Oh, how Mike loves pigs in a blanket. When I came across this recipe on Sweetnicks a few weeks ago, I knew it would be a hit here. And it was. Mike and his brother devoured a plateful in no time & Mike took what remained for his lunch today. I did stray from the original recipe though. Instead of doing appetizer size pigs (hence Posh Piggies), I cut the sausage links in half & wrapped each one in a pastry square. A sprinkle of red pepper flakes on the top adds just a bit of heat, which combines nicely with the dipping sauce.
Pigs in a Blanket
adapted from Ladies Home Journal
Cut 5 links sweet Italian sausage in half. Lightly roll out a sheet of thawed frozen puff pastry. Cut into 10 squares. Wrap each sausage half in a square of puff pastry, securing with toothpick. Place seam/secured side down on baking sheet. Brush tops lightly with egg wash. Sprinkle with red pepper flakes. Bake in a 400 degree oven until pastry is golden, 18 to 20 minutes.
Serve with Raspberry Mustard Dip: stir together 1/3 - 1/2 cup Raspberry preserves* and 1 tablespoon Dijon mustard. Add more mustard to taste.
*microwave the preserves about 15 seconds for easier mixing
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2 comments:
i have wanted a good recipe for "piggies"....i am wondering if the 18-20 minutes cooks the italian sausage through - are they cut in half length ways-so they are flat on one side or across - therefore shorter...
and the Sweetnicks shows no such blog!
I cut my links across so they were shorter and they cooked all the way through. I did go the entire time of 20 minutes. I have fixed the link - thanks for letting me know.
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