Pigs in a Blanket

This classic appetizer is always a big hit at any party!


INGREDIENTS

7 sausages, such as Oktoberfest, Italian, chorizo, smoked kielbasa
2 pre-rolled puff pastry sheets (10-inch x 10-inch)
3/4 cup grainy Dijon mustard
3 tbsp. liquid honey
1 egg + 1 tbsp. water, for egg wash
Handful poppy seeds and/or sesame seeds, for finishing
Sweet Tomato Ketchup (optional)


PREPARATION

If sausages are raw, cook and then cool before rolling in pastry.

Preheat oven to 400 degrees F.

Line baking sheet with parchment paper.

Cut each sausage into 3 pieces and set aside. (You’ll have 21 pieces but you only need 20. The extra piece can be the cook’s treat or serve a pig without its blanket.)

Combine the Dijon mustard and honey. Transfer 1/4 cup of it to a small bowl for flavouring the pigs in blanket and then reserve the remaining amount for serving with the baked ones. Set aside.

Beat egg with 1 tbsp. water for egg wash and set aside.

Dust work surface lightly with flour. Cut each pastry sheet into 10 (5-inch x 2-inch) pieces.

Brush a little honey mustard on each square of pastry. Add piece of sausage and roll. Brush pastry with egg wash. Transfer to prepared baking sheet. Sprinkle with poppy seeds and/or sesame seeds.

Bake until pastry is golden brown, about 20 minutes.

Serve with reserved honey mustard and Sweet Tomato Ketchup.



Yield: 28 appetizer servings.