Andouille Pigs in a Blanket with Chutney Mustard Dipping Sauce

You know the “This Little Piggy” nursery rhyme, don’t you? Of course you do. You’re saying it to yourself right now … Well, these little piggies waited to mature into sophisticated, tasty pigs before they went to the market. That said, they still love the simple pleasure of cuddling into a blanket.

(Now that I’ve got my somewhat awkward pig-to-human analogy out of they way, lets get to how easy these are to make.)

Sophisticated, yet only 5 ingredients! Andouille sausage is wrapped in puff pastry, sliced into rounds, and baked until golden. The Andouille is bit spicy. Thus, the sweet, cooling, addictive chutney and mustard dipping sauce is a must. These morsels get consumed in high volume, so be sure to make plenty.

Sophistication combined with simplicity. If you think about it, aren’t we all trying to achieve that? (Just say yes, and agree with me.)

Enjoy. Happy New Year!

Ingredients:

8 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), I used Kayem Artisan Andouille Sausage
1/4 cup mango ginger chutney, or your favorite chutney
2 tablespoons whole-grain Dijon mustard

Instructions:

Preheat the oven to 375 degrees F and position a rack in the center of the oven. Arrange the puff pastry squares on a work surface and brush the top edges with the egg wash. Place the sausages on the bottom edges and roll up the pastry, pressing the edges to seal. Freeze the logs for 10 minutes, or until firm.
Cut the logs into 1/2-inch slices, discarding the end pieces, and place them in a 24 cup mini muffin pan. Each sausage should yield 6 pieces. Bake for 25 minutes, until golden and sizzling.
Meanwhile, in a mini food processor, pulse the chutney and mustard just until the chutney is chopped.
Serve pigs in a blanket warm with dipping sauce.

Thank you Kayem for supplying the Artisan Andouille Sausage for this post. They were a real treat!