Make the Dough

Preheat your oven to 400°F (205°C) and line a baking sheet with parchment.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.

Add the cold butter and use a pastry cutter or your fingertips to work it into the flour until it resembles coarse crumbs.

Stir in the parsley, thyme, and garlic powder.

Pour in the cold buttermilk and mix just until the dough comes together. Add a splash more buttermilk if the dough seems dry.

Turn the dough out onto a lightly floured surface and gently knead 3–4 times to bring it together. Do not overwork.

Shape the Dough

Next roll out the dough into an 8×14-inch rectangle and follow these steps to create perfectly sized pieces for wrapping your mini sausages

Cut the rectangle in half lengthwise, creating two long strips, each about 4 inches wide.

Cut the dough in half crosswise, giving you four rectangles total.

Working with one rectangle at a time, cut it into two large triangles by slicing diagonally from corner to corner—similar to cutting crescent roll dough.

You should now have 8 large, long triangles in total.

Slice each triangle into 3 thinner triangles, starting at the wide end and cutting toward the tip. This creates long, narrow strips of dough that wrap beautifully around the mini sausages without excess dough bunching up.

You’ll end up with 24 thin dough strips, each long enough to roll smoothly around a sausage, creating even, bakery-style pigs in a blanket.

Wrap the Sausages

Dry the beef smokes with a paper towel, this helps them to stick to the dough better.

Place a sausage at the thick end of each dough strip and roll it up snug. Place each one seam-side down on your baking sheet.

Brush each roll with a beaten egg to help them brown evenly. Sprinkle with flaky salt or sesame seeds if you want extra flavor and texture.

Bake

Bake for 14–17 minutes, or until the dough is puffed and deeply golden.

Serve warm with mustard, ranch, or your favorite dipping sauce.