Pigs in Blanket Mustard Dip (Printable Version)

Mini sausages wrapped in flaky pastry served with a flavorful mustard dip.

# What You'll Need:

→ Pigs in a Blanket

01 - 1 package (14 oz) cocktail sausages or mini hot dogs, approximately 32 pieces
02 - 1 sheet puff pastry (10 x 10 inches), thawed
03 - 1 large egg
04 - 1 tablespoon water
05 - 1 tablespoon sesame seeds or poppy seeds, optional

→ Mustard Dip

06 - 1/4 cup Dijon mustard
07 - 2 tablespoons honey
08 - 1 tablespoon mayonnaise
09 - 1 teaspoon apple cider vinegar
10 - Pinch of cayenne pepper, optional

# Steps:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Unfold puff pastry on a lightly floured surface and cut into 32 equal strips approximately 1/2 inch wide.
03 - Pat sausages dry with paper towels. Wrap each sausage with a pastry strip, pressing the seam to seal completely.
04 - Place wrapped sausages seam-side down on the prepared baking sheet in a single layer.
05 - Whisk egg with water in a small bowl. Brush each pastry-wrapped sausage with the egg wash mixture and sprinkle with sesame or poppy seeds if desired.
06 - Bake for 13 to 15 minutes until puffed and golden brown.
07 - While sausages bake, whisk together Dijon mustard, honey, mayonnaise, apple cider vinegar, and cayenne pepper in a small bowl until smooth.
08 - Serve pigs in a blanket warm with mustard dip on the side.

# Expert Insights:

01 -
  • They disappear faster than you can bake them—seriously, people lose their minds over these.
  • No fancy skills required, just wrapping and baking, which means even a distracted host can pull them off.
  • The tangy mustard dip hits different from the usual ketchup situation.
02 -
  • Puff pastry hates moisture—wet sausages or damp hands will cause the seams to slip, so everything needs to be completely dry before wrapping.
  • Don't skip the egg wash or they'll look pale and flat instead of shiny and puffed, which honestly matters more than you'd think for how impressive they look.
03 -
  • A pizza cutter cuts pastry strips so much cleaner than a knife—no dragging, no fraying edges, and your job gets easier instantly.
  • Brush the egg wash generously and don't be shy with the seeds if you use them, because that visual appeal is half the battle in making people excited to eat them.
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