Hogs in a blanket are the grown up version of pigs in a blanket. Instead of hot dogs wrapped in crescent rolls, smoked sausage is wrapped in puff pastry. If you’ve never used puff pastry before you are in for a treat. It is easy to work with and the presentation is beautiful. Just remember puff pastry needs to thaw 40 minutes before it can be used. Enjoy!
Hogs in a Blanket
10 smoked sausages (I used Eckrich Farms smoked sausage links, 23.3 ounces total)
1 (17 ounce) package puff pastry sheets. (I use Pepperidge Farm, one box has 2 puff pastry sheets inside)
1 tablespoon water
Brown mustard, honey mustard, or barbeque sauce
Remove both sheets of puff pastry from box. Thaw 40 minutes before using. While pastry is thawing, cook 10 smoked sausage links in water according to package directions. Cut ends from links then cut each link into 4 pieces. You should have 40 links total. Set aside.
After pastry has thawed, remove paper and sprinkle a small amount of flour on bottom and top of one sheet. Roll into a 12 X 12-inch square. With a pizza cutter, cut puff pastry into 10 strips horizontally then cut in half vertically. You should have 20 strips total. Repeat with the second puff pastry sheet.
Line rimmed baking sheet with parchment paper.Make egg wash by beating 1 egg with 1 tablespoon water. Wrap 1 strip of puff pastry in a circle around outer edge of each piece of sausage. Where strip ends, moisten inside edge of puff pastry with egg wash. Press moistened edge to pastry to seal. Place on prepared pans leaving 1-inch of space between pieces.
Repeat process until all sausage and pastry are used. Refrigerate until ready to bake. Bake 400ºF for 15 minutes. Serve with brown mustard, honey mustard, or barbeque sauce.
Published in The News and Neighbor on December 29, 2019.