A high brow version of pigs in a blanket, these sausage pigs in a blanket switch out hot dogs for Andouille Sausage. Baked, then glazed with a chutney mustard sauce, this is an easy fix and perfect party finger food.
Crowd pleasing appetizers are so much fun to serve. Check out this recipe for Buffalo Chicken Meatballs. The best chicken meatball recipe … ever.
Pigs In A Blanket
Pigs in a blanket … is it really a party without them? Little wieners stuffed into a crispy shell of pastry with an irresistible dipping sauce? And they’re so easy to make and easy to eat. Perfect finger food and you don’t even need to balance a plate.
Sausage Pigs In A Blanket
Why not dress up those pigs in a blanket and take them out on the town.
This recipe uses cooked smoked andouille sausage and puff pastry rather than crescent roll dough.
And instead mustard for a dipping sauce, this sausage in a blanket appetizer doesn’t dunk at all, but hot out of the oven, are glazed with a chutney mustard combination. = DEE-licious.
We all love a good sweet, salty, spicy combination.
Where did Pigs In A Blanket Originate?
Researching many resources, the The first written record of pigs in a blanket occurs in Betty Crocker’s Cooking for Kids cookbook published in 1957. Thanks Betty – you’re my hero. 🙂
Ingredients You’ll Need
- Frozen Puff Pastry
- One Egg
- Major Gray’s Mango Chutney
- Spicy Mustard
- Cooked Andouille Sausage
Ingredient Substitutions
- Mustard: I always have spicy mustard in the fridge, but play around with this one. Use a whole grain mustard, or any specialty mustard that has a bit of a strong kick to it. There are so many specialty mustards to choose from, have fun with this one.
- Sausage: We like andouille sausage for this recipe for its spiciness. Try any type of smoked sausage like Kielbasa, or even smoked turkey sausage. I’ve even made this recipe with Aidells Smoked Chicken and Apple Sausage links.
Step by Step Instructions, It’s So Easy
- Step 1: Allow about an hour for the puff pastry to thaw at room temperature. Unfold one sheet and cut into 4 squares. Note: For this photo, I cut two squares of the pastry because I was doubling the recipe.
- Step 2: Using a fork, whisk one egg yolk with one tablespoon water. Cut the sausage links to fit the pastry sheets and lay each link along the bottom side of each pastry square. Using a silicone brush, brush a generous layer of the egg wash on the top edge of the pastry square.
- Step 3: Roll the sausage bundles pressing the seam together and place on a baking sheet, seam side down. Freeze the sausage bundles for 10 minutes.
- Step 4: Remove from freezer and cut the sausage bundles into ½ inch slices.
- Step 5: Place the sliced sausage in a blankets into mini-muffin pans. Bake for about 25 minutes or until pastry is starting to become golden brown.
- Step 6: While they’re baking, combine the mustard and chutney in a small bowl. Once they’re baked, remove them to a platter and while hot, use a small spoon to add a dollop of the sauce to each piece.
Common Questions About Sausage Pigs In A Blanket
Cooking these on a baking sheet will work just fine. Mini muffin pans simply allow air to circulate around the slices of pastry, allowing them to cook more evenly.
No. There will simply be too much grease involved with uncooked sausage. Choose a packaged smoked sausage that is already cooked. Packages labeled smoked, are fully cooked. Do you cook the sausage before making pigs in a blanket? If using raw sausage, cook it well, and let it cool before proceeding with this recipe.
Breakfast link sausage are routinely very small in diameter. Puff pastry dough is relatively thick. The end result ratio would be too much dough and too little sausage.
Tips for Success
- Make Ahead: The unbaked sliced rounds can be frozen for up to one month. Thaw before baking.
- Traveling? If taking these to a party, Sausage Pigs In A Blanket work well served at room temperature. If you’re traveling with this appetizer, once baked, move them to a serving platter and cover, rather than glazing them while hot. Once at your location provide the chutney mustard mixture in a bowl, as a dipping sauce.
- Got leftovers? Warm them up in a microwave in 15 second increments, or reheat in a 300 degree oven on a baking sheet until just warmed. Using an air-fryer will also work well. Just watch them close to cook until toasty.
- Double this recipe, they’ll go fast.
Recipe for Andouille Sausage Pigs In A Blanket
Sausage pigs in a blanket are about to make you very popular. So easy to eat, so easy to make, and a hit at any party.
