Hogs in a Blanket

Name: Hogs in a Blanket
Total time: 50 min
Yield: 36 hors d'oeuvres
Ingredients: 7 ounces all-butter puff pastry (thawed and cut into four 5-inch squares); 1 egg yolk mixed with tablespoon of water (large); 4 andouille sausages (3 ounces each); ¼ cup Major Grey’s chutney; 2 tablespoons whole-grain mustard

1,751 Ratings
2 Reviews

This fun, high-brow take on pigs in a blanket swaps spicy andouille sausage for the hot dogs, with sweet mustard chutney as a condiment. Slideshow: Innovative Game Day Snacks

By Grace Parisi

December 2012

Gallery

Credit: © Chris Court

Recipe Summary

active:

20 mins

total:

50 mins

Yield:

36 hors d'oeuvres

Ingredients

7 ounces all-butter puff pastry (thawed and cut into four 5-inch squares)
1 egg yolk mixed with tablespoon of water (large)
4 andouille sausages (3 ounces each)
¼ cup Major Grey’s chutney
2 tablespoons whole-grain mustard

Directions

Step 1

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.

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Step 2

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.
Step 3

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.

Make Ahead

The unbaked sliced rounds can be frozen for up to 1 month. Thaw before baking.

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lusciouskiwi

08/18/2019

These are so great. I can add these to a menu with other fancy appetizery things and they are always the first to go. I have made them with anything from grocery store chicken sausage to made-to-order andouille from the specialty meat shop. I freeze them in gallon bags and make however many I want as they are needed. I add them to the menu of small and large parties. I do always make the mango chutney from scratch, so I have not tried the doctored version of Major Grey's in this recipe. 5 stars for such a simple idea that everyone likes.

Charlie Ralph

12/31/2018

I can't eat any kind of sausage meat, but I have a great recipe for meatballs that are soft in texture. I think these meatballs with a touch of my homemade BBQ sauce would be great in the puff pastry. Thank you for the idea!

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Hogs in a Blanket

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Reviews (2)

All Reviews for Hogs in a Blanket

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Hogs in a Blanket

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Reviews (2)

All Reviews for Hogs in a Blanket