Asian Flair Cocktail Sausages

With the impending descent of the holidays and the ritualistic gatherings of friends, family, and colleagues, the need for finger foods to offset the various amounts of alcohol or perhaps to stimulate the consumption of said alcohol is a given.

Pigs in a blanket is a party staple and always present, but it is also a party staple and very predictable as well as pedestrian. So perhaps we can update this a bit, add an unexpected twist, and bump up the flavor profile.

From Wikipedia:

Pigs in a blanket is a small hot dog or other sausage wrapped in pastry commonly served as an appetizer in the United States. The similarity in name with that of the UK dish pigs in blankets, which is a sausage wrapped in bacon, sometimes causes confusion.

The term “pigs in a blanket” typically refers to hot dogs in croissant dough, but may include Vienna sausages, cocktail or breakfast/link sausages baked inside biscuit dough or croissant dough. American cookbooks from the 1800s have recipes for “little pigs in blankets”, but this is a rather different dish of oysters rolled in bacon similar to angels on horseback. The modern version can be traced back to at least 1940, when a US Army cookbook lists “Pork Sausage Links (Pigs) in Blankets”.

Wonton Wraps

Fast little appetizer, with an Asian flair
Prep Time 15 mins
Cook Time 30 mins
Course Appetizer
Cuisine American
Servings 1 Sheet Pan
Calories 2621 kcal



  • 1 pkg Smoked Cocktail Sausages You know the ones "Lit'l Sm*kies"
  • 1 pkg Wonton Wrappers
  • 1 cup Monterey Jack Cheese Shredded
  • 4 ea Jalapenos Washed, Seeded, cut to strips (Optional)


  • 1/2 Cup Mayonaise
  • 1/4 Cup Gochujang
  • 1 tbsp Hot Mustard
  • 1 tsp Ginger grated
  • 1 tsp Garlic Minced very fine or grated



  • Add all to a small bowl and stir to combine.
  • Taste, season, and balance flavor.


  • Preheat oven to 400F.
  • Place one sausage on the bottom corner of each wonton wrapper; top with about 1 tsp cheese and one strip of pepper if used.
  • Fold the bottom corner of the wrapper up over the sausage; fold in the left and right corners of the wrapper.
  • Roll up to completely enclose sausage and cheese.
  • Moisten the top corner of the wrapper with water; press gently to seal.
  • Place, seam side down, on a parchment-lined pan; spray lightly with cooking spray.
  • Bake for 15 to 20 minutes or until wonton wrappers are golden brown.


Smokey sausages, rich cheese, a crisp wrapper, and a “subtle” kick.
I used smoked beef sausages here; the turkey version works as well.
Pick your cheese; I like Monterrey Jack for flavor and smooth melting.


Calories: 2621kcalCarbohydrates: 286gProtein: 74gFat: 130gSaturated Fat: 36gPolyunsaturated Fat: 54gMonounsaturated Fat: 29gTrans Fat: 0.2gCholesterol: 201mgSodium: 4214mgPotassium: 775mgFiber: 9gSugar: 7gVitamin A: 1415IUVitamin C: 12mgCalcium: 1048mgIron: 16mg
Keyword Cheese, Sausage, Wonton
Tried this recipe?Let us know how it was!

  Filed under: American, Autumn, Baked, Pub Food, Quick, Winter

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