A high brow version of pigs in a blanket, these sausage pigs in a blanket switch out hot dogs for Andouille Sausage. Baked, then glazed with a chutney mustard sauce, this is an easy fix and perfect party finger food. A great recipe for making pigs in a blanket using puff pastry.
What Are Andouille Sausage Pigs In A Blanket?
Pigs in a blanket … is it really a party without them? Little wieners stuffed into a crispy shell of pastry with an irresistible dipping sauce? And they’re so easy to make and easy to eat. Perfect finger food and you don’t even need to balance a plate.
- These pigs in a blanket differ from conventional pigs in a blanket due to the fact that we’re using smoked andouille sausage rather than hot dogs.
- And we’re using puff pastry instead of more commonly used crescent roll dough.
- I think you’re going to fall in love with this flaky texture difference.
- It’s like taking pigs in a blanket, dressing them up and taking them out on the town.
- We’re upping the ante and switching out mustard for a dipping sauce. This sausage in a blanket appetizer doesn’t dunk at all, but hot out of the oven, are glazed with a chutney mustard combination. = DEE-licious. We all love a good sweet, salty, spicy combination.
Why Use Puff Pastry Instead of Crescent Dough?
- Puff pastry is a non-yeasted laminated dough that creates a light, crisp, flaky texture once baked.
- Crescent roll dough is softer and more bread like.
- These buttery flaky layers of puff pastry will hold up just fine with the smoked sausage and create a pig in a blanket experience with a special texture.
Ingredients You’ll Need
- Frozen Puff Pastry – is readily available in the frozen section of your supermarket.
- One Egg – we’ll be used to seal the dough together.
- Major Gray’s Mango Chutney – a popular sweet and savory condiment with a perfect bite of spice.
- Spicy Mustard – will add a wonderful bite of flavor to the glaze.
- Cooked Andouille Sausage
Ingredient Substitutions
- Mustard: I always have spicy mustard in the fridge, but play around with this one. Use a whole grain mustard, or any specialty mustard that has a bit of a strong kick to it. There are so many specialty mustards to choose from, have fun with this one.
- Sausage: We like andouille sausage for this recipe for its spiciness. Try any type of smoked sausage like Kielbasa, or even smoked turkey sausage. I’ve even made this recipe with Aidells Smoked Chicken and Apple Sausage links.
Step by Step Instructions, It’s So Easy
- Step 1: Allow about an hour for the puff pastry to thaw at room temperature. Unfold one sheet and cut into 4 squares. Note: For this photo, I cut two squares of the pastry because I was doubling the recipe.
- Step 2: Using a fork, whisk one egg yolk with one tablespoon water. Cut the sausage links to fit the pastry sheets and lay each link along the bottom side of each pastry square. Using a silicone brush, brush a generous layer of the egg wash on the top edge of the pastry square.
- Step 3: Roll the sausage bundles pressing the seam together and place on a baking sheet, seam side down. Freeze the sausage bundles for 10 minutes.
- Step 4: Remove from freezer and cut the sausage bundles into ½ inch slices.
- Step 5: Place the sliced sausage in a blankets into mini-muffin pans. Bake for about 25 minutes or until pastry is starting to become golden brown.
- Step 6: While they’re baking, combine the mustard and chutney in a small bowl. Once they’re baked, remove them to a platter and while hot, use a small spoon to add a dollop of the sauce to each piece.
More Dipping Sauce Ideas
If you want to venture out and try a dipping sauce other than this chutney mustard sauce, here are some ideas including some Southwestern ideas:
- Balsamic Fig Glaze
- Horseradish Cream Sauce
- Chipotle Mayo Dipping Sauce
- Jalapeno Aioli with Cilantro and Lime
- White Queso Dip would be divine with these.
Tips for Success
- Thawing: Make sure to let the dough thaw enough that you can easily unfold it without it breaking.
- Binding: Don’t skip the egg binding process. If you do, the puff pastry won’t hold together and will unravel.
- Foil: Storing any leftovers in foil will work better than a tightly sealed environment. Sealed pigs in a blanket may become soggy.
- Double this recipe, they’ll go fast.
FAQ’s
Cooking these on a baking sheet will work just fine. Mini muffin pans simply allow air to circulate around the slices of pastry, allowing them to cook more evenly and avoid soggy bottoms.
No. There will simply be too much grease involved with uncooked sausage. Choose a packaged smoked sausage that is already cooked. Packages labeled smoked, are fully cooked. Do you cook the sausage before making pigs in a blanket? If using raw sausage, cook it well, and let it cool before proceeding with this recipe.
Breakfast link sausage are routinely very small in diameter. Puff pastry dough is relatively thick. The end result ratio would be too much dough and too little sausage.
Make Ahead, Storage and Reheating Tips
- Make Ahead: Assemble recipe and the unbaked sliced rounds can be frozen for up to one month. Thaw before baking.
