Everything-Spiced Pigs-in-a-Blanket with Cherry Pepper Relish and Horseradish Honey Mustard

Total Time:
55 min
35 min
20 min

4 servings

  • Cherry Pepper Relish:
  • One 16-ounce jar cherry peppers, drained
  • 2 cloves garlic, minced
  • 3 tablespoons honey
  • 3 tablespoons cider vinegar
  • 2 tablespoons olive oil
  • Pinch salt
  • Horseradish Honey Mustard:
  • 1 cup whole-grain mustard
  • 1/4 cup yellow mustard
  • 1/2 cup honey
  • 2 tablespoons prepared horseradish
  • Everything Spice:
  • 1/4 cup poppy seeds
  • 1/4 cup sesame seeds
  • 1/4 cup dried garlic
  • 1/4 cup dried onion
  • 1 tablespoon coarse sea salt
  • 2 teaspoons cracked black pepper
  • Pigs-in-a-Blanket:
  • 4 links smoked sausage or kielbasa (about 2 pounds)
  • 1 package puff pastry (2 sheets)
  • 1 egg, lightly scrambled
  • For the relish: Add the cherry peppers, garlic, honey, cider vinegar, olive oil and salt to the bowl of a food processor. Pulse to combine. (Makes 2 cups.)

  • For the mustard: Add the whole-grain mustard, yellow mustard, honey and horseradish to a small bowl. Stir to combine. (Makes 2 cups.)

  • For the everything spice: Add the poppy seeds, sesame seeds, dried garlic, dried onion, salt and pepper to a small bowl. Stir to combine. (Makes 1 cup.)

  • For the pigs-in-a-blanket: Preheat the oven to 400 degrees F.

  • Cut each piece of puff pastry in half, and roll each half around a sausage link, using a bit of egg wash to adhere. Place the piggies seam-side down, brush with egg wash, and sprinkle each with 1 teaspoon of the everything spice. Transfer to a parchment-lined baking sheet and bake until golden and puffy, 15 to 20 minutes.

  • Serve the pigs-in-a-blanket with the cherry pepper relish and horseradish honey mustard.

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