These easy Puff Pastry Sausage Bites with Creamy Dijon Sauce are a gourmet version of your classic ‘pigs in a blanket’ recipe. They will always be one of my all time FAVORITE appetizers to serve at parties!
Puff Pastry Pigs In A Blanket
These Puff Pastry Sausage Bites are one of my favorite appetizers to serve guests at parties!
Not Your Average ‘Pigs in a Blanket’
I remember helping my mother make these when I was little girl. I loved helping her roll these little piggies up as an appetizer! I had no idea what pigs in a blanket were at the time but I knew I liked what she was making.
‘Pigs in a blanket’ have actually been around a LOT longer than I thought. At least since the 50’s!
That is why I wanted to change up the name and recipe a bit.
These are NOT your average pigs in a blanket recipe.
FULL DISCLOSURE…I don’t LOVE pigs in a blanket… 😯
I know, I know…I just have found most versions to be dry and just BORING.
What I did differently:
- Instead of using frankfurters/hot dogs, I used breakfast sausage links. They are the BEST, trust me! Go for the pork sausage if you can find them. They are just that much more MOIST! Turkey sausage is usually more dry.
- I also used puff pastry dough (my favorite dough ever) INSTEAD of the classic crescent dough. Puff pastry dough is just that much better for a lot of reasons. It is flaky, moist, buttery and just looks more appetizing.
- Lastly, I paired these with an awesome sauce. I brushed the sauce onto the puff pastry as well as made some on the side for a dipping sauce because, who doesn’t LOVE dipping?!
BTW! If you LOVE store-bought dough, you have to try these (Individual Banana Pudding Monkey Breads). SO, so delicious!!
*Side note* These mini monkey breads are AMAZING and they’re super fast to bake up! Kids (and husbands) will devour them!
Okay so here (to the right) are the sausages I use. If you can find them, grab them! They are just the perfect size for this appetizer. Look in the freezer aisle of your grocer. If you cannot find this brand, look for anything similar. Remember, pork sausages will be the most moist and flavorful but beef or turkey works as well.
Creamy Dijon Sauce with…horseradish?
If you don’t follow this lil ole food blog of mine, I wont hold it against you 🙂 But if you do, you know how much of a sauce lover I am. I think a good sauce can make or break a meal. I would love to have a blog dedicated solely to SAUCES!
And since were on the topic of sauces…one of my absolute FAVORITE sauces ever is the one I used to top these babies –> Puff Pastry Breakfast Cups With Honey Dijon Sauce
Now I guess you can just dunk these puff pastry sausage bites in ketchup…if you must. My husband’s toddler-side will come out when ketchup is an option. He will dunk pretty much anything in ketchup. Eggs? Oh yes. Grilled cheese? I’ve seen it.
But these puff pastry sausage bites are asking for something a bit more…refined?!
Since I have developed a love for horseradish over the last few years, I knew some in. I first tasted horseradish when my mother would make her amazing scalloped potatoes! Oh man guys…if I could find a way to make that side dish BITE SIZED, I would in a heartbeat!! It is THAT good. If you have never tried scalloped potatoes before, go look up a recipe. It is an awesome pairing with steak.
So yes, I use a bit of HORSERADISH in this sauce! Derek HATES horseradish but I am always trying to sneak it into his foods to see if he notices. Kind of like you do with kids…
And guess what?!?
He loved it!!!
BUT if you do NOT like horseradish, I just ask that you try it with these sausage bites. If you still don’t like it, just omit it!
The sauce doesn’t need it but it just adds that unique ‘something’ that makes people go hmmm… that’s different! (In a good way of course!)
You can always make one sauce WITH the horseradish and one without. Or serve ketchup on the side with it like Derek would ask for… 🙄
If you need a product I used for this recipe, throw it into your Amazon cart here!
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Here are the steps I took…
Defrost your breakfast sausage links.
Defrost your pastry in the FRIDGE. Then unfold and brush sauce onto entire side. Add sausages to the bottom (enough to cover entire length.)
Roll entire bottom up until it JUST covers the sausage and cut dough. Do not roll ALL the way up.
Then cut first sausage log into bite sized pieces. You should be able to get at least one more log out of the first sheet of dough. The photo here shows the leftover dough after rolling TWO logs.
Place on a baking sheet and brush tops with egg wash. Bake at 400 degrees F for about 20 minutes or until the pastry is golden brown.
While baking, mix up sauce!
Serve with the sauce on the side or drizzled over top!
Pin the photo below to save these rolls for later!
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Please comment below! I’d love to hear your thoughts! 🙂
Puff Pastry Pigs In A Blanket with Creamy Dijon Sauce
Ingredients
- 1 17.3 oz. Box Frozen Puff Pastry Sheets ((two sheets))
- 2 6.4 oz. Boxes Breakfast Sausage Links ((20 Links))
- 1 Large Egg
Creamy Dijon Sauce
- 1 Cup Sour Cream Instruction
- 1/4 Cup Honey
- 2 Tbsp. Dijon
- 1 Tsp. Horseradish ((more or less as desired))
- Salt and Pepper to taste
Instructions
- Add all ingredients to make creamy dijon sauce and split sauce in half. (One half will be used to brush the dough!)
- Open defrosted puff pastry sheet and brush the sheet entirely with the sauce. (Make sure you defrost your puff pastry in the fridge or it will be gummy.)
- Line up your sausage links along the bottom of the dough and roll until the sausage is covered. Cut lengthwise to form one log. Then cut log into bite sized pieces. (See photos!)
- Repeat once more with remaining dough. Use an extra dough to roll a few more out. (I was able to get 15 per sheet of puff pastry.) Repeat with other sheet of dough and line your rolls onto a baking sheet SEAM SIDE DOWN! No need to grease your sheet.
- Scramble your egg and brush the tops of each bite with the egg. If you do not have a brush, try dipping a crumpled paper towel in the egg and dabbing the rolls.
- Bake on the middle to upper rack at 400 degrees F for about 20 minutes or until golden brown.
Recipe Notes
- Pork sausage will be more flavorful and moist.
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