Super Bowl Sunday!
Are You Ready For Some Football – Snacks?
How about Andouille Sausage Puff Pastry Wraps?
This year my husband requested “Pigs in a Blanket.” You know, those tiny little hot dogs that are wrapped in refrigerated biscuit dough. Well, since we will not have the pleasure of getting to cheer for our favorite team (The Patriots) I decided that we would have some really good food to look forward to. I’m taking those little piggies to a new level – Andouille Sausage Puff Pastry Wraps!
Of course Andouille Sausage Puff Pastry Wraps start with really good Andouille Sausage, so I payed a visit to W.A. Bean & Sons, a local meat purveyor in Bangor, Maine.
W.A. Bean has been proudly serving quality meats since 1860. That’s over 150 years!
Being in business for that long you can bet that they know what they are doing! And I can say with certainty, “they know what they are doing!” They have some of the finest quality meat around. And variety? Don’t even get me started! It was about all I could do not to load up a cart with one of everything!
Beautiful hams and pork roasts…
…chickens and turkey breasts…
…steak tips, ham steaks, cheeses, bacon…
…sausages, hot dogs, snack sticks & So Much More!! You can check out their website for a list of all that they have to offer at beansmeats.com.
I was so excited when I saw this sign for Andouille 🙂 The sausage I was looking for – and on special for February! Now to get home and get these guys in their blankets.
It is such a pleasure using quality product like these W.A. Bean sausages because you know that the end result will turn out fantastic! I also love the fact that they are fully cooked and easy to work with.
Preheat the oven to 350 degrees Fahrenheit, then start assembly. First, cut the sausages into thirds lengthwise. Then, cut each third in half.
Cut those halves into thirds. This will give you 18 pieces per sausage. 2 & 2/3 sausages will yield the 48 pieces you will need for the recipe – I save the remaining sausage for omelets :p
Now for the pastry. Dust it lightly with flour. I’m using store bought puff pastry. You can find it in the frozen section of your grocery store. Just be sure to defrost in the refrigerator overnight.
When I made these I had to defrost mine quickly because FOX ABC Maine was coming to film (doesn’t it figure 😉 ) Crossing my fingers…I took the sheets out of the paper that they came wrapped in and re-wrapped them in some dry paper towels. (If you do this be sure you use white paper towels.) Then I placed them on some cookie racks and left them at room temperature. Worked like a charm! They defrosted in an hour and had no moisture build up.
*Note: You can also make puff pastry from scratch. It’s a bit time consuming, but, the results – Magnifique!
Roll it a bit to get the creases out and thin it a little.
Then cut it into thirds one way and quarters the other so that it yields 12 pieces. Those get cut in half diagonally creating 24 triangles. Repeat with remaining sheet to get 48 triangles.
Now, take the cut sausage pieces and begin rolling them up in the pastry from the short, flat end towards the point. You can use a little water to glue the tips so they don’t unroll.
Place them on a parchment lined baking sheet giving them about an inch and a half space in between them. Continue with the second sheet of puff pastry and remaining sausage pieces.
Brush them with an egg wash to help them brown, place into the preheated oven and bake for about 22 – 25 minutes until they are puffed and golden.
Such pretty little piggies!
Now sure, you could serve them up with yellow mustard, but, since we are using Andouille why not kick that sauce up a bit by…
…adding maple syrup and bourbon to some Dijon! Over the edge and well worth the effort! These Andouille Sausage Puff Pastry Wraps are sure to be a hit at your Super Bowl Party!
Food? Check!! Now I just need to decide what team I’m rooting for! ???Print
Andouille Sausage Puff Pastry Wraps
An easy Upscale Redo of classic Pigs in a Blanket.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 minutes
- Yield: 48 wraps
- Category: Appetizer
- 3 Andouille Sausage links
- 1 17.3 oz. package frozen Puff Pastry Sheets (thawed in the refrigerator overnight)
- 1 egg
- Recipe for Maple Bourbon Mustard (recipe follows)
- Preheat oven to 350 degrees Fahrenheit.
- Line two baking sheets with parchment paper.
- Prepare sausage pieces: Cut each sausage into thirds lengthwise. Cut each third in half horizontally, then cut each half into thirds. (2 & 2/3 sausages will yield 48 pieces.) Set aside.
- Take out one sheet of puff pastry. Lightly flour and roll out removing any creases and thinning out a bit.
- Cut the sheet into thirds one way and fourths the other way yielding 12 rectangles. Cut each rectangle diagonally into triangles yielding 24 triangles. Repeat with remaining sheet of pastry.
- Taking the pastry triangles, place a piece of sausage horizontally along shortest side of rectangle and roll towards the point sealing the end with a bit of water. Place onto prepared sheet pan. Repeat with remaining pastry triangles and sausage pieces allowing about 1.5 inches between each wrap and placing 24 onto each pan.
- Beat egg with 1 tsp. water and brush onto tops of pastries.
- Place sausage wraps into preheated oven and bake for 22 – 25 minutes until golden brown.
- Serve immediately with Maple Bourbon Mustard Sauce (recipe follows)
Maple Bourbon Mustard Sauce
A quick and delicious mustard sauce to accompany any meat.
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: 3/4 cup
- 1/2 cup Dijon Mustard
- 2 Tbsp. Mayonaise
- 1 Tbsp. & 1 tsp. pure maple syrup
- 2 tsp. Bourbon
- Mix all ingredients in a small bowl. Refrigerate until ready to use.
Can be made a day or two in advance.