Super Bowl Pigs in a Blanket (Print)
Bite-sized halal sausages wrapped in golden, flaky pastry. A crowd-pleasing snack perfect for any gathering or game day.
# Ingredient list:
→ Sausages
01 - 12 halal beef or chicken cocktail sausages (approximately 8.8 ounces), halved
→ Pastry
02 - 1 sheet (approximately 8.8 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
# Directions:
01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper for non-stick baking.
02 - On a clean surface, unroll the puff pastry sheet. Using a sharp knife or pastry wheel, cut the pastry into 24 uniform strips, each approximately 1 inch by 3 inches.
03 - Gently pat the cocktail sausage halves dry with paper towels to ensure better adhesion with the pastry.
04 - Position one sausage half at an end of each pastry strip. Tightly roll the pastry around the sausage, sealing the loose edge by moistening it lightly with water and pressing firmly.
05 - Place the assembled pigs in a blanket seam-side down on the parchment-lined baking sheet, ensuring they are evenly spaced.
06 - In a small bowl, whisk together the large egg with 1 tablespoon of water to create an egg wash. Using a pastry brush, lightly coat the top of each pastry-wrapped sausage with the egg wash for a golden finish.
07 - If desired, sprinkle sesame seeds or poppy seeds evenly over the egg-washed rolls.
08 - Bake in the preheated oven for 15 to 18 minutes, or until the puff pastry is beautifully golden brown and fully puffed.
09 - Allow the baked pigs in a blanket to cool on the baking sheet for a few minutes before transferring. Serve warm with halal ketchup and yellow or Dijon mustard on the side.
# Expert Tips:
01 -
- You get to whip up an impressive-looking snack without breaking a sweat, leaving more time for game-day cheering or mingling.
- The combination of juicy halal sausage and golden, flaky pastry is utterly irresistible - seriously, you might want to make a double batch!
02 -
- Don't skimp on patting the sausages dry; I once rushed this, and the pastry was a little sad and soggy, which was a real bummer.
- Letting the pastry thaw just enough to be pliable but still cool makes it so much easier to work with without getting sticky or tearing.
03 -
- If you're using larger sausages, just make sure to adjust your pastry strip size accordingly; you want enough overlap to ensure a good seal.
- For an even more indulgent bite, a tiny sliver of sharp cheddar (halal, of course) placed on the sausage before rolling can be a game-changer.