Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Using puff pastry instead of crescent roll dough to wrap up the sausages adds a great deal of richness and flavor. And replacing the pig in this version of pigs in a blanket is fully-cooked chicken sausage.

Yolanda Wikiel
Recipe by Real Simple February 2008

Gallery

Credit: Quentin Bacon

Recipe Summary

Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F.Cut the sausages in quarters lengthwise, then in half crosswise.Cut the puff pastry into strips 3 inches long and 1 inch wide. Roll the sausage pieces in the pastry strips and transfer to a parchment-lined baking sheet.Bake until puffed and golden brown, 15 to 20 minutes.Transfer to a platter and serve with the mustard for dipping.

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