Super Bowl Pigs in a Blanket (Printable)
Crowd-pleasing, bite-sized halal sausages wrapped in golden, flaky pastry—ideal for game day gatherings.
# What You Need:
→ Sausages
01 - 12 halal beef or chicken cocktail sausages (approximately 9 ounces), halved
→ Pastry
02 - 1 sheet (approximately 9 ounces) ready-made puff pastry, thawed if frozen
→ Egg Wash
03 - 1 large egg
04 - 1 tablespoon water
→ Optional Toppings
05 - 1 tablespoon sesame seeds
06 - 1 tablespoon poppy seeds
→ For Serving
07 - 1/2 cup halal ketchup
08 - 1/2 cup halal yellow or Dijon mustard
# Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Cut the thawed puff pastry into 24 uniform strips, each approximately 1 x 3 inches.
03 - Gently pat the halved cocktail sausages dry using paper towels to remove excess moisture.
04 - Position a sausage half at one end of each pastry strip. Tightly roll the pastry around the sausage, sealing the edge with a small amount of water.
05 - Place the assembled pigs in a blanket seam-side down onto the prepared baking sheet, ensuring even spacing.
06 - In a small bowl, whisk one large egg with 1 tablespoon of water to create an egg wash. Lightly brush the surface of each pastry roll with the egg wash.
07 - For added flavor and texture, sprinkle sesame seeds or poppy seeds over the egg-washed rolls, if desired.
08 - Bake for 15 to 18 minutes, or until the puff pastry achieves a golden-brown hue and is fully puffed.
09 - Allow the baked pigs in a blanket to cool slightly before serving warm with halal ketchup and yellow or Dijon mustard.
# Expert Hints:
01 -
- You'll adore how effortlessly these come together, leaving you plenty of time to enjoy the game (or the company).
- Your guests will be grabbing these warm, savory bites faster than you can say "touchdown," making you the undisputed snack champion.
02 -
- I learned the hard way that if your puff pastry isn't cold enough, it becomes incredibly sticky and difficult to work with, resulting in sad, deflated pigs.
- Discovering that patting the sausages completely dry before wrapping dramatically improved the crispness of the pastry was a game-changer for me.
03 -
- For the most impressive golden sheen, ensure your egg wash is applied evenly and generously, but not so much that it pools around the base.
- Chilling the wrapped pigs for 15-20 minutes in the fridge before baking helps the pastry hold its shape better and results in a flakier crust.