Hogs In A Blanket Sundaysupper 2 Recipe

There’s something incredibly comforting about whipping up these delightful honey mustard pigs in a blanket—it’s like transforming a childhood favorite into a sophisticated yet playful snack that’s perfect for any gathering (or just a cozy night in).

I adore making cozy fare, and “Hogs In A Blanket” is a delectable combination of pork sausage and puff pastry. I think the best balance of flavors comes from Dijon mustard mixed with honey.

I may be a little biased, but I think my egg wash is what gives any of my pastries a really nice, rich color and sheen. These are good for an appetizer or a snack, and they’re definitely a crowd-pleaser.

Hogs In A Blanket Appetizer or Snack
Makes 24 mini

Ingredients

• Pork sausages: Rich in protein and flavor, they provide savory depth.
• Puff pastry: Flaky layers offer texture and buttery goodness, high in carbohydrates.
• Dijon mustard: Adds a tangy, spicy kick, complementing savory elements.
• Honey: Brings sweetness to balance bitterness, rich in natural sugars.
• Egg: Provides a golden glaze, source of protein and richness.

Ingredient Quantities

• 8 pork sausages
• 1 sheet of puff pastry
• 1 egg (beaten, for egg wash)
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• Salt and pepper to taste

How to Make this

1. Set your oven to 400 degrees F (200 degrees C) to warm up and prepare a sheet for baking with parchment.

2. In a tiny bowl, blend the Dijon mustard and honey together until they form a honey mustard sauce. Put it away.

3. Spread the puff pastry onto a floured table and slice it into 8 equal parts.

4. Apply a scant layer of the honey mustard sauce to the puff pastry strips.

5. Add salt and pepper to the sausages for seasoning, according to your taste.

6. Put one sausage on each puff pastry strip and roll them up with the seam on the bottom.

7. On the prepared baking sheet, lay out the sausages that have been wrapped, ensuring that each one has a bit of space around it.

8. Apply the beaten egg to the tops of the puff pastry to achieve a golden finish when they bake.

9. Preheat the oven to 210°C (410°F). When the temperature is stable, place the prepared dish in the oven. Allow it to cook for about 20-25 minutes, or until the puff pastry has risen and is golden brown. When finished, check the internal temperature of the sausages to ensure doneness; they should reach at least 70°C (160°F).

10. Take the food out of the oven and allow them to cool down a little before you serve them. Enjoy your tasty pigs in a blanket!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Small mixing bowl
5. Spoon or small whisk (for mixing)
6. Knife
7. Cutting board
8. Pastry brush
9. Rolling pin
10. Cooking thermometer

FAQ

• Can I use a different type of sausage?Any sausage of your choice can be substituted, including ingredients like:

  – beef
  – chicken

• How do I prevent the pastry from becoming soggy?Make sure that your sausages are dry and that the puff pastry is very cold before you wrap it.
• Can these be made ahead of time?Yes, you can put them together and store them in the refrigerator for a few hours prior to baking.
• Is there a vegetarian option?Utilize vegetarian sausages and modify the baking time accordingly, if necessary.
• How do I store leftovers?Keep in an air-tight container in the fridge for no more than 72 hours.
• What can I serve with this dish?A side salad and a variety of dipping sauces make perfect pairings.
• Can I freeze them?Indeed, after assembling them but prior to baking, place them in the freezer. When ready to consume, bake the frozen items, allowing for a longer cooking duration.

Hogs In A Blanket Sundaysupper 2 Recipe Substitutions and Variations

Use chicken sausages or vegetarian sausages instead of pork sausages.
You can substitute phyllo dough or crescent roll dough for puff pastry.
Instead of Dijon mustard, you can use yellow mustard or whole grain mustard.
You can use maple syrup or agave nectar in place of honey.
Try a milk or cream wash instead of egg wash to achieve a shiny finish.

Pro Tips

1. Thaw the Puff Pastry Properly Ensure the puff pastry is completely thawed before using it, but don’t let it get too warm. It should be pliable but cold, as this helps in achieving a flaky texture when baked.

2. Use Cold Ingredients Keep the sausages and honey mustard sauce cold before assembly. This helps in maintaining the integrity of the puff pastry, preventing it from becoming too soft or soggy.

3. Prick the Sausages Before rolling them in the pastry, use a fork to prick each sausage a few times. This helps release steam and prevent them from bursting, ensuring even cooking.

4. Ensure a Tight Seal When rolling up the sausages in the puff pastry, make sure the pastry is tightly sealed along the seam to prevent them from unraveling during baking.

5. Variable Baking Time Ovens vary, so start checking the pastries at the 18-minute mark. The key indicators are a golden brown pastry and a safe internal temperature for the sausages. Adjust your baking time accordingly to avoid overbaking.