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
  1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
  2. Cut andouille in half crosswise.
  3. In a small bowl, whisk together egg and 1 tablespoon water until frothy.
  4. 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.
  5. Bake until golden brown and puffed, 15 to 20 minutes.
  6. In a medium bowl, stir together mayonnaise, mustard, honey, paprika, and red pepper. Serve pigs in a blanket with sauce.
Recipe by Louisiana Cookin' at https://louisianacookin.com/pigs-in-a-blanket-with-creole-mustard-sauce/