Everything-Spiced Pigs-in-a-Blanket with Cherry Pepper Relish and Horseradish Honey Mustard
- Level: Intermediate
- Total: 55 min
- Active: 35 min
- Yield: 4 servings
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- Level: Intermediate
- Total: 55 min
- Active: 35 min
- Yield: 4 servings
Ingredients
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
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.
