Easy Beef Pigs In Blankets Recipe: Perfect Appetizer!

How To Make Pigs In Blankets is a question I get asked surprisingly often, especially as the holiday season approaches or when friends are planning a gathering! And for good reason – these miniature marvels are more than just a simple snack; they’re a quintessential crowd-pleaser, a beloved staple that instantly brings a smile to any face. Are you ready to discover the secrets behind perfectly golden, irresistibly crispy bacon-wrapped sausages?

Historically, pigs in blankets have a cherished place in British and American culinary traditions, becoming an indispensable part of Christmas dinners, Thanksgiving feasts, and party buffets. While variations exist globally, the classic rendition of a cocktail sausage nestled in a strip of smoked bacon holds a special spot in our hearts. People adore this dish not only for its incredible savory taste and delightful textural contrast – that perfect crunch of bacon giving way to a juicy, flavorful sausage – but also for its sheer convenience and universal appeal.

Why We Love Pigs In Blankets

I find them incredibly satisfying; they are the ultimate finger food, making them ideal for socializing. Plus, they are surprisingly simple to prepare once you know the right techniques. So, if you’ve ever pondered how to make pigs in blankets that disappear from the plate almost as soon as they’re served, you’ve come to the right place. I’m thrilled to guide you through creating these iconic bites that are sure to impress everyone at your next event.

this Recipe

Ingredients:

• Two sheets (approximately 14-17 ounces or 400-500g total) of all-butter puff pastry, thawed according to package instructions
• Approximately 32-40 cocktail sausages or chipolata sausages (about 1 pound or 450-500g) – I usually opt for good quality pork sausages, but feel free to experiment with chicken or vegetarian options!
• One large egg, whisked with a splash of milk or water for an egg wash
• One tablespoon of all-purpose flour, for dusting your work surface
• Optional: One teaspoon of sesame seeds, poppy seeds, or finely chopped fresh rosemary for topping
• Optional (for a savory kick): 8-10 slices of streaky bacon, cut into thirds, if you want to add an extra layer of flavor before wrapping

For the Irresistible Honey-Mustard Dipping Sauce:

• Half a cup (120ml) of good quality whole grain or Dijon mustard
• Quarter a cup (60ml) of honey, preferably a local variety
• One tablespoon of apple cider vinegar (this really brightens up the flavors!)
• Half a teaspoon of garlic powder
• Pinch of salt and freshly ground black pepper to taste

Preparing Your Workspace and Ingredients

Alright, let’s get started on learning how to make pigs in blankets that will truly impress everyone! First things first, we need to set the stage for success. Preheat your oven to a cozy 400°F (200°C). If your oven has a fan setting, you might want to reduce the temperature slightly to 375°F (190°C) as fan ovens tend to run a bit hotter and can brown things faster. While the oven is warming up, line two large baking sheets with parchment paper. This simple step is a game-changer; it prevents sticking and makes cleanup an absolute breeze. Trust me, you’ll thank yourself later when you’re not scraping delicious bits off the baking sheet!

Now, let’s talk about our star ingredients. Your puff pastry needs to be properly thawed. If it’s frozen solid, transfer it to the refrigerator several hours or even overnight before you plan to bake. If you’re in a bit of a rush, you can leave it at room temperature for about 30-45 minutes, but keep a close eye on it. You want it pliable enough to unroll without cracking, but still cold enough to handle easily without becoming sticky or tearing. Over-thawed pastry can be a real headache, becoming difficult to work with. If you’re using pre-rolled sheets, simply unroll them carefully onto a lightly floured surface.

Next up are our “pigs” – the sausages! If you’re using cocktail sausages, they are usually ready to go. If you’ve opted for chipolata sausages, you might find them a bit long for ideal bite-sized pigs in blankets. In that case, I recommend cutting each chipolata in half. This makes them much easier to wrap and ensures they cook evenly alongside the pastry. If you’re considering the optional bacon wrap, this is where you’ll prepare that too. Cut your streaky bacon into thirds; each piece should be just long enough to snugly wrap around one sausage. This extra layer of bacon provides an incredible savory depth and a lovely texture once baked.

