This swanky pigs in a blanket recipe takes the classic party bite and turns it into a gourmet puff pastry lunch, dinner, or appetizer with caramelized onions and a honey Dijon dipping sauce that feels playful and irresistible. It is easy enough for beginners and elevated enough to impress at any gathering, or a quick dinner solution.
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WHY YOU WILL LOVE THIS GOURMET PIGS IN A BLANKET RECIPE
This recipe gives you a flavor-packed upgrade thanks to caramelized onions, high-quality sausages, and buttery puff pastry that bakes into a golden, flaky wrap. It feels fancy but cooks fast, making it perfect for holidays, game days, and quick weeknight dinners.
Select the dog, frank, sausage to customize it to your palate. Whether you wrap with Chicken & Apple, Pineapple & Bacon, Spicy Mango with Jalapeno (my favorite), or Artichoke & Garlic, you can truly build a swanky wrap with your taste buds in mind.
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INGREDIENTS FOR THIS RECIPE, SWANKY PIGS IN A BLANKET
- Sausage franks: Add hearty protein and playful flavor, especially when using fun combinations like Aidells.
- Puff pastry: Creates a flaky and crisp outer shell that turns each bite into a buttery treat.
- Spicy mustard or dijon: Adds tang, heat, and depth that balances the richness of the pastry.
- Garlic powder: Boosts savory flavor in a quick, no fuss way.
- Sweet onions: Cook down into a jammy, golden sweetness that brings gourmet character to each roll. Save 30 minutes and purchase a jar of caramelized onion jam.
- Egg wash: Helps your pastry turn glossy, golden, and bakery perfect.
- Sesame seeds: Add crunch, aroma, and a beautiful finishing touch.
- Mayonnaise: Creates a creamy base for the dipping sauce with great cling.
- Honey: Adds natural sweetness and smooth texture to balance the dijon.
- Dijon mustard: Gives the dipping sauce its signature tang and light heat.
- Lemon juice: Brightens the sauce with a fresh burst of acidity.
HOW TO MAKE THIS RECIPE, SWANKY PIGS IN A BLANKET
- Caramelize the Onions: Slice the onions into half rings about ¼ inch thick. Add them to a skillet with 2 tablespoons of olive oil and cook low and slow for about 30 minutes until soft, golden, and jammy. If you have onions already prepared or purchase store bought, this dinner will take only 30 minutes.
- Preheat the Oven: Heat the oven to 400°F or 200°C.
- Prep the Puff Pastry: Lay one square of puff pastry on your work surface, then spread a light coat of mustard over the top. Add a sprinkle of garlic powder to boost the flavor.
- Fill and Roll: Add a small spoonful of caramelized onions to the center of the pastry. Place one cooked frank on top. Grab the nearest edge of the pastry and wrap it around the frank. You only need enough overlap to create a secure seam. I like using Aidells because the flavor combinations are playful and delicious, and come pre-cooked. Set each roll seam side down on a parchment lined baking sheet.
- Make the Egg Wash: Whisk 1 egg with 1 tablespoon of water until smooth.
- Score and Finish: Cut three small slits across the top of each roll. Brush with egg wash and sprinkle with sesame seeds.
- Bake: Bake for 20 to 25 minutes until the pastry is puffed and beautifully golden in the preheated oven at 400°F or 200°C.
- Mix the Dipping Sauce: While the rolls bake, whisk together the honey, dijon mustard, mayonnaise, and lemon juice until smooth.
- Serve: Drizzle the warm rolls with hot honey, garnish with chives and parsley, and serve with a generous side of Honey Dijon Dipping Sauce. Double the sauce if you love lots of dipping. Serves 8.
EQUIPMENT NEEDED
- Baking sheet 18” x 13”
- Sharp knife for slitting pastry
- Pastry brush
- Mixing bowl for dipping sauce
- Skillet for caramelizing onions
- Parchment paper
LET’S TALK ONIONS:
Onions are that quiet little secret that make almost everything taste better, from sandwiches to soups to cozy casseroles. This time of year I like to caramelize a big batch ahead so I have them ready for spontaneous recipe making. Their sweet, jammy flavor is perfect for elevating any savory puff pastry creation you dream up. Let’s find out when they are in season and why they caramelize better during certain times of the year, and who grows them.
