Puff Pastry Wrapped Sausages

Photo: daksbistro

An updated twist on pigs in a blanket. More sophisticated than the classic repcie but still easily made. Great for appetizer parties. Perfect when paired with the mustard beer dipping sauce

Yield: 6 servings
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  • 1/2 package(s) puff pastry thawed
  • 1 package(s) cocktail sausages be sure to rinse and dry off in order to get packaging liquid off
  • 3 tablespoon(s) sesame seeds
  • 1 egg beaten
  • 1 can(s) beer (light)
  • 1/2 cup(s) spicy mustard
  • 1 tablespoon(s) brown sugar
  • 1 tablespoon(s) mustard powder
  • 1 tablespoon(s) cider vingar
  • 1/2 teaspoon(s) worchestershire sauce



  2. 1. Defrost the puff pastry dough. Puff pastry usually comes 2 to a package. You will only need one sheet for this recipe. Usually takes about 30-45 minutes to defrost frozen puff pastry at room temperature.

  3. 2. Pre-heat oven to 400 degrees

  4. 2. Rinse and drain cocktail sausages to get packaging liquid off the sausages. Be sure to dry the sausages well with paper towel

  5. 3. Roll out pastry on wax or parchment paper. I lightly spray the paper with cooking spray to keep from sticking. Most pastry dough has two line down the middle. Cut down those vertical lines to make 3 separate pieces. Then make smaller horizontal cuts to make small pieces to wrap each sausage.

  6. 4. Place a sheet of parchment paper on a large cookie sheet.

  7. 5. Roll each sausage with a piece of the pastry dough. Be sure to put the pastry dough seam on the bottom of the cookie sheet to keep the dough from separating while cooking.

  8. 6. Using a pastry brush, lightly coat the sausages with the beaten egg

  9. 7. Lightly sprinkle with sesame seed. Poppy seeds could also be used

  10. 8. Bake at 400 for about 20 minutes or until brown. Let cool briefly and put on serving tray.

  11. While the sausages are cooking, make the dipping sauce

  12. Mustard Beer Sauce

  13. 1. Pour beer in sauce pan on medium high. Reduce beer until about half is left. If you leave too much beer in the pan, the sauce will be runny.

  14. 2. Add mustard and whisk until well blended

  15. 3. Add other ingredients, including brown sugar, mustard powder, vinegar, and Worcestershire. Whisk until well blended. Cook for several additional minutes to ensure that sauce is well blended

  16. 4. Set to the side to cool
January 2012

This recipe is a personal recipe added by daksbistro and has not been tested or endorsed by MyRecipes.

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