Pigs in a Blanket
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 24
A delightfully easy version of pigs in a blanket made more flavourful with Italian sausage, mustard and Swiss cheese.
  • 3-450gm. Italian pork sausages, mild or hot (cooked)
  • 1-450gm. package frozen puff pastry, thawed
  • ¼ cup grainy mustard
  • 1 cup grated Swiss cheese
  • 1 egg, whisked with 2 Tbsp. (30 ml. cold water) for egg wash
  • Sesame seeds for sprinkling
  • ½ cup-125 ml. raspberry jam
  • ¼ cup-60 ml. balsamic vinegar
  • 1 shallot, minced (or ½ small onion)
  • Ground black pepper
  1. Preheat oven to 400F. and line a baking tray with parchment paper.
  2. Cut the cooked sausage in half lengthwise. Lay out a sheet of puff pastry and dock it with a fork. Spread the mustard in 4 rows, evenly spaced on the puff pastry. Sprinkle with the grated cheese over the lines of the mustard, keeping the cheese close to those lines as much as possible. Place the sausage on top of the cheese. Brush the pastry in between the rows with the egg wash.
  3. Dock the second sheet of puff pastry and place this over the first sheet, pressing in between the sausage rows (tucking in the little piggies!) Brush the entire sheet of pastry with egg wash. Cut in between the sausage rows and then cut those sausage lengths into bite-sized pieces. Place these on the baking tray and bake for 20 min. until rich, golden brown. Serve warm with the raspberry balsamic sauce.
  4. For the sauce, heat the jam, balsamic and shallot over medium heat, whisking until the jam has dissolved. Add black pepper to taste and cool to serve with the "Cochons".
Recipe by Noshing With the Nolands at https://noshingwiththenolands.com/christmas-in-november-in-jasper/