It’s national Pigs in a Blanket day, and there is not way I’m going give you guys a recipe for the most basic version out there. Now don’t get me wrong. I LOVE pigs n a blanket in just about any form–hot dogs, sausages, crescent rolls, pizza dough, etc. I also love making different variations of them and kicking them up a bit. S0…here’s my version of an “adult” pigs in a blanket. This form is really all about the sauce. Enjoy!
Pigs n A Blanket
1 sheet puff pastry cut into 8 pieces
8 savory chicken sausage links
4 slices of gouda cheese (or whatever cheese you like), cut in half
Maple Bourbon Dijon Sauce
1 tsp olive oil
1 clove garlic, minced
1/4 dijon mustard
2 Tbs maple syrup
1 Tbs bourbon
Preheat oven to 400 degrees. Place puff pastry sheet on a flat surface. Lay down layer of cheese in the center of puffed pastry. Lay sausage link at the end of pastry and roll to the other end. Place seam of the roll on the bottom of cookie sheet. Repeat until all pigs n a blanket are rolled. Bake until golden brown and puffy–approx 15 minutes.
For the sauce, heat olive oil in a small sauce pan over medium heat. Add minced garlic and cook for approx 1 minute. Pour in mustard and mix until garlic is incorporated. Add in maple syrup and stir. Remove pan from heat and pour in bourbon. Carefully place pan back on heat and stir until bourbon is incorporated. Pour sauce in a dipping bowl.
Once your pigs n a blanket are cooked, dip away and ENJOY!