When are Onions in season?
Sweet onions peak from April through August, though you can find high-quality storage onions year-round. During peak season, they caramelize faster and sweeter, which makes this gourmet pigs in a blanket recipe even better. Let’s meet one of my favorite onion growers, The Owyhee Family.
MEET THE FARMER – Owyhee Produce
Sweet onions carry a sense of place, and farms like Owyhee Produce are the reason we get to enjoy such beautiful flavor in our kitchens. Tucked along the Idaho and Oregon border, their fields sit on rich volcanic soil that coaxes out naturally sweet, low pungency onions, including beloved varieties like Spanish Sweets, Vidalias, Walla Walla Sweets, Texas 1015s, and their own tearless Wicked Sweet red onions.
What I love most is their commitment to growing onions that taste good and store well, which means we get dependable, high quality onions through summer and year round. Farmers like Owyhee make recipes like this possible, and it is worth pausing to appreciate the care, soil knowledge, and season after season dedication that brings such simple, beautiful ingredients to our tables.
Swanky Pigs in a Blanket
Ingredients
Pigs in a Blanket
- 2 pounds sausage franks (907 g) @aidells
- 1 package puff pastry cut into 8 squares (a 17.3 oz standard 2 sheet package)
- ¼ cup spicy mustard (60 ml) or creamy dijon
- ½ teaspoon garlic powder 2 g
- 2 sweet onions caramelized (yields about ½ cup finished)
- 2 tablespoons olive oil
- 1 egg prepared into egg wash (1 beaten egg + 1 tablespoon water)
- 1 tablespoon Sesame seeds
Honey Dijon Dipping Sauce
- ½ cup mayonnaise (120 g)
- ¼ cup honey (85 g)
- ¼ cup dijon mustard (60 ml or 65 g)
- 1 tablespoon fresh squeezed lemon juice (15 ml)
Instructions
- Caramelize the Onions: Slice the onions into half rings about ¼ inch thick. Add them to a skillet with 2 tablespoons of olive oil and cook low and slow for about 30 minutes until soft, golden, and jammy. If you have onions already prepared or purchase store bought, this dinner will take only 30 minutes.2 sweet onions, 2 tablespoons olive oil
- Preheat the Oven: Heat the oven to 400°F or 200°C
- Prep the Puff Pastry: Lay one square of puff pastry on your work surface, then spread a light coat of mustard over the top. Add a sprinkle of garlic powder to boost the flavor.1 package puff pastry, ¼ cup spicy mustard, ½ teaspoon garlic powder
- Fill and Roll: Add a small spoonful of caramelized onions to the center of the pastry. Place one cooked frank on top. Grab the nearest edge of the pastry and wrap it around the frank. You only need enough overlap to create a secure seam. Set each roll seam side down on a parchment lined baking sheet.2 pounds sausage franks
- Make the Egg Wash: Whisk 1 egg with 1 tablespoon of water until smooth.1 egg
- Score and Finish: Cut three small slits across the top of each roll. Brush with egg wash and sprinkle with sesame seeds.1 tablespoon Sesame seeds
- Bake: Bake for 20 to 25 minutes until the pastry is puffed and beautifully golden in pre-heated oven 400°F or 200°C
- Mix the Dipping Sauce: While the rolls bake, whisk together the honey, dijon mustard, mayonnaise, and lemon juice until smooth.½ cup mayonnaise, ¼ cup honey, ¼ cup dijon mustard, 1 tablespoon fresh squeezed lemon juice
- Serve: Drizzle the warm rolls with hot honey, garnish with chives and parsley, and serve with a generous side of Honey Dijon Dipping Sauce. Double the dipping sauce if you like lots of sauce.
Notes
Nutrition
M torres
This was fun to use for appetizers at NYE! The caramelized onions were really good addition.
Tami Steggell
I love how even the choice of which protein is selected creates so much variety. I love the AIDELLS Brand Spicy Mango Smoked Chicken Sausage with jalepeno.