Pigs in a blanket are usually very bland and boring for me. But not this recipe! These flavor-packed, Sweet and Spicy Pigs in a Blanket paired with a Habanero Spicy Cheese dip are the first thing on our menu on game day and any occasion that calls for party food with tons of flavor!
What’s the one thing Mr K would like to change about me? My nonchalance towards sports! 🙂 It’s not that I don’t get the fascination – I love watching rugby (if the All Blacks are playing), and the occasional game of cricket if the stakes are high (like the finals). Even then, I’m not there for the game, but mostly for the snacks and drinks of course! Now those things, I can totally get behind.
Pigs in a blanket seem like a long-standing tradition for us on game day, and for parties or any kind of occasion that calls for a delectable appetizer. I love any kind of snack where the meat is wrapped with some kind of dough, but I usually prefer sausage rolls over pigs in a blanket because they typically have a lot more flavor, and I LOVE puff pastry. Those little piggies are always so bland and the blanket is there to merely cover their shame.
But not with this recipe that I’m sharing today! I made these Sweet and Spicy Pigs in a Blanket with a Cheese Dip, just so I can pack them with a ton of flavor! These sausages are fried in a sweet and spicy sauce, and then wrapped in crescent roll dough (you could even use puff pastry). The sausages are so flavorful, you’ll probably end up eating a lot of them just like that. 🙂
BUT WAIT! There’s more!
I paired these sweet and spicy pigs in a blanket with a delicious Habanero Spicy Cheese Dip/Sauce! It’s a creamy, spicy, tangy nacho cheese sauce spiced with mustard and cayenne pepper for an extra kick.
I made the habanero cheese sauce with habanero cheddar cheese, but you can make it with regular cheddar cheese / monterey jack and add some chopped habanero to it instead. And feel free to leave out the cayenne pepper if you’d like to keep it less spicy. Mr K and I have a very high threshold for hot and spicy so we always dial it down when we suggest recipes for others. 🙂 The spicy brown mustard is great though because it gives the cheese dip a lovely spicy tang. You can also use Dijon mustard or yellow mustard instead if you prefer.
I also made these mini/bite-sized, so they are perfect for snacking (and no double-dipping in the spicy cheese dip required either). You can use puff pastry instead (store-bought or using my easy homemade rough puff pastry recipe), if you like a more soft, buttery, flaky pastry for the blanket.
- 1 tbsp oil
- 1.5 lbs of small cocktail sausages (I used Smokies)
- 3 tbsp packed brown sugar
- ½ tsp cayenne pepper (I used a heaped tsp because we love spicy!)
- ¼ cup tomato ketchup
- 2 tsp Worcestershire sauce
- 1 lb crescent roll sheet (2 sheets)
- 1 egg, lightly beaten (for the egg wash)
- 8 oz of shredded cheddar cheese or Monterrey Jack
- ½ habanero, deseeded
- Alternatively, you can use pepper jack cheese or habanero cheese (which is what I used)
- 1 tbsp cornstarch (cornflour)
- 1 can of evaporated milk
- ¼ tsp cayenne pepper
- 2 tbsp spicy mustard
- Salt and pepper
- Heat the oil in a large non-stick skillet, over medium-high heat.
- When the oil is hot, fry the sausages in the pan until they are heated through, and some caramelization starts to occur.
- Add the sugar, tomato ketchup, cayenne pepper and Worcestershire sauce. Mix with the sausages until they are coated with the mix and fry them for a few more minutes until the sauce thickens and coats the sausages completely (as seen in the pictures).
- Remove from the heat and let them cool down to room temperature.
- Preheat oven to 350°F.
- Place one crescent dough sheet on a lightly floured surface.
- Cut 1 inch-wide strips using a pizza cutter or knife. Cut each strip to 3 - 4 pieces (depending on how thick your cocktail sausages are).
- Wrap each mini sausage with a strip of the crescent dough, and pinch the edges to seal.
- Place the wrapped sausages on a parchment paper lined baking tray.
- Brush each of them with an egg wash, and bake in preheated oven for 10 - 12 minutes, until the crescent dough is golden brown (please see note about using puff pastry in place of crescent dough).
- Remove from the oven once baked, let them cool down for a few minutes. Serve warm, or at room temperature, with dipping sauces.
- Grate the cheese using the large holes of a box grater (or equivalent). Toss the cheese with the cornstarch, until they are mixed well.
- In a saucepan, combine the cornstarch coated cheese, evaporated milk, cayenne pepper, and mustard. Heat over medium-low heat to gently heat the milk-cheese mix. Mix gently, and frequently until the cheese has completely melted and you have a smooth, thick cheese sauce. You can add more evaporated milk (or cream) to thin out the sauce if you like (I added a few tbsp of cream to the cheese sauce every time I wanted to heat it up again).
- Season with salt if needed.
- Serve warm with the spicy and sweet pigs in a blanket.
The oven should be preheated to 375° and baked for 15 - 20 minutes (or until the pastry is golden brown).
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