I can't seem to throw a holiday party without serving pigs in a blanket, those little hot dogs wrapped in dough that disappear the moment the platter is passed. So I decided to step it up and create a fancier version: sausage wrapped in puff pastry. You can customize the recipe by using different flavors of sausage; sometimes I use lamb sausage, sometimes turkey, or just plain spicy pork. With store-bought puff pastry these appetizers are a breeze to make. I like to serve them with a bowl of good mustard for dipping.
SAUSAGE PUFF PASTRY BITES
- 1 pound good-quality fresh sausage (4 sausages)
- 2 sheets frozen puff pastry, thawed
- 3 tablespoons grainy mustard
- 2 tablespoons minced fresh chopped herbs, such as rosemary, thyme, and oregano
- 1 egg, beaten together with 2 tablespoons water
- Assorted mustards for serving, optional
- Preheat the oven to 400 degrees F.
- Bake the sausage on a baking sheet for about 30 minutes, until fully cooked, turning once. (Alternatively, cook them on the stovetop.) Let them cool and then cut each sausage in half.
- Unfold the puff pastry on a floured surface. Brush each sheet with mustard and sprinkle 1 tablespoon of the herbs on each sheet. Cut each pastry sheet into quarters.
- Place on-half of each sausage on the edge of a puff pastry sheet and roll it up. Crimp the edges of the pastry, tucking the ends underneath. Repeat with the remaining sausage halves and pastry sheets.
- Place the sausage rolls, seam side down, on a baking pan and brush the tops with the egg wash using a pastry brush.
- Bake for 20 to 25 minutes until golden brown. Cut them on an angle into 1-inch pieces and serve hot, with mustard for dipping if desired. Makes about 30 pieces