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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 24 |
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A few specific details takes the common pigs in a blanket appetizer to a slightly higher level. The dipping sauce is a perfect accompaniment. Ingredients:
12 full size spicy beef smoked sausages (such as johnsonville beef hot links) |
1 package(2 sheets) puff pastry, thawed, but still cold |
3t honey |
1 egg white and 1t water |
for spicy dijonnaise dipping sauce |
1 cup mayonnaise |
2t sour cream |
3t dijon mustard |
several dashes tabasco |
1t fresh lemon or lime juice |
Directions:
1. Whisk together water and egg white to create an egg wash. Set aside.
2. On lightly floured surface, roll 1 sheet of puff pastry out slightly, just until you can make a square that two sausages, set end to end, can JUST fit on all 4 sides. (slightly less is okay , you are just using this as a guide, nothing more)
3. Heat honey in small bowl in microwave, until thin. Set aside near work surface.
4. Cut all sausages in half.
5. Cut puff pastry into 12 equal rectangles.
6. Brush each piece of sausage lightly with honey, then roll up in a piece of the pastry.
7. Lay on lightly sprayed baking sheet, seam side down. See Photo
8. Repeat with remaining sausages and pastry.
9. Brush each roll up lightly with egg wash then bake according to puff pastry package directions, making sure to preheat the oven.
10. White those are baking, combine all dipping sauce ingredients.
11. Refrigerate until ready to use.
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