Baseball Game Day Pigs (Print version)

Golden puff pastry wrapped mini sausages paired with a tangy mustard dip. Perfect for sharing at game time.

# What You Need:

→ Pigs in a Blanket

01 - 1 package (14 oz) cocktail sausages or mini hot dogs, approximately 32 pieces
02 - 1 sheet puff pastry (10 x 10 inches), thawed
03 - 1 large egg
04 - 1 tablespoon water
05 - 1 tablespoon sesame seeds or poppy seeds, optional

→ Mustard Dip

06 - 1/4 cup Dijon mustard
07 - 2 tablespoons honey
08 - 1 tablespoon mayonnaise
09 - 1 teaspoon apple cider vinegar
10 - Pinch of cayenne pepper, optional

# How to Make:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Unfold thawed puff pastry on a lightly floured surface and cut into 32 equal strips, each approximately 1/2 inch wide.
03 - Pat sausages dry with paper towels. Wrap each sausage with one pastry strip, pressing the seam firmly to seal.
04 - Place wrapped sausages seam-side down on the prepared baking sheet in a single layer.
05 - Whisk egg with water in a small bowl. Brush each pastry-wrapped sausage generously with the egg wash mixture. Sprinkle with sesame or poppy seeds if desired.
06 - Bake for 13 to 15 minutes until puffed and golden brown.
07 - While sausages bake, whisk together Dijon mustard, honey, mayonnaise, apple cider vinegar, and cayenne pepper in a small bowl until smooth.
08 - Remove from oven and serve warm with mustard dip on the side.

# Expert tips:

01 -
  • They're so ridiculously simple that even my kids can wrap the sausages without turning it into a flour explosion.
  • The mustard dip tastes fancy enough to impress but took literally three minutes to whisk together in a bowl.
  • They vanish from the plate before the game even starts, and leftovers (if there are any) reheat beautifully.
02 -
  • Wet sausages won't crisp—I've made this mistake, and the pastry stays doughy instead of flaky, which breaks the whole appeal.
  • Don't skip the egg wash even if you think it seems fussy; it's genuinely what makes them look like you tried.
03 -
  • Buy puff pastry with your eyes closed to consistency—some brands are thicker, some thinner, so if yours seems different, just go with what feels right when you're wrapping.
  • Make the dip first and let it chill slightly; it tastes smoother and less harsh when it's had a few minutes to meld.
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