Photo: Quentin Bacon
Makes 8 servings

Using puff pastry instead of crescent roll dough to wrap up the sausages adds a great deal of richness and flavor. And replacing the pig in this version of pigs in a blanket is fully-cooked chicken sausage.

How to Make It

Heat oven to 400° F.

Cut the sausages in quarters lengthwise, then in half crosswise.

Cut the puff pastry into strips 3 inches long and 1 inch wide. Roll the sausage pieces in the pastry strips and transfer to a parchment-lined baking sheet.

Bake until puffed and golden brown, 15 to 20 minutes.

Transfer to a platter and serve with the mustard for dipping.

Ratings & Reviews

jhoward0145's Review

June 24, 2014

killoran's Review

November 29, 2012
5 stars for easy and terrific, but 2-3 stars for they're-probably-not-the-healthiest-thing-on-the-planet. My mom used to make these when I was a kid (she used plain old biscuit dough, but the pop-open type or Bisquick also works.) She also used Vienna sausages, although you can use anything, from tiny red-hot links to vegan sausages of some type, regular hot dogs, or polish dogs... just about anything.) With the Vienna sausage pigs-in-a-blanket, try them with grape jam instead of mustard. We loved it as kids, and once in a while I treat myself even now. I make a reasonable facsimile using Vienna sausages or regular hot dogs and either Bisquick or corn muffin mix, and these can be baked, or easiest yet, thrown in the GT Express (which I love, but got mine for $1 at a yard sale. I don't recommend buying one otherwise.) These are way faster than any fast food burger place.

Holley's Review

August 28, 2012

mtngoddess's Review

February 07, 2011
These were really fast and easy to make. Very tasty, but nothing to write home about.