What are hogs in a blanket you say? Well they are simply the fancy-pants version of their cousin, pigs in a blanket. Instead of hot dogs, you have smoky Andouille sausage. Instead of crescent rolls, golden and flaky puff pastry is used. The mustard-chutney is a great condiment to pair with the hogs in a blanket, but they are also delicious naked!
from: Food & Wine
makes approximately: 36 Hors’ Oeuvres
7 ounces all-butter puff pastry, thawed and cut into four 5-inch squares
1 large egg yolk mixed with 1 tablespoon of water
4 andouille sausages (3 ounces each)
1/4 cup Major Grey’s chutney**
2 tablespoons whole-grain mustard
Preheat oven to 375 degrees with a rack placed in the center.
Arrange the puff pastry squares on a lightly floured work surface. Brush the top edges of each square with egg wash and place the sausages at the bottom edges. Roll up the pastry and press the edges to seal. Place the logs in the freezer for 10 minutes, or until firm.
With a knife, mark the logs at ½” increments, then slice and place cut side up in mini muffin tins.
Bake for 25 minutes, until golden and sizzling. Turn out onto a cooling rack.
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. You can also serve it on the side as an option, as the hogs in a blanket are delicious on their own!
*Make ahead option: The unbaked sliced rounds can be frozen for up to 1 month. Thaw before baking.
** Major Grey’s Chutney can be found in well stocked grocery stores. Sometimes it is stocked with jams or sauces, in my grocery it is stocked in the Asian cooking aisle.