Make this easy pigs in blanket with sausage for holiday gatherings, football parties, back yard bbq gatherings or how about just for snacking. Even though this might be considered an adult pigs in a blanket, kids are going to love them too.
More Appetizer Recipes Using Sausage
- Deviled Eggs with Chorizo Sausage
- Spicy Stuffed Mushrooms with Chorizo
- Andouille Sausage and Shrimp Mini Tortilla Pizza’s
And if you’re looking for more fun appetizer recipes, don’t miss my Appetizer Category, you’ll find tons of great recipes. Including the most popular appetizer recipe on my site for Pear and Blue Cheese Crostini.
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Andouille Sausage Pigs In A Blanket
Ingredients
- 1 Sheet Puff pastry thawed and cut into even squares
- 1 large egg yolk mixed with 1 tablespoon of water
- 4 Andouille sausages smoked = fully cooked. Or a 14 ounce package link, then cut to fit the puff pastry sheets.
- ¼ cup Major Grey’s chutney
- 2 tablespoons Spicy Brown Mustard or whole grain mustard.
Instructions
- Preheat oven to 375° and position a rack in the center.
- Allow about an hour for the puff pastry to thaw at room temperature.
- Unfold one sheet and cut into 4 squares.
- Using a fork, combine one egg yolk with one tablespoon water.
- If using a package of of one long smoked sausage, cut the sausage links to fit the pastry sheets. If using individual packaged sausages you won't need to cut them. Lay each link along the bottom side of each pastry square. Using a silicone brush, brush a layer of the egg mixture on the top end of the pastry square.
- Roll the sausage bundles pressing the seam together and place them on a baking sheet, seam side down. Freeze the sausage bundles for 10 minutes.
- Remove from freezer and cut the sausage bundles into ½ inch slices.
- Place the sliced sausage in a blanket into mini-muffin pans. Bake for about 25 minutes or until pastry is starting to become golden brown.
- While they're baking, combine the mustard and chutney in a small bowl. Once they're baked, remove them to a platter and while hot, use a small spoon to add a dollop of the sauce to each slice.
Notes
-
- Make Ahead: The unbaked sliced rounds can be frozen for up to one month. Thaw before baking.
-
- Traveling? If taking these to a party, Sausage Pigs In A Blanket work well served at room temperature. If you’re traveling with this appetizer, once baked, move them to a serving platter and cover, rather than glazing them while hot. Once at your location provide the chutney mustard mixture in a bowl, as a dipping sauce.
-
- Got leftovers? Warm them up in a microwave in 15 second increments, or reheat in a 300 degree oven on a baking sheet until just warmed. Using an air-fryer will also work well. Just watch them close to cook until toasty.
-
- Double this recipe, they’ll go fast.
Nutrition
Sausage Pigs In A Blanket … It’s What’s For An Appetizer
Why Trust My Recipes? I am a Culinary School Graduate and believe that everyone should try to cook as often as they can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
These still sound as good as they did a few years ago!
How can you go wrong with sausage and pastry? 🙂
These would be a hit at any game day party!
Love the twist to a fan favorite! And that glaze makes them look even more amazing.
Andouille sausage? Yes. Please. 🙂 Used to love pigs in a blanket when I was a kid. Haven’t made them in years. Decades! Need to again. With andouille, definitely.
These are going on my Super Bowl Buffet! Great idea.
Love that its puff pastry & sausage!! Delicious!!
I think I might be a pig if you put these in front of me! Oink! Oink!
Hogs in the blanket! LOL Love these. May have to make these next Sunday!
Yum! I love that glaze on top!
Oh my, I predict these will go fast on game day.
Sam
I didn’t think pigs in a blanket could be improved upon, but you’ve proven me wrong. Love the andouille, love the puff pastry. This would be fabulous served on silver trays by waiters wearing white gloves. Or on my wooden serving board with my favorite mustard.
I have never heard of Hogs in a Blanket, but the twist using andouille sounds more “fancy” than the normal variety. I can’t wait to try these!
Ok I have a problem… Um, why wasn’t I invited over to taste this? OMG! This is so up my ally! YUM!
This are my the big guy’s favorite, but for me you have upped it with the chutney. I would fight him for them now!!
I Love this!!! Looks so good!
I like the ingredients and ease of this – it looks pretty and I can imagine it is very good. I just happen to have a few pounds of delicious andouille recently imported from Acadiana.