Made by Tom Sullivan

New York Times Best-Selling Author, Tom Sullivan, is a loving husband and father. He's also a foodie with a purpose. What started as a way to keep his wife, Rachael, healthy by making PCOS-friendly meals through ‘Meals She Eats’, expanded into something much more. Tom and Rachael have created “Adopt a College Kid” and welcome college students into their house, give them healthy, home-cooked meals and spread compassion to all. The Sullivans recently released their second book "Honey, What Do We Got?," which walks women through meals to enjoy during their pregnancy!

These Chicago-style pigs in a blanket bring big flavor to game day—crispy, tangy, and made for passing around with a cold glass of Avaline White.

Game Day Tip: The goal is to finish prep early and have a serving plan in mind. A variety of bites come out steadily, the smell from the oven is making mouths water, and of course there’s a cold glass of wine ready to hit guests’ hands as their jackets come off!

Time Prep: 20 minutes  |  Cook: 12–15 minutes  |  Total: ~35 minutes

Ingredients

• 1 package cocktail sausages (beef or pork)
• Choose your dough:
  • Gluten-free Option: 1 package Sweet Loren’s gluten-free pastry dough + gluten-free flour for rolling
  • Regular Option: 1 can refrigerated jumbo biscuits
• 1 egg
• 1-2 Tbsp water
• 1 Tbsp poppy seeds
• Chicago-Style Mustard Sauce:
  • ½ cup yellow mustard
  • 2 Tbsp mayonnaise
  • 1-2 Tbsp dried onion (minced)
• Chicago-Style Relish:
  • ⅓ cup tomatoes (finely diced)
  • ⅓ cup dill pickles (finely diced)
  • 2-3 Tbsp sport peppers (finely diced) 
  • Celery salt (to taste) 

Instructions

1. Prepare the dough
2. Wrap the sausages by placing one cocktail sausage on each piece of dough, then press gently and fold dough up around the sausage, leaving some sausage exposed. Do not seal tightly: the dough should open slightly as it bakes.
3. Place seam-side down on a garment-lined baking sheet.
4. Whisk egg and water. Brush over each wrapped sausage and sprinkle with poppy seeds.
   
5. Bake at 375ºF for 12-15 minutes until golden brown and crisp. Remove from oven and cool slightly.
6. Make the mustard sauce: whisk together mustard, mayonnaise, and dried onion until well combined. 
7. Make the relish: toss tomatoes, pickles, and sport peppers with a light sprinkle of celery salt.
8. Top each pig in a blanket with: mustard sauce, relish, and a final spring of celery salt. Best enjoyed with a glass of Avaline White