Sunday, April 19, 2009
Pigs in a Blanket (or Posh Piggies)
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