Hogs in a Blanket

3.0
(1,752)
3 Reviews

This fun, high-brow take on pigs in a blanket swaps spicy andouille sausage for the hot dogs, and includes sweet mustard chutney as a dip. 

By
Grace Parisi
Grace Parisi
Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television.
Food & Wine's Editorial Guidelines
Updated on February 7, 2024
Hogs in a blanket
Photo:

Fred Hardy / Food Styling by Emily Nabors Hall / Prop Styling by Josh Hoggle
Active Time:
20 mins
Total Time:
50 mins
Yield:
36 hors d'oeuvres
Cook Mode (Keep screen awake)

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

  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.

  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.

  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.

Originally appeared: December 2012

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