Set these out at your next party for a delicous meat-tastic snack
ingredients
ingredients
method
step-by-step directions

Pigs in a Blanket w/ Dipping Sauces

  • 1 box Puff Pastry (thawed)
  • 2 Fully-Cooked Sweet/Spicy Italian Sausage
  • 1/4 Kielbasa
  • 1/2 Cup Sauerkraut
  • 2 Fully-Cooked Fresh Chorizo Sausage (not the dried variety)
  • Grated Parmesan (for sprinkling)
  • Poppy Seeds (for sprinkling)
  • Olive Oil Spray
  • Marinara Sauce (for dipping)
  • Spicy Brown Mustard (for dipping)
  • Clinton Kelly's Spicy Queso Dip
step-by-step directions
  • Preheat oven to 375º F.
  • Roll out Puff Pastry on a lightly floured surface, into a 15'x15" piece. Cut pastry in 3" squares. Fill according to the directions for each sausage variety.
  • Bake for 18-20 minutes or until golden. Remove from oven and allow to cool slightly before serving with dips.
  • For Spicy Chorizo Pigs: Cut chorizo sausage links into 1/2" inch pieces. Place a piece of Sausage in the center of each dough square. Dampen the edges of the dough with water and bring the corners of the dough together at the center to form a dumpling like bundle. Pinch the edges to seal. Serve with Clinton Kelly's Spicy Queso Dip.
  • For Italian Pigs: Cut Sweet Italian Sausage into 1/2" inch pieces. Place a piece of Sausage in the center of each dough square.  Dampen the edges of the dough with water and bring the corners of the dough together at the center to form a dumpling like bundle. Pinch the edges to seal. Lightly spray with olive oil and sprinkle each with grated parmesan. Serve with marinara sauce.
  • Kielbasa Pigs: Cut kielbasa sausage into 1/2" inch pieces. Place a piece of Kielbasa in the center and top with about 1 teaspoon of Sauerkraut. Dampen the edges of the dough with water and bring the corners of the dough together at the center to form a dumpling like bundle. Pinch the edges to seal. Lightly spray with olive oil and sprinkle with poppy seeds.  Serve with Spicy Brown Mustard.
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