Swanky Pigs in a Blanket

Golden brown baked pigs in a blanket with caramelized onions and topped with sesame seeds and green onions.

5 from 1 vote

Golden puff pastry wrapped around flavorful sausage and sweet caramelized onions creates the most irresistible swanky pigs in a blanket. Serve them warm with honey Dijon dipping sauce for a fun meal or appetizer everyone will love.

Course Appetizer, Dinner, Lunch, Snack

Cuisine American, Comfort Food

Keyword Gourmet Pigs in a Blanket Recipe, Swanky Pigs in a Blanket

Prep Time 5

Cook Time 25

Caramelizing Onions 30

Total Time 1

Servings

Calories 779kcal

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

Recipe tips: I like using Aidells Chicken Sausage because the flavor combinations are playful and delicious, and come pre-cooked.

Nutrition