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

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  • Level: Intermediate
  • Total: 55 min
  • Active: 35 min
  • Yield: 4 servings
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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 


4 links smoked sausage or kielbasa (about 2 pounds)

1 package puff pastry (2 sheets) 

1 egg, lightly scrambled 


  1. 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.)
  2. For the mustard: Add the whole-grain mustard, yellow mustard, honey and horseradish to a small bowl. Stir to combine. (Makes 2 cups.)
  3. 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.)
  4. For the pigs-in-a-blanket: Preheat the oven to 400 degrees F.
  5. 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.
  6. Serve the pigs-in-a-blanket with the cherry pepper relish and horseradish honey mustard.