Hogs in a Blanket

Hogs in a Blanket

from foodandwine.com
Appetizer
50 min
36 servings
1854 kcal / serving

Meet hogs in a blanket: our creative, updated take on pigs in a blanket without hot dogs. Spicy, smoky andouille sausage is wrapped in puff pastry, then sliced before baking for a result is almost like a sausage-roll cookie — a sophisticated but fun appetizer for any dinner party.

Ingredients

  • 7 ouncesall-butter puff pastry (thawed and cut into four 5-inch squares)
  • 1egg yolk mixed with tablespoon of water (large)
  • 4andouille sausages (3 ounces each)
  • ¼ cupmajor grey’s chutney
  • 2 tablespoonswhole-grain mustard

Directions

  1. 1

    Preheat the oven to 375°F and position a rack in the center. Arrange the puff pastry squares on a work surface and brush the top edges with the egg wash. Place the sausages on the bottom edges and roll up the pastry, pressing the edges to seal. Freeze the logs for 10 minutes, or until firm.

  2. 2

    Cut the logs into 1/2-inch slices and place them cut side up in 3 mini muffin pans. Bake for 25 minutes, until golden and sizzling. Turn out onto a paper towel-lined rack to cool.

  3. 3

    Meanwhile, in a mini food processor, pulse the chutney and mustard just until the chutney is chopped. Spoon a dollop of the chutney mustard on each slice and serve.