Hogs In A Blanket


We made this for Thanksgiving! We were told to bring and appetizer to the festivities in Connecticut so Mike scoured the Internet for something awesome. This was SO easy to make  and it was a huge hit.

It’s basically pigs in a blanket but classed up.

Recipe from


7 ounces all-butter puff pastry, thawed and cut into four 5-inch squares (we found this at whole foods)
1 large egg yolk mixed with 1 tablespoon of water
4 andouille sausages (3 ounces each)
1/4 cup Major Grey’s chutney (made by Stonewall)
2 tablespoons whole-grain mustard


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.

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. (Ours took longer but we kept an eye on the bottom of the puff pastry to make sure it didn’t get dark)

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.