These Pigs in a Blanket feature tender sausage wrapped in flaky pastry and served with a zesty, spicy Creole mustard sauce.
Pigs in a Blanket with Creole Mustard Sauce
Makes 32
Ingredients
- 1 (14-ounce) package andouille sausage
- 1 large egg
- 1 tablespoon water
- All-purpose flour, for dusting
- ½ (17.3-ounce) package frozen puff pastry (1 sheet), thawed
- 1 tablespoon poppy seeds
- ½ cup mayonnaise
- ½ cup Creole mustard
- 1 tablespoon honey
- ½ teaspoon smoked paprika
- ½ teaspoon crushed red pepper
Instructions
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- Cut andouille in half crosswise.
- In a small bowl, whisk together egg and 1 tablespoon water until frothy.
- On a lightly floured surface, unfold pastry sheet. Cut sheet in half lengthwise. Brush long sides with egg wash. Place 1 piece of andouille on long side of one portion of pastry, and roll up pastry around andouille; seal with egg wash side down. Repeat with remaining pastry and remaining andouille. Brush with egg wash, and sprinkle with poppy seeds. Cut diagonally into 1-inch pieces. Place on prepared pan.
- Bake until golden brown and puffed, 15 to 20 minutes.
- In a medium bowl, stir together mayonnaise, mustard, honey, paprika, and red pepper. Serve pigs in a blanket with sauce.
