Sausage In A Blanket

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These elevated pigs in a blanket are the perfect game day appetizer, and the secret tip is brushing them with mustard before baking them.

There was honestly nothing better than when your mom would make you pigs in a blanket as a kid. They are classically made with the mini hot dogs and crescent roll dough or biscuit dough. There is something so nostalgic about a pig in a blanket, and they are still just as delicious as adults. These keep that same nostalgia, but elevate them for an adult party.

Here is what you’ll need to make these Sausage In A Blankets:

• Sausage

• Puff Pastry Dough

• Spicy Brown Mustard

• Egg

• Everything But the Bagel Seasoning

Sausage In A Blanket

makes 8 large (cut cut them in halves or thirds to make either 16 or 24)

ingredients:

• Fully Cooked Sausage link of your choice (I used a 14oz long Smoked Sausage, but you can also use 8 sausage links. Andouille, Chicken Sausage, or Frankfrutters all also work great. Fully Cooked is important to use)

• 1 puff pastry sheet

• 1 egg

• 1/4 cup spicy brown mustard

• Everything But the Bagel Seasoning (optional)

• Mustard and/or Ketchup for dipping (optional)

directions:

1. Preheat oven to 400 F.

2. Let the puff pastry dough come to room temperature, unroll it and slice it into 8 long strips. Brush each one with the spicy brown mustard on the top side.

3. If using a 14 oz long sausage, cut it into 8 pieces. Wrap the puff pastry around each sausage link, with the mustard side being against the sausage.

4. Whisk the egg to make an egg wash and brush it over the outside of each sausage in a blanket. Top with everything but the bagel seasoning.

5. Here you can either leave them as 8 large sausage in a blankets, or cut them in half or thirds, depending how large you want them.

6. Bake on a parchment mined baking sheet for 12-15 minutes, until they are browned on the outside.

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