Crafting the Blankets: Puff Pastry Preparation

1. Dust Your Surface: Lightly flour your clean countertop or a large pastry board. This prevents the delicate puff pastry from sticking as you work with it.

2. Unroll the Pastry: Carefully unroll one sheet of thawed puff pastry onto your floured surface. If it seems a little stiff, let it sit for another minute or two. You want to avoid tearing it. Some brands come with parchment paper already attached; feel free to keep that underneath if it helps, or remove it gently.

3. Cut the Pastry: Now, for the cutting! There are a couple of ways you can approach this, depending on the look you prefer for your pigs in blankets.

   • For classic strips: Using a sharp knife or a pizza cutter (my personal favorite for straight, clean lines!), cut the pastry into long strips. For cocktail sausages, aim for strips about 1 inch (2.5 cm) wide and 6-7 inches (15-18 cm) long. For halved chipolatas, you might need strips closer to 1.5 inches (4 cm) wide and 8-9 inches (20-23 cm) long. The goal is to have enough pastry to wrap around the sausage one to two times, creating a nice swirl or a neat casing. You’ll get more uniform results this way.
   • For a “croissant” style wrap: Alternatively, you can cut the pastry into triangles. First, cut the pastry sheet in half lengthwise, then cut each half into several triangles. This method works beautifully for slightly larger sausages and creates a lovely, layered look. However, for maximum efficiency and a more traditional “pigs in blankets” appearance, I generally stick with strips.

   Repeat this cutting process for the second sheet of puff pastry once you’ve finished wrapping the first batch. This keeps the second sheet colder for longer, making it easier to work with.

Wrapping the “Pigs”

This is where the magic really happens! Wrapping each little sausage can be a meditative process, and you’ll get quicker with practice.

4. Optional Bacon Wrap (if using): If you’re adding bacon, first take one of your cut bacon pieces and tightly wrap it around a sausage. Place the seam of the bacon underneath the sausage to help it stay put. This step is completely optional, but I find it adds an incredible layer of smoky, salty flavor that pairs wonderfully with the sweet pork and flaky pastry. It’s truly a game-changer for enhancing the overall taste profile of your pigs in blankets.

5. The Puff Pastry Wrap: Take one of your pastry strips. Place a sausage (either plain or bacon-wrapped) at one end of the strip. Now, carefully but firmly wrap the pastry around the sausage, working your way down its length. Try to overlap the pastry slightly with each turn. The key here is to keep the wrap snug but not overly tight, allowing the pastry room to puff up beautifully in the oven.

6. Secure the Seam: Once you reach the end of the sausage, gently press the end of the pastry strip against itself to seal it. It’s important to place this seam on the underside of the sausage. This ensures that the pigs in blankets maintain their neat appearance and don’t unravel during baking. If the pastry feels a little dry and isn’t sticking, you can dab a tiny bit of water on the seam with your finger before pressing.

7. Arrange on Baking Sheets: As you finish wrapping each pig in its cozy blanket, place it seam-side down on your prepared baking sheets. Make sure to leave about an inch of space between each one. This spacing is crucial because puff pastry expands quite a bit as it bakes, and we want to ensure good air circulation for even cooking and golden browning. Overcrowding will result in steamed, rather than crispy, pastry. Continue this process until all your sausages are beautifully wrapped.

The Finishing Touches: Egg Wash and Seasoning

This step might seem small, but it makes a huge difference in the final presentation and texture of your pigs in blankets. It’s what gives them that gorgeous, appetizing golden-brown sheen.

8. Prepare the Egg Wash: In a small bowl, whisk your large egg with a splash of milk or water (about a tablespoon). The milk or water helps to thin the egg slightly, making it easier to brush and preventing a thick, uneven coating. This mixture is your secret weapon for that beautiful golden finish.

9. Brush Generously: Using a pastry brush, gently and evenly brush the tops and sides of each wrapped sausage with the egg wash. Be thorough but don’t drench them; a thin, even coat is all you need. The egg wash will not only promote a deep golden color but also helps create a slightly crispier crust and encourages any optional toppings to adhere.

