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–+ servings
Sticky Pigs in Blankets

Sticky Pigs in Blankets with Sweet Glaze for a Crowd Pleaser

These Sticky Pigs in Blankets bring together savory sausages and a sweet glaze, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 8 pieces
Course: Appetizers
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 12 pieces Cocktail Sausages Pork, beef, or vegetarian
For the Pastry
  • 1 lb Puff Pastry Thawed
  • 1 piece Egg Beaten for egg wash
For the Glaze
  • 0.25 cup Honey Or maple syrup
  • 0.25 cup Barbecue Sauce Use your favorite
  • 2 tbsp Soy Sauce Tamari for gluten-free
  • 1 tsp Garlic Powder
  • 1 tsp Paprika Smoked paprika enhances flavor

Equipment

  • Oven
  • Baking Sheet
  • parchment paper
  • Medium Bowl
  • Sharp Knife
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Lightly flour your work surface, roll out the puff pastry to 1/8 inch thick, and cut into strips 1 inch wide by 4 inches long.
  3. Wrap each cocktail sausage in a strip of puff pastry, sealing the edges with the beaten egg wash.
  4. Brush the tops with remaining egg wash for a glossy finish.
  5. Whisk together honey, barbecue sauce, soy sauce, garlic powder, and paprika in a medium bowl.
  6. Bake the wrapped sausages in the preheated oven for 15 minutes until golden brown.
  7. Brush the baked pigs in blankets with the prepared glaze and return to the oven for an additional 5 minutes.
  8. Allow to cool slightly before serving warm, optionally with extra barbecue sauce for dipping.

Nutrition

Serving: 1pieceCalories: 150kcalCarbohydrates: 12gProtein: 6gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 300mgPotassium: 100mgFiber: 1gSugar: 5gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

These Sticky Pigs in Blankets are perfect for freezing. Assemble ahead of time and bake directly from frozen.

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