Dijon Sausage Bites
The classic pig-in-a-blanket pairs well with this sweet mustard-y dipping sauce.
Ingredients
For the sausage bites
- 1 lb Scott Pete Sausage Links, about 4 links
- 1 egg, beaten
- 1 sheet frozen puff pastry, thawed
- 1-2 tbsp flour for working surface
For the Dijon Sauce
- 1/4 cup dijon mustard
- 1/4 cup mayonnaise
- 3 tbsp brown sugar
- 2 tsp apple cider vinegar
- salt and pepper, to taste
Directions
- 1 Heat sausages through in a skillet and set aside to cool.
- 2 Preheat oven to 425 degrees F and lightly grease a baking sheet.
- 3 On a clean working surface, scatter the flour and roll out the sheet of pastry and flatten.
- 4 Cut the sheet of pastry in into sections that can be used to wrap the sausages. One at a time, wrap each sausage in puff pasty dough, using a fork to seal the edges. It’s okay if ends of sausages aren’t covered.
- 5 Brush all pastry with egg wash to encourage browning of the dough.
- 6 Slice the sausages into bite-sized pieces and place on baking sheet an inch or two apart.
- 7 Bake until the pastry dough is golden brown and has puffed up slightly, about 20 minutes.
- 8 While sausage bites bake, prepare the Dijon sauce by mixing together all Dijon sauce ingredients in a small bowl.
- 9 Serve sausage bites with Dijon sauce on the side for dipping.
