Our Best Homemade Pigs in a Blanket

Sausage rolls are always a big hit on buffets. Here is my version of this classic appetizer: delicious, meaty sausages wrapped in puff pastry. You can use any kind of sausage, like chorizo or kielbasa. They’re a hit with honey mustard and homemade tomato ketchup for dipping!

20 Sausage Rolls

• 7 sausages (Oktoberfest, Italian, chorizo or smoked kielbasa), cooked and chilled
• 175 mL (¾ cup) old-fashioned Dijon mustard
• 45 mL (3 tbsp.) liquid honey

• 2 sheets of commercial puff pastry (25 cm2/10 in2), fresh or thawed
• 1 egg beaten with 15 mL (1 tbsp.) water, for browning
• Handful of poppy seeds and/or sesame seeds, for decoration

HOW TO

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Cut each sausage into 3 pieces and set aside (you will have 21 pieces, but you will only need 20).

Combine mustard and honey. Pour 60 mL (¼ cup) into a small bowl to cover sausages and set aside. Reserve remaining honey-mustard sauce for serving.

Lightly flour a work surface. Cut each sheet of dough into 10 pieces of 12 x 5 cm (5 x 2 in.). Coat each rectangle of dough with a little honey mustard.

Add a piece of sausage and roll up. Brush pastry with glaze. Place on the baking sheet, with the end of the dough underneath. Sprinkle with poppy seeds and/or sesame seeds.

Bake for about 20 minutes, or until golden brown. Serve hot with honey mustard and sweet tomato ketchup (see p. 353).


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