Nigella's Pigs in Blankets recipe

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Tasty and easy-to-make hot dog sausage rolls. I've had enthusiastic feedback for both the vegetarian and meat versions.

  • Prep10m
  • Cook20m
  • Total30m

At first glance this recipe doesn’t seem particularly special. These pigs in blankets* are made from hot dogs, puff pastry and an egg. The recipe comes from Kitchen (affiliate link) by Nigella Lawson, where she describes these franks-in-blanks as “an eating experience that is nothing short of rapturous”. She’s absolutely right. It all starts to make sense when you get the ugly little constructions into the oven and they puff up and turn golden brown.

I’ve made these sausage rolls using vegetarian and meat frankfurters and both received glowing feedback. The veggie hot dogs (which can be found in the frozen aisle in Sainsbury’s or Tesco - they seem to have been discontinued - what a shame) taste surprisingly similar to their meaty equivalents.

The amount of sausage rolls you end up with depends on the size and number of your hot dogs. It can help to unroll the pastry and roughly lay over the hot dogs to figure out how to divide it up. If the pastry doesn’t look big enough, roll it out with a rolling pin to make it go further. I usually find that one pre-rolled sheet is plenty and any leftovers get turned into jam tarts.

These sausage rolls are perfect for picnics, party food or lunchboxes. I don’t make the dipping sauce but I’ve included the ingredients and method below.

★ ★ ★

* The name has always confused me. I think of pigs in blankets as bacon-wrapped sausages but Nigella has two recipes and both involve pastry.

Recipe credit

Kitchen (affiliate link) by Nigella Lawson.


Nigella's Pigs in Blankets

  • Prep10m
  • Cook20m
  • Total30m
Serves: 24-32 sausage rolls


Sausage rolls

  • 1 pack of ready rolled puff pastry
  • 1 pack of frankfurters or vegetarian hot dogs (usually 8 long sausages)
  • 1 beaten egg

Mustard dipping sauce

  • 100g wholegrain mustard
  • 100g Dijon mustard
  • 2 tbsp sour cream


  1. Preheat the oven to 220°C (200°C fan) and cover a large baking tray with some greaseproof paper (this often comes with the puff pastry) and a little oil.
  2. Unwrap 1 roll of puff pastry and cut it into quarters then cut each quarter in half, lengthways, so that you end up with 8 strips of pastry.
  3. Place 1 frankfurter (usually 8 in total) at the edge of a piece of pastry then roll it up, pressing firmly along the seam to seal the pastry and prevent it opening while it cooks. Repeat until you‘ve used up all of the pastry strips and have 8 rolled up frankfurters.
  4. Cut each roll into three or four depending on how big you’d like your sausage rolls to be and then place seam side down onto the baking tray.
  5. Brush 1 beaten egg over the sausage rolls, then bake for 15-20 minutes until the pastry has turned golden brown.
  6. Combine 100g of wholegrain mustard, 100g of Dijon mustard and 2 tablespoons of sour cream to make the dip and place into a bowl to serve alongside the sausage rolls.
Extremely tasty and easy to make sausage rolls

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