- Traveling? If taking these to a party, Sausage Pigs In A Blanket work well served at room temperature. If you’re traveling with this appetizer, once baked, move them to a serving platter and cover, rather than glazing them while hot. Once at your location provide the chutney mustard mixture in a bowl, as a dipping sauce.
- Got leftovers? Store any leftovers wrapped in foil, in the refrigerator for up to four days. Warm them up in a microwave in 15 second increments, or reheat in a 300 degree oven on a baking sheet until just warmed. Using an air-fryer will also work well. Just watch them close to cook until toasty.
Recipe for Andouille Sausage Pigs In A Blanket
Sausage pigs in a blanket using puff pastry are about to make you very popular. So easy to eat, so easy to make, and a hit at any party.
Make this easy pigs in blanket with sausage for holiday gatherings, football parties, back yard bbq gatherings or how about just for snacking. Even though this might be considered an adult pigs in a blanket, kids are going to love them too.
Explore More Popular Party Appetizer Recipes
If you’re looking for bold, savory and spicy, here are some great ideas.
If you love easy party appetizers don’t miss my Appetizer Category. You’ll find tons of great recipes. Including my most crowd-pleasing appetizer recipe on my site for Oven Meatballs in BBQ Sauce.
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Andouille Sausage Pigs In A Blanket (With Puff Pastry)
Ingredients
- 1 Sheet Puff pastry thawed and cut into even squares
- 1 large egg yolk mixed with 1 tablespoon of water
- 4 Andouille sausages smoked = fully cooked. Or a 14 ounce package link, then cut to fit the puff pastry sheets.
- ¼ cup Major Grey's chutney
- 2 tablespoons Spicy Brown Mustard or whole grain mustard.
Instructions
- Preheat oven to 375° and position a rack in the center.
- Allow about an hour for the puff pastry to thaw at room temperature.
- Unfold one sheet and cut into 4 squares.
- Using a fork, combine one egg yolk with one tablespoon water.
- If using a package of of one long smoked sausage, cut the sausage links to fit the pastry sheets. If using individual packaged sausages you won't need to cut them. Lay each link along the bottom side of each pastry square. Using a silicone brush, brush a layer of the egg mixture on the top end of the pastry square.
- Roll the sausage bundles pressing the seam together and place them on a baking sheet, seam side down. Freeze the sausage bundles for 10 minutes.
- Remove from freezer and cut the sausage bundles into ½ inch slices.
- Place the sliced sausage in a blanket into mini-muffin pans. Bake for about 25 minutes or until pastry is starting to become golden brown.
- While they're baking, combine the mustard and chutney in a small bowl. Once they're baked, remove them to a platter and while hot, use a small spoon to add a dollop of the sauce to each slice.
Notes
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- Thawing: Make sure to let the dough thaw enough that you can easily unfold it without it breaking.
- Binding: Don’t skip the egg binding process. If you do, the puff pastry won’t hold together and will unravel.
- Foil: Storing any leftovers in foil will work better than a tightly sealed environment. Sealed pigs in a blanket may become soggy.
- Double this recipe, they’ll go fast
-
Nutrition
Andouille Sausage Pigs In A Blanket … It’s What’s For An Appetizer
Why Trust My Recipes? I am a Culinary School Graduate and a lifelong student of home cooking. I hope to inspire you try to cook as often as you can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
These still sound as good as they did a few years ago!
How can you go wrong with sausage and pastry? 🙂
These would be a hit at any game day party!
Love the twist to a fan favorite! And that glaze makes them look even more amazing.
Andouille sausage? Yes. Please. 🙂 Used to love pigs in a blanket when I was a kid. Haven’t made them in years. Decades! Need to again. With andouille, definitely.
These are going on my Super Bowl Buffet! Great idea.
Love that its puff pastry & sausage!! Delicious!!
I think I might be a pig if you put these in front of me! Oink! Oink!
Hogs in the blanket! LOL Love these. May have to make these next Sunday!
Yum! I love that glaze on top!
Oh my, I predict these will go fast on game day.
Sam
I didn’t think pigs in a blanket could be improved upon, but you’ve proven me wrong. Love the andouille, love the puff pastry. This would be fabulous served on silver trays by waiters wearing white gloves. Or on my wooden serving board with my favorite mustard.
I have never heard of Hogs in a Blanket, but the twist using andouille sounds more “fancy” than the normal variety. I can’t wait to try these!
Ok I have a problem… Um, why wasn’t I invited over to taste this? OMG! This is so up my ally! YUM!
This are my the big guy’s favorite, but for me you have upped it with the chutney. I would fight him for them now!!
I Love this!!! Looks so good!
I like the ingredients and ease of this – it looks pretty and I can imagine it is very good. I just happen to have a few pounds of delicious andouille recently imported from Acadiana.