Sausage Pigs in a Blanket with Cranberry Dip
- Level: Easy
- Yield: 16 sausage pigs in a blanket
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 82
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 3
- Dietary Fiber
- 0
- Sugar
- 2
- Protein
- 3
- Cholesterol
- 22
- Sodium
- 134
- Total: 1 hr
- Active: 30 min
Ingredients
1 sheet frozen puff pastry (half of a 17-ounce package), thawed
All-purpose flour, for dusting
8 raw breakfast sausage links, halved crosswise
1 large egg, beaten
Flaky sea salt and freshly ground pepper
Dehydrated minced onion, for sprinkling
2 tablespoons finely chopped fresh parsley
1/4 cup mayonnaise
1/4 cup cranberry sauce
1 tablespoon Dijon mustard
Directions
- Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Roll out the puff pastry on a lightly floured surface into a 10-by-14-inch rectangle. Cut in half crosswise and lengthwise to make 4 smaller rectangles, then cut each rectangle crosswise into 4 strips, about 1 3/4 by 5 inches each.
- Put a sausage half at one end of each pastry strip, roll up and place seam-side down on the baking sheet. Refrigerate about 15 minutes.
- Brush the pastry with the beaten egg, then sprinkle with flaky salt, pepper and minced onion. Bake until the pastry is puffed and golden and the sausage is cooked through, 15 to 20 minutes. Transfer to a paper towel–lined plate and sprinkle with the parsley.
- Meanwhile, whisk the mayonnaise, cranberry sauce and mustard in a small bowl until combined. Serve the pigs in a blanket with the cranberry dip.