7 sausages Andouille Sausage
3/4 cupsMoutarde a l’Ancienne
2 pre-rolled puff pastry sheets (10-inch x 10-inch)
3 tbsp. liquid honey
1 egg + 1 tbsp. water, for egg wash
Handful poppy seeds and/or sesame seeds, for finishing
Sweet tomato ketchup (optional)
Preheat oven to 400 degrees F.
Line baking sheet with parchment paper.
Cut each sausage into 3 pieces and set aside. (You’ll have 21 pieces but you only need 20. The extra piece can be the cook’s treat or serve a pig without its blanket.)
Combine the Dijon mustard and honey (this can be done with regular Dijon Mustard too).
Transfer 1/4 cup of it to a small bowl for flavouring the pigs in blanket and then reserve the remaining amount for serving with the baked ones. Set aside.
Beat egg with 1 tbsp. water for egg wash and set aside.
Dust work surface lightly with flour. Cut each pastry sheet into 10 (5-inch x 2-inch) pieces.
Brush a little honey mustard on each square of pastry. Add piece of sausage and roll. Brush pastry with egg wash. Transfer to prepared baking sheet. Sprinkle with poppy seeds and/or sesame seeds.
Bake until pastry is golden brown, about 20 minutes.
Serve with reserved honey mustard and Sweet tomato ketchup.
Credit: In the Kitchen with Stefano Faita