Whenever I need an appetizer or something to take to a holiday party, I typically turn to my recipe for Pigs in a Blanket Cocktail Sausages. These are so very easy to make, the main ingredients being a package of cocktail sausages that you wrap in crescent rolls. They key to making them GREAT though, is in the sauce. Some people ask me, “What sauce?” They just wrap, bake, and go. That works too, but they are so delicious if you bake them in sauce first. Try it, then let me know what you think!
*Note, there are no exact measurements here. I just put the cocktail sausages in a pie plate and pour a bit of each ingredient over them, and then place the pie plate in the oven for about 30 minutes. The sauces all meld together cooking onto the sausages, and they will be dripping with sauce when you wrap them in the crescent rolls. They taste good alone too, so don’t fret if you run out of biscuit, just serve extras with toothpicks.
- 1 package of cocktail sausages – I use all beef Little Smokies
- 1-2 cans of crescent rolls. If you like less coverage on the sausages, get 1 can. For more coverage, get 2 cans.
- A-1 Sauce (About 1/4 cup)
- BBQ Sauce – I use Sweet Baby Ray’s (about 1/4 cup)
- Worcestershire Sauce (about 1/4 cup)
- Pre-heat oven to 350
- Pour the cocktail sausages in a pie plate
- Pour the liquid sauces over the top. These aren’t exact measurements. I pour about that much of each over the top, then if it looks like it needs a little more of one thing or another, I add a little more. I don’t even measure any of it, I pour straight from the bottle.
- Bake in oven at 350 degrees for about 30 minutes.
- Remove from oven, and open cans of crescent rolls. This isn’t exact either, it’s all about personal preference.
- Break the crescents into their pre-cut triangles. Cut them into smaller triangles. In my family, some people like more “biscuit” than others. I cut some smaller pieces, some larger pieces, and some medium pieces. If you use one can, you may end up with extra sausages. That’s ok, they taste good alone too. If you end up with extra biscuit pieces, just bake and eat them.
Miz Helen says
November 16, 2013 at 8:38 pmYour Pigs in the Blanket look great! Thank you so much for taking the time during this busy season to share your wonderful post with Full Plate Thursday. Have a wonderful weekend and hope to see you again real soon!
Miz Helen
ladygourmet says
November 14, 2013 at 3:17 pmDear Karen, These look so good. I used to make them all the time for the holidays, and I cannot wait to make them again this year. They’re always a crowd pleaser. Just stopping by from Showcase Thursdays and now following. I hope you stop by soon and follow also. Blessings, Catherine
Jennie @ The diary of a real housewife says
November 11, 2013 at 4:21 pmLooks so yummy!
I would love if you would link up with me and share!
http://thediaryofarealhousewife.blogspot.com
Rosie says
November 10, 2013 at 2:04 pmNice to know the little secret about the sauce – I want to make these, and I can’t wait to stand back and watch people elbow each out to get at ’em! These have made me soo hungry!
natalie nichols says
October 29, 2013 at 8:05 pmYUMMY. I love making these for parties. They always go fast!