10. Add Optional Toppings: If you’re using sesame seeds, poppy seeds, or finely chopped rosemary, now’s the time to sprinkle them over the egg-washed pastries. These additions not only look fantastic but also add a wonderful extra layer of flavor and texture. Sesame seeds offer a nutty crunch, poppy seeds a subtle bitterness, and rosemary a fragrant, herbaceous note. Don’t be shy, but don’t overdo it either – a light dusting is usually perfect.

Baking Your Golden “Pigs In Blankets”

The moment of truth! Into the hot oven they go, ready to transform into irresistible golden bites.

11. Bake to Perfection: Carefully transfer your baking sheets to the preheated oven. Bake for approximately 18-25 minutes. However, baking times can vary significantly depending on your oven and the size of your sausages, so consider this a guideline. What you’re looking for is a tell-tale sign of doneness: the pastry should be beautifully puffed up, deeply golden brown, and crisp. The sausages inside should be thoroughly cooked through.

12. Check for Doneness: Around the 18-minute mark, take a peek. If some pigs in blankets are browning faster than others, you might want to rotate your baking sheets halfway through the baking time. If you’re unsure if the sausages are cooked, you can carefully remove one, cut it open, and check the inside. An internal temperature of 160°F (71°C) for pork sausages is ideal. The aroma filling your kitchen will be another strong indicator that they are nearly ready!

13. Rest and Observe: Once they are perfectly golden and the sausages are cooked, remove the baking sheets from the oven. The pigs in blankets will be incredibly hot, so resist the urge to immediately grab one! Let them cool on the baking sheets for 5-10 minutes. This short resting period allows the pastry to set and become even crispier, preventing it from collapsing, and makes them easier to handle.

Optional: Making the Irresistible Honey-Mustard Dipping Sauce

While your pigs in blankets are cooling slightly, let’s whip up a dipping sauce that perfectly complements their savory goodness. This honey-mustard sauce is a classic for a reason – it’s got that wonderful balance of sweet, tangy, and a little bit spicy, making it the ideal accompaniment for any pig in a blanket.

14. Combine Ingredients: In a small bowl, combine the whole grain or Dijon mustard, honey, apple cider vinegar, and garlic powder. I love using whole grain mustard here because its texture and slightly milder flavor really shine, but Dijon offers a sharper, more classic kick if that’s what you prefer.

15. Whisk Until Smooth: Whisk all the ingredients together vigorously until the sauce is completely smooth and well combined. You want a consistent texture and color. Make sure there are no lumps of garlic powder or unmixed honey.

16. Season to Taste: Taste the sauce and adjust the seasoning as needed. You might want a little more salt, a grind of black pepper, or even a tiny splash more vinegar if you like it tangier. Some people even add a pinch of cayenne pepper for a subtle heat. This is your sauce, so make it perfect for your palate!

17. Serve: Pour the finished honey-mustard sauce into a small serving bowl. It’s ready to be served alongside your freshly baked pigs in blankets.

Serving Your Delicious “Pigs In Blankets”

Congratulations! You’ve successfully mastered how to make pigs in blankets that are undoubtedly superior to any store-bought version. Now comes the best part – enjoying them!

18. Serve Warm: While they are delicious at room temperature, pigs in blankets are truly at their peak when served warm, straight from the oven (after that brief cooling period, of course!). Arrange them attractively on a platter with your honey-mustard dipping sauce on the side. They make fantastic appetizers for parties, a fun snack for game day, or a delightful addition to a festive brunch spread.

19. Garnish (Optional): For an extra touch of elegance, you can garnish the platter with a sprinkle of fresh chopped parsley or chives. This adds a pop of color and a fresh aroma that enhances the overall presentation.

20. Storage: If you happen to have any leftovers (which is a rare occurrence in my house!), allow them to cool completely before storing them in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven for about 10-15 minutes, or until heated through and the pastry is crispy again. Avoid the microwave for reheating, as it tends to make the pastry soggy.

21. Make Ahead Tip: You can prepare the pigs in blankets up to the egg wash stage, then cover and refrigerate them for up to 24 hours. When ready to bake, apply the egg wash and bake as directed, adding a few extra minutes to the baking time if they are very cold.

