Sausages / Hors d'oeuvres

Pigs in a Blanket

with Andouille Sausage - Pork Sausage with Spices

​Servings: 28 pieces


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