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 favorite memories in the kitchen is making Brunch-Style Pigs in a Blanket with my younger cousins on lazy Sunday mornings. The smell of warm dough and sizzling sausages always fills the house with laughter, chatter, and tiny kitchen disasters that somehow turn into the best memories.
These little bites are not just cute they’re comfort on a plate. Over the years, I’ve tweaked the recipe to make it faster, fluffier, and full of flavor. Every time I make them, I remember sitting on the counter, rolling dough with my cousin, and feeling the magic of simple, joyful cooking. Today, I want to share my version of Brunch-Style Pigs in a Blanket so you can recreate that cozy feeling at home.
Why I Love Making Brunch-Style Pigs in a Blanket
I adore this recipe because it’s incredibly simple, yet it brings everyone together. Breakfast can often feel rushed, but these little pigs in a blanket turn it into a celebration. The combination of buttery dough, juicy sausages, and a hint of sweetness makes each bite irresistible. Plus, they’re perfect for brunch gatherings, kids’ parties, or even a weekday breakfast when you want something special without too much fuss.
I also love that it’s versatile. I sometimes add shredded cheese, a drizzle of honey mustard, or a sprinkling of sesame seeds. Each twist keeps the recipe exciting, and it’s fun to watch my family devour them with wide-eyed delight. Making Brunch-Style Pigs in a Blanket has become my way of connecting with loved ones, passing down little culinary joys that make ordinary mornings extraordinary.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for a batch of these cozy bites:
Ingredients:
- 12 mini sausages or cocktail sausages
- 1 sheet of puff pastry, thawed
- 1 egg, beaten (for egg wash)
- 1 tablespoon whole-grain mustard (optional for dipping)
- 1 tablespoon sesame seeds or poppy seeds (optional)
- 1 teaspoon olive oil
- Pinch of salt
Little Kitchen Secrets:
- Make sure your puff pastry is cold before rolling; this keeps it flaky and tender.
- For an extra burst of flavor, brush the sausages with a little olive oil and sprinkle salt before wrapping.
- Don’t overcrowd the baking tray; each piece needs space to puff beautifully.
How I Make Brunch-Style Pigs in a Blanket, Step by Step
- Preheat the Oven: I start by heating the oven to 200°C (390°F). While it warms up, the excitement begins in the kitchen.
- Prep the Sausages: I lightly coat the sausages in olive oil and a pinch of salt. This step locks in moisture.
- Roll Out the Dough: On a floured surface, I roll the puff pastry slightly thinner, just enough to stretch it without tearing.
- Cut and Wrap: I cut the pastry into 12 rectangles. Each sausage gets its own little blanket. Wrapping them gently, I tuck the edges under for a neat finish.
- Egg Wash & Seeds: Brushing each piece with beaten egg gives that irresistible golden shine. Sometimes, I sprinkle sesame or poppy seeds for a gourmet touch.
- Bake to Perfection: I place them on a parchment-lined tray and bake for 15–20 minutes. The aroma fills the house, and it’s impossible not to sneak one early.
- Cool Slightly: I let them rest for 5 minutes. This keeps the pastry crisp and makes them easier to handle.
How I Serve It at Home
I usually serve these on a wooden board with small bowls of mustard, ketchup, or a tangy dipping sauce. For brunch, I add a side of scrambled eggs, fresh fruit, and a cup of tea or coffee. The little bites disappear fast, and everyone enjoys making their own combinations. Kids love dipping, adults love the nostalgia it’s a win-win!
If I’m serving a crowd, I make two trays and arrange them in a circle. The presentation is playful, inviting, and perfect for selfies because yes, brunch is Instagram-worthy!
Storage, Reheating & Make-Ahead Tips
- Storage: Store leftover pigs in a covered container in the fridge for up to 3 days.
- Freezing: Wrap individually in parchment and freeze for up to a month. Reheat directly from frozen in the oven at 180°C (350°F) for 10–12 minutes.
