Cajun Pigs in a Blanket
Bring the Louisiana flavor to holiday parties, family meals and game-day tailgates with irresistible andouille sausage bites wrapped in flaky puff pastry. They’re paired with an easy Creole mustard and mayo dipping sauce that’s always a crowd-pleaser.
Prep Time:
15 mins.
Cook Time:
12 mins.
Yield:
25
Ingredients
- 1 pound andouille sausage (or other smoked sausage)
- 1 package puff pastry (2 sheets), defrosted
- 2 tablespoons + ¼ cup Blue Plate Mayonnaise
- 2 tablespoons Creole mustard
Directions
- Preheat oven to 400°F
- On a clean work surface, lay one sheet of the puff pastry flat and roll it into a 12x10-inch rectangle. Brush the entire sheet with mayonnaise (about 1 tablespoon) then cut it into strips 1 inch wide and long enough to wrap the edge of a sausage round. Repeat with the second puff pastry sheet.
- Slice the sausage into rounds that are about 3/4-inch thick.
- Wrap a strip of pastry dough around the edge each sausage round. Stretch the dough gently as you go, and tuck the ends together to secure them.
- Place the wrapped sausage pieces into a mini muffin tin or onto a baking sheet lined with parchment paper.
- Bake for 15 minutes or until golden and bubbly. Transfer to a cooling rack for 3 minutes.
- Make the dipping sauce: Combine the ¼ cup mayonnaise with the 2 tablespoons Creole mustard and mix well.
- Transfer the sausage pieces to a serving tray and serve warm, with the dipping sauce in a dish on the side.
