Pigs in a Blanket Cocktail Sausages

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Pigs in a Blanket Cocktail Sausages (aka Little Smokies) are one of my go to appetizers as not only do they taste great, but they are simple to prepare and cook too. Coat the sausages in a combination of your favorite sauces before roasting them in a hot oven. Then wrap the sausages in crescent roll pastry and bake until golden.

Pigs in a Blanket Cocktail Sausages

This classic American pigs in a blanket recipe is so very easy to make, the main ingredients being a package of cocktail sausages that you wrap in crescent rolls.

Pigs in a Blanket Cocktail Sausages are an appetizer that’s always a huge hit at parties and celebrations. This is an appetizer that everyone will love, the perfect recipe for tailgating or any holiday party!

If you are serving a crowd this recipe can be easily doubled or trebled up to feed larger group of people, making them the ideal games night snack.

The key to making great pigs in a blanket though, is in the sauce. Some people ask me, “What sauce?” They just wrap, bake, and go?

Yes, that works too, but they are so delicious if you bake them in sauce first, before you wrap them up in the crescent roll. Try it, then let me know what you think!

How to Make Pigs in a Blanket:

• Preheat oven to 350 degrees F.
• Add the cocktail sausages into a pie plate and pour the liquid sauces over the top.
• Place the pie plate into the hot oven and cooked for 30 minutes.

• Meanwhile line a baking sheet with parchment paper.
• Open a can of crescent rolls and break the pastry into their pre-cut triangle shapes.
• Cut them again into smaller triangles and wrap the smokies up in the triangles.
• Place the smokies onto the lined baking sheet, and return to the oven to bake for about 15 minutes until the roll is golden brown.
• Remove from the oven and serve hot.

Recipe ingredients:

• SAUSAGES: I use 1 package of cocktail sausages to make my pigs in a blanket. Any cocktail sausage will work, but I used beef Little Smokies.
• PASTRY: For ease, I use a can of ready made crescent rolls.
• SAUCES: Before wrapping in the crescent roll pastry, I bake the sausages in a combination of A-1 sauce, BBQ sauce and Worcestershire sauce. This adds great flavor to the finished dish.

Flavor variations:

• I’ve used beef sausage, but pork, lamb or turkey sausages would work well in this recipe too.
• Sometimes I buy the Little Smokies with cheese inside, or add a bit of shredded cheese to them before I wrap them.
• Crescent roll pastry works a treat as the pastry is light a flaky, but you could also use a sheet of ready rolled puff pastry too. Just cut it up into small triangles, just large enough to wrap the smokies in.
• You could also brush the top with a bit of butter (or use buttery crescent rolls) and sprinkle over some dried herbs before baking.
• The Honey Butter Crescent Rolls make these especially delicious!
• Use any flavor or variety of sauce that you want to cook the sausages in.
• Add some chili heat, by adding some red pepper flakes, chili powder or hot chili sauce to the sausages while they are roasting in the oven.

FAQs

What are pigs in a blanket?

Pigs in a blanket are cocktail sausages that are wrapped up in a blanked of croissant dough and baked to golden in a hot oven.

Can you make pigs in a blanket ahead of time?

This is a great make ahead recipe. I like to cook the sausages in the sauce, then allow them to cool completely, before wrapping them up in the crescent roll pastry. Place onto a baking sheet lined with parchment paper, cover and store in the refrigerator until you are ready to bake the pastry and serve warm from the oven.

How to store leftover pigs in a blanket?

There are rarely any leftovers in my house, however you can store them in an airtight container in the refrigerator and enjoy them as a snack the next day.

How to reheat pigs in a blanket?

To warm up leftovers, place them onto a baking sheet and back into a hot oven at 360 degrees f for 5 minutes.

What dipping sauces work with pigs in a blanket?

When it comes to dipping sauces, some ketchup or mustard are ideal.

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