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Hogs in a blanket, pigs in a blanket with andouille sausage and puff pastry.
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Andouille Sausage Pigs In A Blanket

Andouille Sausage in puff pastry glazed with a chutney mustard sauce.
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Calories 224kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 224kcal | Carbohydrates: 19g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium: 236mg | Potassium: 70mg | Fiber: 1g | Sugar: 5g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg