No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Pigs in Blankets

Pigs in blankets can be frozen until firm, then stored in freezer bags up to one month ahead.

  • Prep:
  • Total Time:
  • Yield: Makes 54
Pigs in Blankets

Photography: Nicole Franzen

Source: Martha Stewart Living, December 2013


  • All-purpose flour, for surface
  • 2 sheets puff pastry (about 1 pound), preferably all-butter
  • Honey Dijon mustard
  • 18 fully cooked sausages (each about 5 inches long), such as frankfurters, Andouille, or chicken sausages
  • 1 large egg, beaten
  • Poppy seeds, for sprinkling (optional)
  • Flaky sea salt, such as Maldon, for sprinkling (optional)
  • Mustards, such as brown or whole-grain, for serving (optional)


  1. 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.

  2. 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.

Reviews (2)

  • JasDelat 31 Mar, 2014

    I have made this recipe now multiple times. I create it verbatim as suggested. They are absolutely delicious and freeze very well. I've made them with all varieties of meat hotdogs (Turkey, Pork, Beef). My whole family loves them. From a health perspective, due to the smaller amount of dough and (especially) if using Turkey they turn out much healthier for you then having a regular hotdog in a bun.

  • irises 3 Feb, 2014

    We tried Andouille sausage as well as kosher frankfurters. The Andouille sausage was too dense a meat for such a snack (a reason we opted out of using chicken sausages, which we normally love). My family also preferred the poppyseed to the Maldon salt topping.

Related Topics