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Breakfast & Brunch:

Pigs in a Blanket

It’s not a party without pigs in a blanket! This fresh take on a crowd-pleasing classic 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 Makes 40 Pigs in a Blanket
Prep Time 20 minutes
Total Time 30 minutes

Ingredients
  • ½ cup ketchup
  • ½ cup Nature Nate’s 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 ounces puff pastry, thawed overnight in the refrigerator
  • 1 14-ounce package mini smoked sausages


Directions

Preheat oven to 375° F. In a small saucepan, create a BBQ sauce by combining the ketchup, honey, vinegar, chipotle powder, garlic salt, mesquite seasoning and onion powder. Whisk to combine, and bring to a simmer over medium to low heat for five minutes. Turn off the heat and allow to cool slightly.

Cut the puff pastry sheets into two-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 two 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.