Sausage, peppers + onions pigs in a blanket

 
Sausage + pepper pigs in a blanket
 

Guess what's coming back! Football. And while I don't profess to be a no. 1 fan, I definitely enjoy watching those games when they're on. Also, you can't beat the food.

To celebrate the new season I'm joining some very talented food bloggers for a Foodie Football Fans collaboration. We'll be serving up posts inspired by our favorite teams, starting with tailgate-ready eats. Be sure to scroll down to see all 64 (yes!) tailgating recipes.

Being from New York, the Jets are my team so this tailgating treat is inspired by two New York classics: sausage and peppers + everything bagels.

Sausage and peppers are a staple for street cart vendors in the city, and they happen to be a popular choice for tailgaters at Jets games. It's a classic combination, best served on some sort of roll or in this case, puff pastry.

Also popular in New York? Bagels. Honestly every time I try to get a good bagel outside of New York it's impossible. The topping for these pigs in a blanket include some of the familiar flavors of an everything bagel: salt, poppy seeds + sesame seeds.

You don't want to overstuff these, so a small slice of red pepper + just a bit of onion will do. I also found that cutting the sausages in half made it easier to wrap everything in tight. Pack these in a seal-tight tupperware + they'll be a hit at any tailgate, trust me.

Sausage + pepper pigs in a blanket

Sausage, peppers + onions pigs in a blanket (Makes 16)

  • 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.
 
64 recipes for the perfect football tailgate! Check out everything from appetizer recipes, entree recipes, cocktail recipes, dessert recipes, side dish recipes and more to cheer on your team! #foodiefootballfans
64 recipes for the perfect football tailgate! Check out everything from appetizer recipes, entree recipes, cocktail recipes, dessert recipes, side dish recipes and more to cheer on your team! #foodiefootballfans
 
 
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Note: This post is in no way sponsored, endorsed or administered by the National Football League (NFL) or any of its teams. All opinions and views expressed on our blogs are our own, not that of the NFL and/or any of its 32 teams. Any team names, logos or other symbols referenced are properties of their respective organizations. We are just big fans — and we want to share our love for our teams, the game and the food that brings us all together on game day.