasoning, sesame seeds, or a light brush of Dijon before the egg wash adds flavor without changing the method.
- Dairy-free direction
- Use a dairy-free puff pastry (many commercial puff pastry brands use vegetable fat rather than butter); verify the label.
Serve alongside
- Yellow mustard and honey mustard dipping cups
- Ketchup and hot sauce
- Simple green salad with vinaigrette to offset the richness
- Cold lager or wheat beer
- Sparkling apple cider
- Bloody Mary or Virgin Mary for brunch service
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate leftover cooked pigs in a blanket for up to 3 days in an airtight container.
- Reheat in a 180 C oven for 5 to 7 minutes on a rack so the bottom does not become soggy from pooled butter.
- Freeze fully assembled uncooked pieces on a tray, transfer to a bag, and bake from frozen at 200 C for 18 to 22 minutes.
Equipment
- Parchment-lined sheet pan
- Pastry brush for egg wash
- Sharp knife or pastry cutter for cutting the dough into strips
- Wire rack for resting after baking
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