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Pigs in a Blanket Bites

Source of Recipe

From "Basic to Brilliant, Y'all" by Virginia Willis


Recipe Introduction

"The smoky flavor of highly spiced andouille is a cornerstone of Cajun cuisine, and is featured in classic dishes such as jambalaya, gumbo, and red beans and rice. LaPlace, Louisiana, about 30 miles outside of New Orleans is 'the place' to find the authentic Cajun sausage made from pork shoulder, garlic, peppery seasoning, and pecan smoke. I'm putting some of that aforementioned lipstick on these pigs in a blanket. Puff pastry is the equivalent of a pashmina scarf. Wrapped around andouille sausage and dusted with cornmeal and whole mustard seeds, these have a crispy, toothsome bite. Regardless of how fancy I've made it, this little nibble is still dead easy and your guests will love it, although they may think you've gone a bit high on the hog."

List of Ingredients

â—¦ 1 (14-ounce) box store-bought puff pastry
â—¦ All-purpose flour, for rolling out
â—¦ 1 large egg
â—¦ 1 tablespoon water
â—¦ 18 ounces (6 sausages) fully cooked andouille sausage
â—¦ 2 tablespoons yellow mustard seeds
â—¦ 2 tablespoons very fine yellow cornmeal
â—¦ Creole mustard, for serving


Recipe

Preheat the oven to 400° F. Line a rimmed baking sheet with a silicone baking liner or parchment paper.

Place the puff pastry on a lightly floured work surface. Sprinkle the pastry with a little flour, and roll out to a thickness of â…› inch. Brush away any excess flour and trim the edges to form a 12-inch square. Slice in half horizontally, then again in thirds vertically to make six 4 x 6-inch rectangles. (Layer the resulting scraps on top of one another — don't bunch them all together — and save for another use. Wrap in plastic wrap and store in the freezer for up to 3 months.)

In a small bowl, whisk together the egg and water. Brush the rectangles with the egg wash. Place one cooked sausage along the long edge of a rectangle (its tips will extend out either end). Roll up the pastry around the sausage and press the edge to seal. Place on the prepared pan. Repeat with the remaining sausages; set aside the remaining egg wash. Refrigerate until firm and chilled, about 30 minutes, or up to overnight.

Combine the mustard seeds and cornmeal in a shallow baking dish. Working with one roll at a time, brush the outside of the pastry all over with the reserved egg wash. Roll in the seed-cornmeal mixture, then place on the prepared baking sheet. Repeat with the remaining rolls. (If the pastry becomes warm or soft, return the rolls to the refrigerator to firm up.) Using a sharp knife, trim the ends of the sausage that protrude from the pastry to make 4-inch rolls and discard the ends. Cut the rolls about â…”-inch thick to make 6 pieces. Return to the prepared baking sheet, placing the pieces about 1½ inches apart. Return to the refrigerator to chill and firm, if necessary.

Bake until a rich golden brown on the bottom, about 10 minutes. Using an offset spatula, flip each disk and continue baking until rich golden brown on both sides, an additional 8 to 10 minutes. Remove to a rack to cool slightly. Transfer to a warmed serving platter. Serve hot or warm, topped with a small dollop of Creole mustard.


Makes 36