- Make-Ahead: Assemble the sausages in pastry but don’t bake. Cover with plastic wrap and refrigerate for up to 24 hours, then bake just before serving.
100-Word Short Version
My Brunch-Style Pigs in a Blanket are the perfect cozy treat for any morning. Using mini sausages wrapped in buttery puff pastry, brushed with egg, and optionally sprinkled with seeds, they bake to golden perfection in just 20 minutes. Simple, fast, and irresistible, they’re perfect for family brunches or weekday breakfasts. Serve warm with mustard or ketchup, and watch them disappear. I love making them because they turn ordinary mornings into memorable, joyful moments with family. Keep them fresh in the fridge, freeze for later, or prep ahead for stress-free brunch magic. Comfort food at its finest!
Recipe Card Section
⏱️ Time: Prep 10 min | Cook 20 min | Total 30 min
🛒 Ingredients: <ul> <li>12 mini sausages or cocktail sausages</li> <li>1 sheet of puff pastry, thawed</li> <li>1 egg, beaten (for egg wash)</li> <li>1 tablespoon whole-grain mustard (optional for dipping)</li> <li>1 tablespoon sesame seeds or poppy seeds (optional)</li> <li>1 teaspoon olive oil</li> <li>Pinch of salt</li> </ul>
👩🍳 Instructions: <ol> <li>Preheat oven to 200°C (390°F).</li> <li>Coat sausages lightly with olive oil and salt.</li> <li>Roll puff pastry slightly thinner on a floured surface.</li> <li>Cut pastry into 12 rectangles and wrap each sausage.</li> <li>Brush with beaten egg and sprinkle seeds if using.</li> <li>Bake 15–20 minutes until golden and puffed.</li> <li>Let cool for 5 minutes before serving.</li> </ol>
📝 Notes:
- Puff pastry must stay cold to ensure flakiness.
- Don’t overcrowd the tray for even baking.
- Assemble ahead for easy brunch prep.
- Freezes well; reheat directly from frozen.
🍽️ Nutrition:
Serving Size: 2 pieces
Calories: 220 kcal
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 7g
Carbs: 14g
Fiber: 1g
Protein: 8g
Sugar: 1g
Sodium: 400mg
Cholesterol: 35mg
Brunch-Style Pigs in a Blanket
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 pieces 1x
- Category: Breakfast
- Method: Baking
- Cuisine: British
Description
Cozy Brunch-Style Pigs in a Blanket with mini sausages wrapped in buttery puff pastry. Perfect for family brunches or a fun morning treat!
Ingredients
- 12 mini sausages or cocktail sausages
- 1 sheet of puff pastry, thawed
- 1 egg, beaten (for egg wash)
- 1 tablespoon whole-grain mustard (optional for dipping)
- 1 tablespoon sesame seeds or poppy seeds (optional)
- 1 teaspoon olive oil
- Pinch of salt
Instructions
- Preheat oven to 200°C (390°F).
- Coat sausages lightly with olive oil and salt.
- Roll puff pastry slightly thinner on a floured surface.
- Cut pastry into 12 rectangles and wrap each sausage.
- Brush with beaten egg and sprinkle seeds if using.
- Bake 15–20 minutes until golden and puffed.
- Let cool for 5 minutes before serving.
Notes
Keep puff pastry cold for flakiness. Don’t overcrowd tray. Assemble ahead for easy prep. Freezes well and reheat directly from frozen.
Nutrition
- Serving Size: 2 pieces
- Calories: 220
- Sugar: 1
- Sodium: 400
- Fat: 14
- Saturated Fat: 5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 1
- Protein: 8
- Cholesterol: 35
Conclusion
Brunch doesn’t have to be complicated, and Brunch-Style Pigs in a Blanket prove that simple ingredients, a little care, and a sprinkle of love can create magic. Every bite reminds me why I fell in love with cooking: it’s not just food, it’s joy, connection, and memories shared around the table. Try this recipe, invite loved ones, and make your mornings cozy, fun, and delicious. Cooking is a celebration, and these little bites make it unforgettable.