These Furikake Mini Sausage Puff Pastries are a fun Asian-inspired twist on the classic pigs in a blanket. Mini cocktail sausages are wrapped in flaky, buttery puff pastry, brushed with egg wash, and sprinkled with furikake -- a Japanese seasoning made with seaweed, sesame seeds, and dried fish flakes.
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Why you'll love this recipe
Flaky & savory: buttery puff pastry contrasts with juicy sausage in a delectable bite.
Delicious: Japanese furikake seasoning adds a savory, seaweed-sesame crunch.
Minimal ingredients: only a few ingredients to whip up this appealing party appetizer.
They're perfect for entertaining, game nights, parties, or an easy snack that both kids and adults will love.
What is furikake?
Furikake is a Japanese seasoning mixture consisting of roasted seaweed (nori), sesame seeds, dried fish bonito flakes and salt.
Ingredients you'll need
- all-butter puff pastry: thawed overnight in the fridge and rolled out to ~10" by 10"
- mini cocktail sausages: or small/mini hot dogs; you can also use hot dogs and cut them into 3rds or 4ths
- egg: beaten, for egg wash
- furikake seasoning: a Japanese rice seasoning consisting of sesame seeds, seaweed and bonito flakes
How to make furikake mini sausage puffs
Roll out a puff pastry sheet to 10" x 10" and divide it into six horizontal strips.
Cut alternating isosceles triangles with 1.5-inch bases along each strip, then wrap each triangle around a cocktail sausage from base to tip.
Arrange the puffs on a baking sheet, brush with egg wash, and sprinkle with furikake seasoning.
Bake at 400°F (190°C) for 18-22 minutes until golden and puffed, then serve warm with your favorite dipping sauces.
Variations
Cheesy: add a sprinkling of shredded cheese to the puff pastry.
Spicy: Sprinkle with shichimi togarashi or chili flakes for heat. Pair with a gochujang sauce for a spicy Korean vibe.
Kid-friendly: Swap out furikake for sesame seeds, or use everything but the bagel seasoning.
Expert tips
Defrost overnight: defrost the puff pastry the night before in the fridge so it's easier to work with.
Keep pastry cold: puff pastry works best when chilled; return it to the fridge if it gets too soft.
Use different sausages: try chicken, beef, or even plant-based sausages. Mini smoked Taiwanese sausages are also another great substitution for regular cocktail sausages.
Make ahead: assemble and freeze unbaked, then bake directly from frozen (add 3-4 minutes to the baking time).
You may end up with "scrap" pieces of puff pastry -- you can still use them -- lightly re-roll once (be sure not to overwork the dough), or add some cheese and bake them off to make crunchy salad toppers.
Adjust to size: depending on how large your cocktail sausages are, you may need to adjust the size (smaller or larger) for the puff pastry to fit.
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Furikake Mini Sausage Puff Pastries
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 1 sheet all-butter puff pastry about 8 oz, thawed and rolled out to ~10" by 10"
- 36 mini cocktail sausages or small/mini hot dogs
- 1 egg beaten, for egg wash
- 1-2 tablespoon furikake seasoning
Instructions
- On a lightly floured surface, roll out puff pastry to about 10" by 10."
- Divide the pastry into 6 horizontal rows, about 1.66" tall.
- In each row, cut alternating isosceles triangles with 1.5" bases.
- Place a cocktail sausage at the wide base of each triangle.
- Roll the pastry up from base to tip, enclosing the sausage in a spiral.
- Arrange on a parchment-lined baking sheet.
- Lightly brush each puff with beaten egg wash.
- Sprinkle with furikake seasoning on top for color and crunch.
- Preheat oven to 400°F/204°C.
- Bake mini sausage puffs at 400°F/204°C for 18-22 minutes, or until golden brown and puffed.
- Let cool slightly before serving warm with ketchup, honey mustard, or a spicy mayo dip.
Notes
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Healthy World Cuisine
We make our own furikake seasoning too! These little mini sausage rolls are going to be a hit for the weekend football ahead.
Michelle
Yes, they are the perfect for game nights! Thanks Bobbi!
2pots2cook
Oh yes I'm in! I even have fish flakes..........
Michelle
That's amazing to hear, hope you give them a try Davorka!
Neil
These looks like fun Michelle! I love how you’ve taken a classic party staple and added that twist with furikake. I'll have to try that!
Michelle
Thanks Neil! The furikake adds so much flavor and crunch! 🙂
David @ Spiced
I love this twist on the classic pigs in a blanket! We keep furikake in the cabinet at all times, so we should whip up a batch of these for weekend appetizers!
Michelle
Hey David, I knew this one would be up your alley! Definitely one to try out for game nights! 😀
Ben | Havocinthekitchen
I'm not familiar with Furikake, but the description sounds intriguing. Needless to say, these little pastry bites look terrific!
Michelle
Thanks Ben, furikake is a Japanese seasoning that adds so much flavor -- you'll have to give it a try!
Raymund | angsarap.net
What a fun twist on the classic pigs in a blanket! I can see these disappearing fast at any party or even just as a cosy weekend snack.
Michelle
Thanks Raymund! They are such a fun snack for game night or any festivities! 🙂