Breakfast & Brunch:

Pigs in a Blanket

It’s not a party without Pigs in a Blanket! This fresh take on a classic, crowd-pleasing favorite is perfect for any gathering. Enjoy hot out of the oven with a drizzle of 100% pure honey on top, or pair with a honey-sweetened dipping sauce. Yum!

Yield 40 Pigs in a Blanket
Prep Time 20 Minutes
Total Time 30 Minutes

  • ½ cup ketchup
  • ½ cup Nate’s 100% Pure Honey, plus more for drizzling
  • 3 Tbsp white vinegar
  • ¼ tsp chipotle powder
  • ½-1 tsp garlic salt (start with ½ tsp and adjust as needed)
  • 1 tsp mesquite seasoning (or substitute mesquite steak rub)
  • 1 tsp onion powder
  • 10 oz puff pastry, thawed overnight in the refrigerator
  • 14 oz package mini smoked sausages
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Preheat oven to 375° F. In a small saucepan, create a BBQ sauce by combining the ketchup, ½ cup honey, vinegar, chipotle powder, garlic salt, mesquite seasoning and onion powder. Whisk to combine, and bring to a simmer over low to medium heat for 5 minutes. Turn off the heat and allow to cool slightly.

Cut the puff pastry sheets into 2-inch squares, and brush with the BBQ sauce. Place a smoked sausage at one corner, and roll until the dough is folded completely around the sausage. Place all the rolled pigs in a blanket on a parchment-lined baking sheet, at least 2 inches apart.

Bake for 10-12 minutes, until the dough is golden brown. Drizzle honey over the pigs in a blanket, and serve with remaining BBQ sauce.

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