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Puff pastry pigs in a blanket with andouille sausage.

Andouille Sausage Pigs In A Blanket

Andouille Sausage Pigs In A Blanket in puff pastry glazed with a chutney mustard sauce.
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 32 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.
  • 1/4 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 1/2 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
    • Make Ahead: 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? 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.
    • Double this recipe, they'll go fast.


Serving: 1piece | Calories: 79kcal | Carbohydrates: 5g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 13mg | Sodium: 98mg | Potassium: 37mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 12IU | Vitamin C: 0.2mg | Calcium: 3mg | Iron: 0.3mg