Garlic Pigs in a Blanket

D'Artagnan chef bio | Yield: about 8-12 slices | Cook Time: 20 minutes
Make this super-easy modern version of a retro party staple. Serve sliced with a variety of condiments, from spicy Dijon mustard to a sweet fruit chutney.
French Garlic Sausage Pigs in a Blanket Recipe | D'Artagnan


  • 1 French Garlic Sausage
  • 1 package best quality frozen puff pastry, such as Dufour
  • Condiments for serving


  1. Preheat the oven to 450 degrees F. Following the directions on the package, thaw the puff pastry.
  2. Once soft enough to handle, place on a sheet of parchment paper and flatten out, being careful not to tear the pastry at the seams. Remove the sausage from its wrapper and place on the puff pastry. Roll the sausage up in the pastry, using the parchment to aid in rolling. You want the pastry to be free of air pockets and fairly tight around the sausage. Trim any excess pastry as necessary. Crimp and seal all of the edges and ends. Prick the log with a fork in a few spots. Place on a baking sheet, seam side down and chill in the fridge until ready to bake. 
  3. Bake for approx. 20 minutes until golden brown and crispy on the outside. Remove from the oven, allow to cool a bit then slice and serve.