Pigs in a Blanket (Sausage Rolls)
Published Jun 05, 2019
Updated Aug 29, 2024
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Learn how to make the best and original pigs in a blanket from scratch. This easy pigs in a blanket or sausage rolls recipe calls for simple ingredients and 100% homemade.
Pigs In A Blanket Recipe
I have wanted to make pigs in a blanket for the longest time.
They are a delicious and savory pastry roll with sausage. They are also called sausage rolls.
My recipe produces cotton soft and fluffy bread, encasing a juicy sausage inside and tastes just like the best Asians bakeries.
Ingredients For Pigs In A Blanket
This recipe calls for the following ingredients:
- Bread flour or all-purpose flour
- Instant dried yeast
- Unsalted butter
- Eggs
- Whole milk
- Sausages
See the recipe card for full information on ingredients.
How To Make Pigs In A Blanket
There are two ways to make these rolls or sandwiches.
The first method is using a store-bought puff pastry sheet or crescent rolls in a tube.
The second method is to make everything from scratch. My recipe makes the softest, original and the best pigs in a blanket or sausage rolls using a soft and sweet bread dough.
For the wrapping, you can check Christine’s Recipe to see the easy step-by-step picture guide.
Frequently Asked Questions
Yes, you can store covered up these sausage rolls unbaked in the refrigerator for a day or two without anything happening to its quality. If it will be longer, it would be best to freeze them.
If the sausage rolls are stored correctly, they will last 3-4 days in the fridge.
This recipe has 475 calories per serving.
What To Serve With Pigs In A Blanket
This dish is best served as a snack. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Pigs in a Blanket (Sausage Rolls)
Ingredients
- 300 g (10½ oz) bread flour or all-purpose flour
- 5 g (⅙ oz) active dry yeast or instant yeast
- 10 g (¼ oz) sugar
- 6 g (¼ oz) salt
- 30 g (1 oz) unsalted butter, room temperature
- 1 egg
- 8 oz (230g) whole milk
- 8 pieces sausages
- Milk, for brushing
Instructions
- Put ½ portion of the flour and yeast in a bowl and combine. Add the sugar and salt and mix well.
- Pour the egg and milk mixture into the bowl. Use a large spoon (or pastry scraper) to mix everything together.
- Put the remaining ½ portion of the flour into the bowl and knead briefly to combine all the ingredients.
- Take the dough out of the bowl and knead. The dough will become elastic after kneading for about 5 minutes.
- Add the butter and knead the dough for 5-10 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny. You can also try stretching part of the dough, if it stretches into a thin sheet without breaking, the dough is ready.
- Put the dough into a lightly buttered bowl and cover with a damp cloth. Let the dough rise in a warm place until its size doubles (1 – 1 ½ hour depending on the room temperature).
- Take the dough out of the bowl, deflate it by touching lightly.
- Cut the dough into 8 pieces, roll into a ball, cover with a damp cloth and let them rest for 10 minutes.
- Use a rolling pin to roll the dough into long cylinders, about 40 cm (16”) in length (depends on the length of the sausage). Roll to enclose the sausage, with the end of the dough facing down. Click here to see the step-by-step wrapping guide.
- Place the rolls on a tray lined with parchment paper. Cover the rolls and let it rise until it almost doubles in size. Brush lightly with some milk.
- Preheat the oven to 200°C (400°F) and bake for about 10-12 minutes or until the rolls turn light brown. You may cover the rolls with aluminum foil to prevent browning.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, I’ve tried your recipe. Everything turn out great except for the bottom of the bun, it sticks on the greaseproof paper even though I’ve greased it. Also my dough got stickier and softer after rising, could that be the problem? I’ve added additional flour too. Wondering what went wrong :(
Hi Vivien, that’s very strange. What flour did you use? Is your sausage watery? Next time also grease the paper.
I saw somewhere that humidity causes the dough to get sticky. So sprinkle some Flour on the paper as well as on the rolled sausage dough before you cover it again to proof. Hope this helps!
Good idea!
Do you boil the sausages before putting them into the dough
No need.
Hi, can i replace bread flour with multipurpose flour?
Hmm, I think you have to use bread because you want the bread texture.
Hi..is that we must cook the sausages before…if yes how to cook? Boil or fried? Or rolls directly and baked…let me know..tq
No need.
Hi..is that we must to cook the sausages before..or just roll directly and baked…confused a bit?
hi, am a high school student and i’d like to know how can the sausage be affected if you stretch the pastry during rolling
Hi,
Can i replace bread flour with all purpose flour?
Hi. Can I please check if I can prepare the dough the night before and do the final knead in the morning. Will it last? And if yes, do I leave it out or in the fridge?
I always buy these at the Chinese bakery. I also notice that they usually have a sweet sticky glaze on top. Do you know what they use to create that?
It’s created by brushing a light coat of egg wash on top of the buns.
good food but no nutrition facts or food labels