Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
One of my fondest memories in the kitchen is Sunday mornings with my little nephew, who would toddle around in his tiny slippers, waiting for me to pull golden, buttery pastries from the oven. That’s when I first made Sausage Breakfast Pigs in a Blanket, and let me tell you the joy on his face when he bit into one of these little bundles of deliciousness is something I’ll never forget. Today, I want to share this recipe with you so that you, too, can bring a little warmth, happiness, and nostalgia to your mornings.
Sausage Breakfast Pigs in a Blanket are perfect for family breakfasts, brunches, or even a cozy treat with coffee in hand. These little rolls are savory, comforting, and incredibly easy to make exactly the kind of recipe I adore.
Why I Love Making This Recipe
There’s something magical about wrapping seasoned sausages in buttery dough. It’s like giving comfort food a warm hug. I love making Sausage Breakfast Pigs in a Blanket because they are simple enough for a weekday breakfast yet feel special enough for a weekend brunch. They also bring people together kids giggle when they see them, friends ask for seconds, and everyone ends up chatting around the table while nibbling on these little delights.
For me, cooking is about memories and connection, not perfection. These pigs in a blanket don’t have to look perfect; it’s the taste and the love you put into them that counts.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for this recipe:
- 12 breakfast sausages (pork or your favorite variety)
- 1 sheet of puff pastry (thawed if frozen)
- 1 egg, beaten (for egg wash)
- 1 tablespoon milk
- 1 teaspoon Dijon mustard (optional, for a little zing)
- 1 tablespoon brown sugar (optional, for a sweet-salty twist)
Kitchen secrets I love:
- Egg wash magic: Brushing the tops with egg wash makes the pastries golden and shiny small detail, huge impact.
- Flavor boost: A light brush of Dijon mustard inside the dough before rolling adds a subtle tang that balances the sweetness of the pastry beautifully.
- Sweet twist: Sprinkling a touch of brown sugar on top before baking caramelizes slightly, giving a café-style finish.
How I Make It, Step by Step
- Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
- Cut your puff pastry into 12 equal rectangles.
- Place one sausage on each rectangle. If you like, spread a thin layer of Dijon mustard on the dough first.
- Roll the pastry around the sausage, tucking in the edges to seal.
- Mix the beaten egg with a tablespoon of milk and brush over each wrapped sausage.
- Optional: Sprinkle lightly with brown sugar for a sweet-salty finish.
- Bake for 15–20 minutes, or until golden and puffed.
- Remove from oven and allow to cool for 2–3 minutes before serving.
How I Serve It at Home
I love serving these with a side of fresh fruit, a dollop of ketchup or maple syrup, and a hot mug of tea or coffee. They’re perfect for little fingers and grown-up appetites alike. Sometimes I make a dozen for breakfast and a dozen more to freeze for later they reheat beautifully.
You can also serve them on a platter for brunch gatherings they disappear fast, and everyone always asks for the recipe.
Storage, Reheating & Make-Ahead Tips
- Storage: Keep in an airtight container for up to 2 days.
- Freezing: Wrap individually in parchment and freeze for up to 3 months.
- Reheating: Pop in the oven at 180°C (350°F) for 5–7 minutes or until heated through.
- Make-Ahead: You can assemble them the night before and refrigerate. Bake fresh in the morning for maximum puffiness and crispness.
100-Word Short Version
Sausage Breakfast Pigs in a Blanket are golden, flaky pastries wrapped around savory breakfast sausages. I love making them for Sunday mornings, sharing laughter and stories with family. You need puff pastry, sausages, a simple egg wash, and optional mustard or brown sugar. Cut the pastry, roll around the sausages, brush with egg wash, and bake for 15–20 minutes until golden. Serve with fruit, ketchup, or syrup for a cozy, irresistible breakfast. They’re easy, comforting, and perfect for any morning or brunch spread bringing warmth and happiness to the table with every bite.
Recipe Card Section
⏱️ Time
- Prep: 10 minutes
- Cook: 15–20 minutes
- Total: 30 minutes
🛒 Ingredients
- 12 breakfast sausages
- 1 sheet puff pastry
- 1 egg, beaten
- 1 tbsp milk
- 1 tsp Dijon mustard (optional)
- 1 tbsp brown sugar (optional)
👩🍳 Instructions
- Preheat oven to 200°C (400°F) and line a tray with parchment.
- Cut puff pastry into 12 rectangles.
- Place one sausage on each, optionally spread mustard first.
- Roll pastry around sausage and seal edges.
- Brush with egg wash (egg + milk).
- Optionally sprinkle brown sugar on top.
- Bake 15–20 minutes until golden.
- Cool slightly and serve.
📝 Notes
- Egg wash creates a golden, shiny finish.
- Dijon mustard adds tang, brown sugar adds sweet-salty flavor.
- Freeze unbaked for up to 3 months or store baked in airtight container for 2 days.
🍽️ Nutrition (per serving)
Calories: 210 kcal
Protein: 9g
Carbs: 15g
Fat: 14g
Saturated Fat: 6g
Sugar: 2g
Sodium: 450mg
Fiber: 1g
Sausage Breakfast Pigs in a Blanket
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: British
Description
Sausage Breakfast Pigs in a Blanket are golden, flaky pastries wrapped around savory breakfast sausages. This cozy, family-friendly recipe is perfect for Sunday mornings or brunch, bringing warmth and happiness to your table.
Ingredients
- 12 breakfast sausages
- 1 sheet puff pastry
- 1 egg, beaten
- 1 tbsp milk
- 1 tsp Dijon mustard (optional)
- 1 tbsp brown sugar (optional)
Instructions
- Preheat oven to 200°C (400°F) and line a tray with parchment.
- Cut puff pastry into 12 rectangles.
- Place one sausage on each rectangle, optionally spread mustard first.
- Roll pastry around sausage and seal edges.
- Brush with egg wash (egg + milk).
- Optionally sprinkle brown sugar on top.
- Bake 15–20 minutes until golden.
- Cool slightly and serve.
Notes
Egg wash creates a golden, shiny finish. Dijon mustard adds tang, brown sugar adds sweet-salty flavor. Freeze unbaked for up to 3 months or store baked in airtight container for 2 days.
Nutrition
- Serving Size: 1 pig in a blanket
- Calories: 210
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 40mg
Conclusion
Making Sausage Breakfast Pigs in a Blanket always brings back memories of laughter, cozy kitchens, and simple joys. It’s not just a breakfast; it’s a way to connect, share love, and create warmth at the table. Cooking is my love language, and these little golden parcels are my favorite way to say “I care” every bite tells a story. From my kitchen in the United Kingdom to yours, I hope this recipe fills your mornings with happiness, connection, and the comforting aroma of buttery pastry and savory sausage.