Description
Irresistible bites of sausage wrapped in flaky pastry, perfect for holiday parties and gatherings.
Ingredients
Scale
- 2 sheets puff pastry, thawed (or 2 cans crescent roll dough)
- 36 cocktail sausages (little smokies) or mini high-quality sausages
- 1 large egg + 1 tbsp water (for egg wash)
- 2 tbsp brown mustard or Dijon
- 2 tbsp honey or maple syrup
- 1 tbsp unsalted butter, melted (optional, for brushing)
- Finishing: 2 tsp sesame seeds, chopped fresh rosemary (optional)
Instructions
- Preheat oven to 400°F (200°C). Line two baking sheets with parchment.
- On a lightly floured surface, unfold puff pastry and roll lightly to 12×12-inch rectangles. Cut each sheet into 18 squares (approx 2.5-inch squares).
- Mix mustard and honey. Lightly brush a bit onto each pastry square.
- Place a sausage at the bottom of each square and roll up, tucking ends under slightly. Place seam-side down on prepared sheets.
- Whisk egg + water and brush each roll with egg wash. Sprinkle sesame seeds and rosemary if using.
- Bake 15–18 minutes until puffed and golden. For extra gloss, brush with melted butter right after baking.
- For cranberry mustard, mix cranberry sauce, mustard, vinegar, and season. Serve warm or at room temperature.
Notes
For a wreath presentation, arrange finished pigs in a circular pattern on a large sheet and garnish with rosemary sprigs and cranberries.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 mini pigs
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg
Keywords: pigs in a blanket, holiday appetizer, cocktail party, easy recipes, finger food