Sausage in a blanket. Andouille Sausage in puff pastry glazed with a chutney mustard sauce. These are unique, easy and a popular appetizer recipe. Easy to eat finger food.
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. Thanks to the makers of crescent dough. And they’re so easy to eat. Perfect finger food. You don’t even need to balance a plate.
Dressed Up Pigs In A Blanket
Why not dress up those pigs in a blanket, put some lipstick on them and take them out on the town.
This recipe uses sliced andouille sausage and puff pastry instead of the obligatory Pillsbury crescent dough.
And instead of a dunk in mustard, this sausage in a blanket appetizer recipe doesn’t dunk at all, but right after they are baked, are glazed with a chutney and whole grain mustard combination. = DEE-licious.
We all love a good sweet and salty combination.
Where did Pigs In A Blanket Originate?
Researching many resources, the The first written record of pigs in a blanket occurs in Betty Crocker’s Cooking for Kids cookbook published in 1957. Thanks Betty – you’re my hero. 🙂
For our latest neighborhood wine night gathering, I decided to contribute this Sausage in a Blanket appetizer recipe, a high brow version of one of our all time favorite snacks.
How To Make Sausage In A Blanket
- Arrange sheets of puff pastry on work surface and cut into 4 squares.
- Brush the top edges of the puff pastry with an egg wash.
- Place a sausage on the bottom edge of the piece of puff pastry and roll them up, pressing the connecting seam to seal.
- Freeze these logs for 10 minutes for ease of slicing.
- Slice the logs into 1/2 inch slices and place the slices into mini muffin pans.
- Bake for 25 minutes or until golden brown.
- Once they’re removed from the oven, glaze them with the chutney mustard mixture.
Recipe for Andouille Sausage In A Blanket
I hope you give these little sausage in a blanket bites a try. And if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.
And if you have a favorite pigs in a blanket recipe, let me know, I’d love to give them a try.
More Appetizer Recipes Using Sausage
- Deviled Eggs with Chorizo Sausage
- Balsamico Stuffed Mushrooms with Italian Sausage
- Spicy Stuffed Mushrooms with Chorizo
And if you’re looking for more fun appetizer recipes, don’t miss my Appetizer Category, you’ll find tons of great recipes. Including the most popular appetizer recipe on my site for Pear and Blue Cheese Crostini.
Andouille Sausage in puff pastry glazed with a chutney mustard sauce.
- 7 ounces all-butter puff pastry thawed and cut into four 5-inch squares
- 1 large egg yolk mixed with 1 tablespoon of water
- 4 andouille sausages
- 1/4 cup Major Grey’s chutney
- 2 tablespoons whole-grain mustard
- Preheat the oven to 375° 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.
- 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.
- 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.