The Scoop
These smoky, bourbon-glazed pigs in a blanket are officially about to carry your entire appetizer game on their back.
If you’ve ever needed a legitimate excuse to wrap spicy andouille sausage in buttery puff pastry and call it sophisticated host behavior, this is your ultimate hall pass.
We should probably warn you: make a double batch, because these will vanish faster than your self-control at an open bar!
Ingredients
- all-purpose flour, to taste, for dusting a work surface
- 1 (17.2-ounce, 2-count) package frozen puff pastry, thawed, 1 sheet reserved for another use
- 8 andouille sausages, fully-cooked
- 1/2 cup whole-grain Dijon mustard
- 2 teaspoons bourbon
- 1 tablespoon honey
- 1 large egg, beaten
Directions
- Use the flour to lightly dust a work surface.
- Unfold 1 of the puff pastry sheets onto the prepared surface and use more of the flour to lightly dust the top.
- Cut the puff pastry sheet crosswise into 16, 1/2-inch-wide strips.
- Working 1 at a time, wrap 2 of the pastry strips around each of the sausages, pushing the end of the new strip into the end of the old strip to attach them into one long strip, until the sausage is fully covered.
- Place the wrapped sausages on a plate and chill in the refrigerator for at least 1 hour and up to 2 days.
- Preheat the oven to 375 degrees F.
- Grease a rimmed baking sheet.
- In a bowl, add the Dijon mustard, the bourbon, and the honey and stir to combine.
- Place the wrapped sausages on the prepared baking sheet and brush them with the beaten egg.
- Bake the wrapped sausages until they are puffed and golden-brown, about 22-25 minutes.
- Transfer the baking sheet to a wire rack and let the wrapped sausages cool, about 5 minutes.
- Slice the wrapped sausages, if desired.
- Serve the wrapped sausages with the mustard sauce.
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