Super Bowl Beef Sausage Blanket (Print Version)

Juicy beef sausages wrapped in flaky pastry with savory toppings, ideal for game day snacking and parties.

# What You'll Need:

→ For the Pigs in a Blanket

01 - 1 package (14 oz) beef cocktail sausages (about 24 pieces)
02 - 1 sheet (8 oz) puff pastry or crescent roll dough, thawed
03 - 1 large egg
04 - 1 tablespoon water
05 - 1 tablespoon poppy seeds or sesame seeds (optional)

→ For Serving

06 - 1/2 cup yellow mustard
07 - 1/2 cup ketchup
08 - 1/2 cup barbecue sauce

# How-To Steps:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Unroll the puff pastry or crescent roll dough onto a lightly floured surface. Cut into 24 strips, each about 1 x 3 inches.
03 - Pat the sausages dry with paper towels to remove excess moisture.
04 - Wrap each sausage with a strip of dough, overlapping slightly and pressing to seal the edge. Place seam-side down on the prepared baking sheet.
05 - In a small bowl, whisk together the egg and water to make an egg wash. Brush the tops of each wrapped sausage with the egg wash.
06 - Sprinkle with poppy seeds or sesame seeds if desired.
07 - Bake for 18–20 minutes, or until golden brown and puffed.
08 - Let cool for 5 minutes before serving. Serve with mustard, ketchup, and barbecue sauce on the side.

# Expert Tips:

01 -
  • The contrast between salty beef sausage and buttery flaky pastry creates something irresistibly snackable
  • They disappear faster than you can say touchdown, making you the hero of any gathering
  • The egg wash gives them that gorgeous golden bakery look that makes people think you tried way harder than you actually did
02 -
  • Space the wrapped sausages at least an inch apart on the baking sheet or they will fuse together during baking
  • Do not skip drying the sausages even though it seems tedious, this is the difference between soggy and crisp
  • The egg wash needs to be brushed on thoroughly and evenly or you will get patchy browning
03 -
  • If your puff pastry cracks while rolling, let it warm up for another 5 minutes or press the cracks together with damp fingers
  • Rotate the baking sheet halfway through baking so they brown evenly instead of having some pale and some burnt

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