Pigs in Blankets

Prep Time:
25 mins
Total Time:
1 hrs 50 mins

Pigs in blankets are a crowd-pleasing appetizer for all kinds of parties. Our secret to making this classic finger food extra irresistible? Brush the puff pastry with honey mustard before baking. Use any fully cooked sausage, such as frankfurters, andouille, or chicken sausages, and serve with more honey mustard, or whole-grain mustard for a grown-up kick.


  • 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.

    Nicole Franzen

Cook's Notes

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

Related Articles