Super Bowl Beef Sausage Wraps (Printer-friendly)
Golden, flaky pastry envelops juicy beef sausages for hearty, irresistible game day bites.
# 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 tbsp water
05 - 1 tbsp 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
# Method:
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 ensure good dough adhesion.
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 mixture.
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 -
- They're impossibly addictive with that golden flaky pastry giving way to juicy beef sausage
- The nostalgia hits different whether you're eight or eighty and nobody can eat just one
02 -
- Crowded baking sheets create steam and soggy bottoms so give each pig room to breathe
- The egg wash is what makes them look professional so do not skip it even if you are rushing
03 -
- Freeze unbaked pigs on a tray then transfer to a bag for emergency appetizers anytime
- Crescent dough makes them sweeter and softer while puff pastry gives that upscale bakery feel