Name: Everything-Spiced Pigs-in-a-Blanket with Cherry Pepper Relish and Horseradish Honey Mustard
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 servings
Ingredients: One 16-ounce jar cherry peppers, drained; 2 cloves garlic, minced; 3 tablespoons honey; 3 tablespoons cider vinegar; 2 tablespoons olive oil; Pinch salt; 1 cup whole-grain mustard; 1/4 cup yellow mustard; 1/2 cup honey; 2 tablespoons prepared horseradish; 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; 4 links smoked sausage or kielbasa (about 2 pounds); 1 package puff pastry (2 sheets); 1 egg, lightly scrambled

Directions

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

Cherry Pepper Relish:

Horseradish Honey Mustard:

Everything Spice:

Pigs-in-a-Blanket:

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