Super Bowl Pigs in a Blanket (Print Version)
Enjoy bite-sized halal sausages wrapped in golden, flaky pastry. Perfect crowd-pleaser for game day or any gathering.
# Recipe Ingredients:
→ 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 to prevent sticking.
02 - On a clean surface, cut the puff pastry sheet into 24 even strips, each measuring approximately 1 by 3 inches.
03 - Gently pat the halved cocktail sausages dry with paper towels to remove excess moisture. This helps the pastry adhere better.
04 - Place one sausage half at one end of each pastry strip. Tightly roll the pastry around the sausage, ensuring to seal the edge firmly with a small dab of water.
05 - Carefully arrange the wrapped sausages, seam-side down, on the prepared baking sheet, leaving a small space between each for even baking.
06 - In a small bowl, whisk the large egg with 1 tablespoon of water to create an egg wash. Lightly brush each pastry roll with this mixture.
07 - If desired, sprinkle sesame seeds or poppy seeds evenly over the egg-washed pastry rolls for added flavor and texture.
08 - Bake the pigs in a blanket for 15 to 18 minutes, or until the puff pastry is visibly golden brown and delightfully puffed.
09 - Allow the baked pigs in a blanket to cool slightly on the baking sheet before transferring. Serve warm with the halal ketchup and mustard on the side.
# Expert Advice:
01 -
- You'll be amazed how quickly these come together, leaving you more time to actually enjoy the game (or the company)!
- Plus, finding a genuinely delicious, universally loved halal snack for parties can be a challenge, and this one absolutely nails it.
02 -
- Resist the urge to skip drying the sausages; that little step is the secret to pastry that stays delightfully crisp, not soggy.
- I learned the hard way that a light hand with the egg wash is key; too much and it pools, too little and they don't get that gorgeous golden-brown.
03 -
- Always use good quality halal cocktail sausages; they're the star here, and their flavor will truly shine through.
- Keep your puff pastry as cold as possible until you're ready to cut and wrap; this helps it puff up beautifully and stay flaky.