Pigs in a blanket are a party classic and so easy! This recipe uses sauerkraut to jazz up the mini hot dogs. Make sure it is thoroughly drained before adding. You can also use spicier sausages with harissa sauce as a variation of this recipe.

Pigs in a Blanket by Bonjour Cuisine

Pigs in a Blanket

Author: adapted from Epicurious by Bonjour Cuisine


  • 1 large egg
  • 1 14- to 17-ounce box of puff pastry, thawed according to package directions
  • 1/3 cup whole-grain mustard
  • 1/3 cup drained sauerkraut (optional)
  • 32 mini hot dogs or sausages
  • Sesame, poppy, or caraway seeds, for sprinkling


  1. Preheat the oven to 400°F.

  2. Line two 13x18-inch baking sheets with parchment paper. In a small bowl, beat the egg with 1 tablespoon water.
  3. Prep the ingredients for the filling and set aside. Roll each sheet to a 9x12-inch rectangle. Cut each piece lengthwise into eight 1 1/2-inch wide strips. Cut each strip crosswise into two pieces, about 4 1/2 inches long.

  4. Spread the center of each piece of pastry with 1/2 teaspoon mustard and top with 1/2 teaspoon sauerkraut. Brush one narrow end of the pastry with egg wash, add one piece of sausage, and roll to enclose.
  5. Return to parchment-lined baking sheets. Brush the top of each pastry with egg wash and sprinkle with seeds, seam-side down. Chill in refrigerator for 15 minutes.

  6. Bake until golden brown and puffed, 23 to 27 minutes.

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