Prep Time
20 Mins
Cook Time
20 Mins
6 servings

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

How to Make It

Step 1


Step 2

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.

Step 3

Pre-heat oven to 400 degrees

Step 4

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

Step 5

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.

Step 6

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

Step 7

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.

Step 8

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

Step 9

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

Step 10

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

Step 11

While the sausages are cooking, make the dipping sauce

Step 12

Mustard Beer Sauce

Step 13

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.

Step 14

Add mustard and whisk until well blended

Step 15

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

Step 16

Set to the side to cool

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