Sausage, peppers + onions pigs in a blanket

  • 1/2 large sweet onion, thinly sliced
  • 14 oz. puff pastry, thawed but chilled
  • Dijon mustard
  • 3 sausages, halved longways and then cut in thirds (I used a pre-cooked + packaged sausage to get that nostalgic pigs in a blanket taste, but any can work)
  • 1 whole roasted red pepper, thinly sliced
  • To garnish: salt, pepper, garlic powder, poppy seeds + sesame seeds (white + black)
  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Start by caramelizing the onion. In a small pan, heat a tablespoon or so of olive oil on low heat. Add the onions + stir occasionally for ~17 minutes until the onions are softened  + golden. It takes some time, but totally worth it.
  3. Lay your puff pastry on a clean surface. Cut the puff pastry into 8 even squares, then cut these squares into 2 triangles. You'll have 16 pieces.
  4. Prep the pigs in a blanket on a lined baking sheet. Brush a thin coat of dijon mustard onto each triangle. Add a piece of the sausage, cut-side down. Add a slice of red pepper + a small spoonful of the caramelized onions. Repeat for all pieces of puff pastry.
  5. Wrap both sides of the triangle around the filling, securing the ends underneath. Place the pigs in a blanket on two baking sheets, making sure to leave ample space for them to puff up.
  6. Garnish the top of each pigs in a blanket with some salt, fresh cracked pepper, poppy seeds + sesame seeds. 
  7. Bake the pigs in a blanket for 18-20 minutes until golden + puffed. Let cool + serve with more mustard for dipping.