Andouille Sausage Pigs In A Blanket (With Puff Pastry)

Andouille Sausage Pigs In A Blanket made using puff pastry glazed with a chutney mustard sauce. Perfect game day party appetizer.

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings pieces

Calories 79kcal

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.

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.

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