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–+ servings

Louisiana Piggies

Diner-StyleOvenPork
Time :2 hours
Yield :8 servings
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Sausage stuffed puff pastry rolls served with mustard dipping sauce on white plates, fresh and savory breakfast or snack, crispy golden pastry with juicy sausage filling, on a woven fabric tablecloth with a wooden cutting board, perfect for a brunch spread.

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!
Hack it:
Skip the oven and air fry the chilled, egg-washed piggies at 375°F (190°C) for 12–15 minutes until the pastry is puffed and deep golden brown.
Mini Bite-Sized Party Hack: Slice each sausage into three small pieces before wrapping with shorter strips of pastry to yield nearly 25 bite-sized party bites instead of whole logs.
Spread a thin layer of sharp cheddar, pepper jack, or pimento cheese directly onto the puff pastry strips before rolling them around the sausages.
Gluten-Free: Swap the standard puff pastry for a thawed gluten-free puff pastry sheet or gluten-free crescent roll dough to keep the smoky-sweet vibes accessible for everyone.
Leftovers:
Make andouille breakfast kolaches: Chop any leftover piggies into bite-sized wheels, reheat in a skillet, and serve alongside soft scrambled eggs and extra mustard sauce for an epic morning bite.
Or a smoky sausage panzanella: Dice the leftover piggies into chunk-sized pieces, toss in an air fryer for 3 minutes to crisp up the pastry, and throw over a bed of arugula, cherry tomatoes, and pickled red onions.
Reheat a whole wrapped piggy, split it down the middle, and top with warm sauerkraut, pickled jalapeños, and an extra drizzle of the honey-bourbon mustard.

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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