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Hogs in a Pretzel Blanket

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

These pretzel-style sausage rolls offer a sophisticated twist on a classic British snack. By using a clever bicarbonate of soda glaze, the puff pastry takes on the deep, burnished colour and distinct savoury flavour of a traditional pretzel. Wrapped around hearty pork sausages, they provide a satisfying, high-protein bite that feels far more indulgent than the simple preparation suggests. The contrast between the flaky pastry and the salty, seeded crust makes them an instant favourite for any gathering.

Ideal as a substantial party canapé or a weekend treat, these 'hogs in a blanket' are best served warm from the oven. The addition of poppy seeds adds a delicate crunch, while a side of sharp whole grain mustard cuts through the richness of the pork. For ease, you can even prepare the rolls a day in advance and simply glaze and bake them when your guests arrive.

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Ingredients for Hogs in a Pretzel Blanket

  • 2 large egg yolks

  • 1 sheet frozen puff pastry (one 400g package or half a 17.90g package), thawed

  • Plain flour (for dusting)

  • 4 precooked pork sausages (such as andouille or kielbasa

  • about 450g ), halved lengthwise

  • 1/2 teaspoons bicarbonate of soda

  • Kosher salt and poppy seeds (for sprinkling)

  • Whole grain Dijon mustard (for serving)

How to make Hogs in a Pretzel Blanket

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Preheat oven to 400°. Mix yolks and 1 tablespoon water in a small bowl until smooth. Gently roll out puff pastry on a lightly floured surface just to press out any creases; brush with egg wash. Cut into 8 long strips. Lightly dust sausages with flour. Working one at a time, wrap pastry around sausage, egg wash side facing in. If pastry becomes too soft, chill until firm before continuing.

Place rolled-up sausages on a parchment-lined baking sheet, cut side down. Mix bicarbonate of soda into remaining egg wash and brush over pastry (this will give dough a sheen); sprinkle with salt and poppy seeds. Chill 15 minutes.

Bake until pastry is puffed and golden brown, 25–30 minutes. Let cool. Slice into bite-size portions and serve with mustard.

Do ahead: Sausages can be rolled in pastry 1 day ahead. Cover and chill. Brush with egg wash and sprinkle with salt and poppy seeds just before baking.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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