Hogs in a Blanket
This fun, high-brow take on pigs in a blanket swaps spicy andouille sausage for the hot dogs, and includes sweet mustard chutney as a dip.
Ingreadient :
- 7 ounces all-butter puff pastry (thawed and cut into four 5-inch squares)
- 1 egg yolk mixed with tablespoon of water (large)
- 4 andouille sausages (3 ounces each)
- ¼ cup Major Grey’s chutney
- 2 tablespoons whole-grain mustard
Direction :
- 7 ounces all-butter puff pastry (thawed and cut into four 5-inch squares)
- 1 egg yolk mixed with tablespoon of water (large)
- 4 andouille sausages (3 ounces each)
- ¼ cup Major Grey’s chutney
- 2 tablespoons whole-grain mustard
