Pigs in a Blanket with Creole Mustard Sauce
One of my favorite snacks growing up were pigs in a blanket. Here is one that caters to my adult taste buds.
14 ounces andouille sausage
1 large egg
1 tablespoon water
All-purpose flour, for dusting
1 sheet frozen puff pastry sheet, thawed
1 tablespoon poppy seeds
1/2 cup mayonnaise
1/2 cup Creole mustard
1 tablespoon honey
1/2 teaspoon smoked paprika
1/2 teaspoon crushed red pepper
Preheat oven to 375℉. Line a rimmed baking sheet with parchment paper.
Cut andouille in half crosswise.
In a small bowl, whisk together egg and 1 tablespoon water until frothy.
On a lightly floured surface, unfold pastry sheet. Cut sheet in half lengthwise. Brush long sides with egg wash. Place 1 piece of andouille on long side of one portion of pastry, and roll up pastry around andouille; seal with egg wash side down. Repeat with remaining pastry and remaining andouille. Brush with egg wash and sprinkle with poppy seeds. Cut diagonally into 1-inch pieces. Place on prepared pan.
Bake until golden brown and puffed 15 to 20 minutes.
In a medium bowl, stir together mayonnaise, mustard, honey, paprika, and red pepper. Serve pig in a blanket with sauce.
Enjoy!!!
Creole & Cajun Comfort Food is now available online.
Good Cooking, Good Eating and Good Living!!!
Comments