New Year’s Pigs in Soft Blankets
Festive, soft-dough pigs in blankets—golden, glossy, and perfect for New Year’s countdown snacking with a tangy honey-mustard dip.
Prep Time
30 min
Cook Time
15 min
Total Time
90 min
Servings
8
Fun party lore: In the 1950s, American cocktail culture helped popularize this dough-wrapped sausage snack, while across the Atlantic, the British version wrapped sausages in bacon for Christmas. Ours leans stateside—soft, bakery-style dough you can prep ahead, then bake just before the countdown for maximum aroma and applause.
Practical magic: A quick, cozy dough hugs bite-sized sausages, sealing in juiciness without greasiness. A brush of egg wash creates a glossy sheen, and sesame seeds add a nutty snap. Pair with a tangy honey-mustard dip to cut through richness—exactly what a sparkling toast craves.
Set them out on a warm platter, keep the bubbly or fizzy cider close, and watch them vanish faster than the final ten seconds. New year, new batch? Always a good resolution.
Ingredients
- 360 g plain (all-purpose) flour
- 7 g instant yeast
- 20 g caster sugar
- 6 g fine salt
- 250 ml warm whole milk (about 37–40°C)
- 40 g unsalted butter, softened
- 24 cocktail hot dogs/mini sausages (about 400 g), patted dry
- 1 egg (for egg wash)
- 15 ml milk (for egg wash)
- 10 g sesame seeds (optional)
- 60 g Dijon mustard (for dip)
- 30 g honey (for dip)
- 15 ml apple cider vinegar (for dip)
- 1 g fine salt (pinch, for dip)
Nutrients
- ironsource
From flour and sausages
- calciumsource
From milk and sesame seeds
- proteingood
From sausages and milk-enriched dough
- vitamin B12source
From meat sausages
Instructions
- 1
In a large bowl, whisk flour, yeast, sugar, and salt.
- 2
Stir in warm milk, then add softened butter. Mix until a shaggy dough forms.
- 3
Knead (by hand 8–10 minutes or mixer 5–6 minutes) until smooth and slightly tacky.
- 4
Cover and let rise in a warm place until doubled, about 45–60 minutes.
- 5
Preheat oven to 200°C (fan 180°C). Line two baking trays with parchment.
- 6
Punch down the dough and divide into 24 equal pieces (about 25 g each). Roll each piece into a 15–18 cm rope.
- 7
Wrap each rope around a dry, room-temperature cocktail hot dog, overlapping slightly to seal. Place seam-side down on trays, spaced apart.
- 8
Lightly cover and proof 10–15 minutes until slightly puffy.
- 9
Beat egg with 15 ml milk. Brush rolls, then sprinkle with sesame seeds.
- 10
Bake 12–15 minutes until deep golden and glossy.
- 11
Meanwhile, whisk Dijon, honey, vinegar, and a pinch of salt for the dip.
- 12
Cool the rolls 5 minutes, then serve warm with the honey-mustard dip.
Chef's Tip
For peak party convenience, shape and tray the wrapped sausages up to 6 hours ahead, cover, and refrigerate. Bake from cold, adding 2–3 minutes to the time.
Fun Fact
“Pigs in blankets” appear in mid-20th-century American cookbooks tied to cocktail culture; the British holiday variant wraps sausages in bacon instead of dough.
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