Food and Recipes Appetizers Conecuh Sausage Pigs In Blankets Be the first to rate & review! These fancy pigs in blankets are just as easy to make as the original recipe, and they feature Southern favorite Conecuh sausage. By Jasmine Smith Published on December 3, 2023 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Greg Dupree; Food Stylist: Micah Morton; Prop Stylist: Ginny Branch Active Time: 35 mins Total Time: 50 mins Yield: 40 Fast-fix appetizers are a must for any party, but sometimes you need to step things up a notch for the holidays. Enter these fancy pigs in a blanket—they’re everything you love about classic pigs in a blanket, but dressed up for the holidays. Cocktail sausages and refrigerated crescent roll dough are the usual suspects in traditional recipes; here, our Test Kitchen professionals have upped the ante with smoky Alabama-based Conecuh-brand sausage and buttery, flaky puff pastry. What Is Conecuh Sausage? Conecuh sausage is a brand of sausage made in Alabama and available across the South. If you can’t find it in your area, any brand of smoked sausage links will do. Is Puff Pastry Better Than Crescent Roll Dough? Crescent roll dough is less expensive, but puff pastry bakes up more crispy, thanks to sheets of butter than are sandwiched between its many layers. Ingredients 2 frozen puff pastry sheets, thawed (from 1 [17.3-oz.] pkg.) All-purpose flour, for work surface 1 (1-lb.) pkg. hickory-smoked sausage (such as Conecuh), halved lengthwise and cut into 2-inch pieces (about 40 pieces) 2 large eggs, lightly beaten 2 Tbsp. poppy seeds 1/2 cup mayonnaise 1/4 cup sour cream 3 Tbsp. Dijon mustard 3 Tbsp. honey 1/4 tsp. kosher salt Chopped fresh chives Directions Preheat oven to 400°F. Line 2 baking sheets with parchment paper; set aside. Unfold 1 pastry sheet on a lightly floured surface; roll into a 15- x 10-inch rectangle. Prick all over with a fork; cut into 20 (2 1/2-inch) squares. Repeat with remaining pastry. Place 1 sausage piece diagonally in center of 1 pastry square. Fold 1 corner over sausage piece, tightly tucking corner under sausage. Fold opposite corner over sausage, overlapping pastry and tucking corner under bottom side. Transfer to 1 prepared baking sheet. Repeat with remaining pastry squares and sausage, spacing 1 inch apart on prepared baking sheets. Brush with egg; sprinkle evenly with poppy seeds. Chill for 15 minutes. Meanwhile, in a medium bowl, stir together mayonnaise, sour cream, mustard, honey, and salt until well combined. Chill sauce until ready to serve. Bake pastries in preheated oven until golden brown, 18 to 20 minutes. Serve with sauce, and garnish with chives. Rate It Print