Pigs in a Blanket [The Cozy Bites Remix]

Mini comfort food bites wrapped in flaky pastry that make every gathering feel festive. These are the appetizers that bring out everyone’s inner child – crispy, savory, and irresistibly poppable with clean ingredients everyone can enjoy.

Makes

Makes 24 pieces

Total Time

25 min (10 min prep + 12-15 min bake)

Ingredients

Main Ingredients:
1 package (8 oz/225g) puff pastry (grain-free preferred or homemade)
12 nitrate-free mini sausages or cocktail franks
1 large egg (pasture-raised preferred), beaten
1 tbsp (15ml) Dijon mustard
1 tsp (5g) poppy seeds
Flaky sea salt for sprinkling

Optional Add-ins:
1/4 cup (30g) shredded cheese (cheddar or gruyere)
1 tbsp (15ml) fresh herbs (thyme or rosemary), minced

Make it Good For The Gut (Optional)

Add thin layer of sauerkraut alongside sausage for probiotics and tangy flavor. Use fermented mustard if available for additional beneficial bacteria. Include 1 teaspoon apple cider vinegar with the mother in egg wash for digestive enzymes. Choose grass-fed, pasture-raised sausages for better nutrient profile and gut-friendly properties.

Remix Options

Protein Alternatives: Use turkey sausage, chicken apple sausage, or plant-based sausages for dietary preferences. Pastry Variations: Try almond flour pastry, coconut flour wraps, or phyllo dough for different textures. Flavor Boosts: Add fresh herbs (thyme, rosemary, sage), garlic powder, or onion powder to mustard. Cheese Options: Include thin slice of cheddar, gruyere, or cream cheese before wrapping. Spicy Version: Use spicy mustard, add jalapeño slices, or sprinkle with red pepper flakes. Sweet Twist: Try maple breakfast sausages with honey mustard and sesame seeds. Mini Corn Dogs: Dip sausages in cornmeal batter before wrapping for extra crunch.

Good To Know

Pastry Handling: Keep puff pastry cold while working – if it gets too warm, refrigerate 10 minutes before continuing for easier handling. Nitrate-Free Benefits: Choose sausages without nitrates or nitrites for cleaner ingredients and better health profile while maintaining great flavor. Mustard Layer: Thin mustard coating adds flavor and helps pastry adhere to sausage – don’t skip this step for best results. Wrapping Technique: Leave sausage ends exposed for traditional look and to prevent pastry from getting soggy from meat juices. Egg Wash Importance: Beaten egg creates beautiful golden color and helps toppings stick – brush gently to avoid tearing delicate pastry. Spacing Strategy: Place wrapped sausages 1 inch apart on baking sheet to allow for pastry expansion during baking. Temperature Test: Pastry should be golden brown and puffed when done – undercooked pastry will be doughy and unappetizing. Serving Tips: Best served warm from oven but can be reheated in 350F (175C) oven for 5 minutes to restore crispness.

steps

Preheat:

Preheat oven to 400F (200C). Line large baking sheet with parchment paper and set aside. This high temperature ensures pastry puffs properly.

Prep Pastry:

Roll out puff pastry on lightly floured surface to smooth any creases. Cut into strips about 1 inch wide and 4-5 inches long – you’ll need 12 strips total.

Add Mustard:

Using pastry brush or knife, spread thin layer of Dijon mustard down center of each pastry strip. This adds flavor and helps pastry stick to sausage.

Wrap:

Place one sausage at end of each pastry strip and wrap pastry around sausage in spiral pattern, leaving both ends of sausage exposed. Press seam gently to seal.

Arrange:

Place wrapped sausages seam-side down on prepared baking sheet, spacing 1 inch apart to allow for pastry expansion during baking.

Glaze:

Brush tops and sides of each wrapped sausage with beaten egg wash. Sprinkle with poppy seeds and flaky sea salt for extra flavor and visual appeal.

Bake:

Bake 12-15 minutes until pastry is golden brown, puffed, and crispy. Sausages should be heated through and pastry should sound hollow when tapped.

Serve:

Serve warm with mustard, ketchup, or honey mustard for dipping. Best enjoyed fresh from oven while pastry is crispy and sausages are hot.