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Big Piggies In A Blanket

Big Piggies In A Blanket

Big Piggies In A Blanket
Big Piggies In A Blanket
Big Piggies In A Blanket
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Big Piggies In A Blanket
Ingredients
  • 7 oz. all-butter puff pastry thawed and cut into four 5” squares
  • 1 large egg yolk mixed with 1 T. water
  • 4 andouille sausage (3 oz. each) or your favorite sausage
  • ¼ c. chutney
  • ¼ c. creole mustard or Dijon plus extra to brush on pastry
Instructions
  1. Preheat oven 375.
  2. Arrange puff pastry on work surface and brush top edges with egg wash.
  3. In food processor, pulse chutney and mustard until chutney is chopped. Set aside.
  4. With pastry brush, put a little of the mustard on the puff pastry (spread well and thin).
  5. Place sausages on bottom edges and roll up pastry, pressing the edges to seal.
  6. Freeze logs for 10-15 minutes or until firm.
  7. Cut logs into ½” slices and place them cut side up in 3 mini muffin pans.
  8. Bake 25 minutes or until golden and sizzling.
  9. Turn out onto a paper-towel lined rack to cool.
  10. To serve, spoon a dollop of the chutney mustard on each slice and serve.
  11. *****Can be frozen for later use. Thaw before baking. Makes 36.
 

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