Grown Up Pigs in a Blanket

When I was in college, my friends and I would make lil smokies pigs in a blanket for everything from a Sunday football funday to a regular ole Tuesday night at home. I never counted but I could estimate I’d throw back about 38 of those babies in one sitting and these are no different. These are the all grown up version - the same nostalgic flavors we already know and love, but just a little more elevated and served with a honey mustard dipping sauce you’ll want to put on everything. 

*Note: I halved the recipe for the image shown, the recipe below will make about 18-20 sausage rolls.

Serves 6 as an appetizer.

Ingredients:

For the Grown Up Pigs in a Blanket:

• 14oz smoked sausage (my favorite is Hillshire farms)

• 1 sheet puff pastry, defrosted if frozen

• 1 egg

• A few sprigs of thyme

• Flaky sea salt

For the Honey Mustard Dipping Sauce:

• 2 tbsps dijon mustard

• 2 tbsps stone ground or spicy brown mustard

• ¼ cup honey

• 1-2 tbsps mayonnaise (optional)

Directions:

For the Grown Up Pigs in a Blanket:

• Preheat your oven to 425°F. Line a baking sheet with parchment paper and set it aside.

• Prepare the puff pastry: On a floured surface, roll out the puff pastry sheet vertically until it is about 1/4 inch thick.

• Divide the sausage into 3 pieces by cutting in thirds around the rounded part. Rotate the puff pastry so the long side is facing towards you and place the sausage at the bottom of the puff pastry sheet.

• Roll the pastry around the sausages tightly, leaving about 1 inch of pastry at the end. Brush the exposed edge with egg wash (see below) to seal. This ensures the pastry stays together while baking. Cut off any excess puff pastry on the sides if your sausage doesn’t reach to the end.

• Slice the rolled-up pastry into 1” pieces and place on the prepared baking sheet. Brush the tops with more egg wash for a golden finish. Sprinkle fresh thyme leaves over the top with a pinch of flaky sea salt.

• Bake the sausage rolls for 18-20 minutes, or until golden brown and puffed. Keep an eye on them in the last few minutes to avoid over-browning.

• While the sausage rolls are baking, prepare the honey mustard sauce. In a small bowl, whisk together the Dijon mustard, whole grain mustard, and honey until smooth. For a creamier sauce, stir in 1-2 tablespoons of mayonnaise (optional, for a richer texture). Taste and adjust the sweetness or tanginess to your preference.

• Once the sausage rolls are golden, remove them from the oven. To serve, arrange them around a small dish of honey mustard sauce, creating a festive wreath-like presentation. Serve immediately while warm and enjoy!