I hope you thoroughly enjoy making and devouring these homemade pigs in blankets. They’re a true crowd-pleaser and a recipe you’ll want to revisit again and again!

Conclusion:

If you’ve followed along, I truly hope you’re feeling inspired and ready to transform simple ingredients into something truly spectacular. I genuinely believe that mastering this recipe isn’t just about making a snack; it’s about creating moments of pure delight, right in your own kitchen. This isn’t just any appetizer; it’s the appetizer, a classic for a reason, and one that consistently steals the show at any gathering. We’re talking about that irresistible combination of savory sausage, lovingly wrapped in a golden, flaky pastry, baked to perfection. The aroma alone is enough to get mouths watering, but that first bite? Pure bliss. It’s that perfect balance of textures – the slight crispness of the pastry giving way to the tender, juicy sausage inside – that makes them utterly addictive. This particular rendition emphasizes ease without sacrificing an ounce of flavor or that coveted golden finish, ensuring every single “pig in a blanket” is a miniature masterpiece. It’s a testament to the fact that some of the most memorable dishes are often the simplest to prepare, yet yield the greatest satisfaction for both the cook and the eagerly awaiting diners.

Now, let’s talk about taking your creation to the next level. While they are undeniably delicious straight from the oven, offering a selection of dipping sauces can truly elevate the experience. Think beyond the ordinary! A classic tangy mustard, perhaps a grainy Dijon or a sweet honey mustard, is always a winner. But why stop there? A smoky barbecue sauce adds a fantastic depth, while a creamy ranch or even a zesty sriracha mayo can introduce a lovely kick. For a touch of sophistication, consider a homemade cranberry sauce – especially around the holidays – or a vibrant herb aioli. And don’t underestimate the power of a warm cheese dip for an extra layer of indulgence! As for serving, these versatile little bites are perfect for almost any occasion. They’re the quintessential game day snack, an absolute must-have for holiday parties, a fantastic addition to a brunch spread, or even a fun, informal dinner appetizer that kids and adults alike will adore. Arrange them artfully on a platter, maybe with a sprinkle of fresh chopped chives or parsley for a pop of color, and watch them disappear.

But the fun doesn’t stop there! One of the things I love most about this recipe is its incredible adaptability. Once you’ve got the basic technique down, the possibilities for customization are endless. Don’t feel constrained by traditional cocktail sausages; experiment with mini smoked sausages, chicken apple sausages, or even a vegetarian alternative to cater to all your guests. For an extra layer of flavor and texture, try sprinkling a little shredded cheddar or Swiss cheese around the sausage before wrapping it in the dough. If you’re feeling adventurous, a sliver of jalapeño can add a welcome spicy kick. You could even play with different pastry options – puff pastry creates an incredibly light and flaky result, while a biscuit dough can offer a softer, more substantial bite. For a sweet and savory twist, brush them with a maple syrup glaze mixed with a touch of Dijon mustard before baking. Or, for a savory twist, a garlic-herb butter glaze applied during the last few minutes of baking will create an aromatic, golden crust that is simply divine. This is your chance to get creative and truly make this recipe your own, tailoring it to your personal taste preferences or the dietary needs of your family and friends.

And that, my friends, brings me to the most important part: your turn! I am genuinely so excited for you to experience the joy and absolute success that comes from making these delicious bites. There’s something incredibly satisfying about transforming simple ingredients into a crowd-pleasing dish, and this recipe for How To Make Pigs In Blankets truly delivers on that promise. Don’t hesitate, don’t overthink it; just gather your ingredients, follow the steps, and prepare to impress yourself and everyone lucky enough to try them. I have full confidence that you’ll find the process straightforward and the results absolutely scrumptious. Once you’ve whipped up your own batch, please, please come back and share your experience! I absolutely love hearing about your kitchen adventures. Did you try a new dip? Did you experiment with a unique sausage or add a special spice? Your feedback, your photos, and your creative variations inspire not only me but countless other home cooks looking for that next perfect recipe. Get ready to bake, share, and savor every single bite – I promise, you won’t regret it!