Classic pigs in a blanket: sausages wrapped in puff pastry, baked until golden. Perfect appetiser with mustard or ketchup for dipping!
 | Prep Time: | 10 minutes |
 | Cooking Time: | 15 minutes |
 | Servings: | 8 (2 per person) |
 | Diet: | Meat-based |
 | Allergens: | Gluten, Dairy |
 | Kcal per Serving: | 120 kcal |
Ingredients
1 pack of cocktail sausages (approx. 16 sausages, or use regular sausages cut in half)
1 sheet of puff pastry (about 250g / 9 oz)
1 large egg, beaten (for egg wash)
Optional: Poppy or sesame seeds for sprinkling
How Do You Cook It?
Prepare the Pastry: Preheat the oven to 200°C (400°F). Roll out the puff pastry on a lightly floured surface and cut it into 16 strips (about 2 cm / 1 inch wide).
Wrap the Sausages: Wrap each sausage in a strip of pastry, tucking in the edges to secure. Place them on a lined baking sheet.
Brush with Egg Wash: Brush the top of each pastry-wrapped sausage with the beaten egg for a golden finish. Sprinkle with poppy or sesame seeds if desired.
Bake: Place in the preheated oven and bake for 15-20 minutes, or until the pastry is golden brown and the sausages are fully cooked.
Serve: Let them cool slightly and serve warm with your favourite dipping sauces.
Tips & Tricks
Flaky Pastry: Keep the pastry cold to ensure flaky layers.
Herb Variations: Try adding a sprinkle of rosemary or thyme to the egg wash for extra flavour.
Serving Suggestions
Serve with mustard, ketchup, or a honey-mustard dipping sauce. Perfect as party snacks or holiday appetisers.
Freezing and Reheating
Freezing: Freeze uncooked wrapped sausages on a baking sheet, then transfer to a bag once frozen.
Reheating: Bake from frozen at 200°C (400°F) for 20-25 minutes.
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