fancy man pigs in a blanket

sadly, no lunch with mama post this week. she had to work and i had papers to write. but i figured i’d leave y’all with a quick little recipe for the weekend. introducing: fancy man pigs in a blanket.

last weekend my parents hosted a game night at their house. since we were going to play monopoly, it quickly turned into a ‘rags to riches’ dinner party. we were in charge of bringing an appetizer, so i came up these little guys to put an elegant twist on a childhood favorite. i know everyone has a special place in their heart for those lil’ smokies all packed together in plastic, but here’s a healthier, more presentable option.



asparagus piggie

finished piggies

these were super simple to make and only take a handful of ingredients:

  • 1 package of puff pastry
  • an assortment of sausages
  • asparagus
  • 1 egg
  • olive oil
  • stone ground mustard (optional)

i wanted a variety of options because when our family comes together there are a slew of dietary restrictions and food allergies around the table. this combo seemed to satisfy almost everyone. my mom is a vegetarian, so i made some with roasted asparagus and they were tasty tasty. for the carnivores in the group, i chose a hot italian sausage link, an english banger sausage, and a cranberry-pistachio-gouda chicken sausage.

you’ll want to follow the thawing directions on the pastry puff, which usually require just setting each sheet out on the counter for about 40 minutes. meanwhile, you can be cooking the sausage links .

  • preheat your oven to 400 degrees. in a pan (i prefer cast iron) over medium-high heat, cook sausages until they begin to brown on all sides. next you’ll want to slice each one in half lengthwise and continue to cook with the casing side up to ensure that the meat doesn’t crumble in the pan.
  • while sausages continue to cook, wash and slice asparagus into 2 inch pieces and coat in olive oil. you can also beat the egg in a small bowl and reserve for later (some people add a teaspoon or so of water to their egg wash, however i didn’t for this recipe).
  • remove the sausages when they are just shy of fully cooked, cut each piece in half and set aside.
  • by this point your pastry puff should be thawed. cut each sheet into squares roughly 3″ x 3″. place either one sausage piece or two asparagus pieces diagonal on the pastry and wrap each corner around it, pinching it at the top to ensure it stays in place.
  • place each piggie onto either a parchment paper lined baking sheet or a baking sheet that has been lightly greased. bake for 15-20 minutes until pastry is golden brown. serve with stone ground mustard for dipping.

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