| Pigs in a Blanket | ||||
| Makes 60 bites | ||||
| Ingredients | ||||
| 2 sheets | (one box) frozen puff pastry |
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| 2 lb | pork sausage (the breakfast kind) | |||
| 6 tbls | Cherchie's Champagne Mustard | |||
| 1/4 cup | water | |||
| ________ | ||||
| 1 | egg, whisked | |||
| 1 tsp | water | |||
| 1 tsp | salt | |||
| Directions | ||||
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Preheat the oven to 350̊. Unwrap and thaw the puff pastry sheets carefully opening them when they get soft enough. Cut each sheet of dough into 3 equal strips, cutting along the fold lines. Start with one strip and cover the remaining strips up with a moist towel. Lay a strip onto a lightly floured board. Sprinkler a little more flour over the top. With a rolling pin, gently roll the strip out into a 5"x9" rectangle. You’re rolling them wider, not longer. Schmear a heaping tablespoon of mustard down the long center of the rectangle, about an inch wide stripe. Divide each pound of sausage into 3 equal portions (6 portions total). Roll a portion by hand into a 9" long cylinder. Place the sausage cylinder on the mustard stripe. Pick the bottom edge of the dough strip and fold it over the top of the sausage. Moisten the long edge of the dough strip with a finger of water then fold the upper edge of the dough over the sausage and lower dough flap. You need this tightly sealed. Repeatedly dip the fork in the water and make a bunch of small X’s to blend the dough seam together. Run your finger over the seam to smooth it out then roll the log seam side down. Spray two cookie sheets with Pam. With a serrated knife, cut the cylinder into 10 equal pieces. Pork bits will stick to the knife, so wipe the knife off after each cut to keep the outside clean and pretty. Transfer the bites to the cookie sheets. Stand them up like tombstones; don’t lay them flat. Repeat for the remaining sausage and dough. Whisk the egg with a little water then brush it across the tops of the rolls. Sprinkle the tops with some salt. Bake at 350̊ for about 20 minutes until the pastry is golden brown and the meat is cooked through. It’s raw pork, so cook it to well done, please. Take the baking sheets out of the oven and place them on the stove top to cool on the baking sheets for about 5 minutes until you can handle them. Serve them warm with a little extra mustard. |
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