Super Bowl Beef Sausage Wraps (Printable Version)
Juicy beef sausages wrapped in golden, flaky pastry ideal for easy, flavorful game day bites.
# What You Need:
→ Pigs in a Blanket Components
01 - 1 package (14 oz) beef cocktail sausages, approximately 24 pieces
02 - 1 sheet (8 oz) puff pastry or crescent roll dough, thawed
03 - 1 large egg
04 - 1 tbsp water
05 - 1 tbsp poppy seeds or sesame seeds, optional
→ Dipping Sauces
06 - 1/2 cup yellow mustard
07 - 1/2 cup ketchup
08 - 1/2 cup barbecue sauce
# How to Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
02 - Unroll the puff pastry or crescent roll dough onto a lightly floured surface. Cut into 24 strips, each about 1 x 3 inches.
03 - Pat the sausages dry with paper towels to remove excess moisture for better dough adhesion.
04 - Wrap each sausage with a strip of dough, overlapping slightly and pressing firmly to seal the edge. Place seam-side down on the prepared baking sheet.
05 - In a small bowl, whisk together the egg and water until combined. Brush the tops of each wrapped sausage with the egg wash.
06 - Sprinkle with poppy seeds or sesame seeds if desired for added texture and visual appeal.
07 - Bake for 18–20 minutes, or until the pastry is golden brown and puffed.
08 - Let cool for 5 minutes before serving. Arrange on a platter with mustard, ketchup, and barbecue sauce on the side for dipping.
# Expert Advice:
01 -
- The beef sausage gives these a heartier, more satisfying bite than the usual cocktail wienies
- They come together in under 40 minutes but taste like you put in way more effort
02 -
- Don't skip drying the sausages with paper towels or the dough won't adhere properly during baking
- Space the wrapped sausages about an inch apart on the baking sheet so the pastry can puff up evenly
03 -
- Work quickly with thawed puff pastry because it becomes difficult to handle once it warms up too much
- If using crescent dough, press the perforations together firmly so you don't have gaps while wrapping