When The Husband and I got married, I asked him what types of food he wanted to see at the reception.
“I don’t care what it is, as long as there are Pigs in a Blanket” came the answer.
What is it about men and Pigs in a Blanket?
The Sister-in-Law was over for dinner this weekend and I was looking for a new appetizer recipe to make, so when I saw this recipe for a more elegant, updated version of Pigs in a Blanket, I knew it would be perfect. It’s from the February 2009 issue of Ladies’ Home Journal and was crazysimple to make. The platter didn’t even make it out of the kitchen before Nick had polished off four. I take this as a considerable victory since if I just sliced up the sausage and put it in front of him, I guarantee you he would make a plea for leftovers from the fridge. That’s his newest way to avoid eating something I make that he thinks he won’t like. “Mom, I’ll have leftovers. It helps you out to clean out the refrigerator.” Right.
Whether you’re looking for a quick starter that is family-friendly, or something different for your next dinner party or soiree, these Posh Piggies are sure to please.
Posh Piggies (although a cute name, I’m sticking with Pigs in a Blanket, Version 2.0)
Recipe courtesy of Ladies Home Journal
Cut 1 lb sweet Italian sausage links into 36 half-inch slices. Brush a sheet of thawed frozen puff pastry with a beaten egg and cut 36 circles of pastry using a 1-1/4 inch fluted cutter. (I used a small cookie cutter that I had in the shape of a tulip; perfect for Spring). Top each sausage round with a pastry circle and sprinkle with sesame seeds. Skewer each stack with a toothpick and place on a baking sheet. Bake in a 400 degree oven until pastry is golden, 18 to 20 minutes.
Serve with Apricot Mustard Dip: stir together 6 tablespoons Dijon mustard, 2 tablespoons mayo and 1/4 cup apricot jam. (I used the general idea, but instead used about 3T Dijon, 1 T mayo and 2T orange marmalade – yum. I nuked the marmalade for a few seconds in the microwave first, to make it easier to mix).