Andouille Sausage Bites are an adult version of the popular Pigs in a Blanket Recipe served with a tangy dipping Sauce. An easy 30-minute appetizer!
Elevate your snack game with our Pigs in Blanket Recipe featuring zesty Andouille Sausage bites. A twist on the classic, these bites are wrapped in golden, flaky pastry dought and cooked to golden-brown perfection. A surefire crowd-pleaser for your next gathering!
Ingredients for Spicy Pigs in a Blanket Recipe
Gather Andouille sausage, puff pastry, and a dash of spice. The perfect trio for our Pigs in Blanket Recipe. Simple ingredients, extraordinary taste!
- Andouille Sausage: Infuses bold, smoky flavors, adding a spicy kick to the dish.
- Egg: Creates a golden, shiny glaze, enhancing visual appeal and texture.
- Thawed Puff Pastry: Provides a buttery, flaky crust, elevating the overall taste and mouthfeel.
- Flour: Prevents sticking, facilitating easy rolling and handling of the pastry.
- Dijon Mustard: Adds a tangy and slightly spicy flavor, enhancing the overall taste of the dipping sauce.
- Mayonnaise: Provides creaminess and richness, balancing the sharpness of mustard for a smooth texture.
- Brown Sugar: Infuses a subtle sweetness, creating a harmonious blend of flavors in the dipping sauce.
- Apple Cider Vinegar: Offers acidity to cut through richness, providing a well-rounded taste.
- Salt and Pepper: Seasoning elements that add depth and balance, allowing you to adjust the flavor according to your preference.
How to make Andouille Sausage Pigs in A Blanket Recipe
Follow our step-by-step guide to craft these delectable spicy Pigs in a Blanket Recipe – Andouille Sausage Bites. From mastering the pastry wrap to infusing the right amount of spice, discover the secrets behind creating a snack that’s a true crowd-pleaser!
- Preheat oven to 425°F, grease baking sheet.
- Make Honey Mustard and set aside.
- Sprinkle flour, and roll out the thawed pastry dough.
- Cut and wrap sausages in pastry.
- Seal edges with a fork and brush with egg wash. Bake for 20 mins.
- Enjoy golden, puffed-up perfection!
- Pre-Cooked Sausage: Save time by using pre-cooked Andouille sausage, reducing the need for additional cooking steps.
- Store-Bought Dipping Sauce: Opt for a quality store-bought dipping sauce, eliminating the preparation of the dipping sauce from scratch.
- Crescent Rolls: Substitute crescent roll dough for puff pastry for a quicker and simpler alternative, maintaining a flaky texture with less preparation time.
Why this recipe works
Your guests will love this Pigs in a Blanket Recipe recipe for several reasons:
- Bold Flavors: The spicy kick of Andouille sausage paired with the flaky pastry and zesty dijonaise dipping sauce creates a flavor explosion that appeals to diverse taste preferences.
- Easy Indulgence: The use of shortcuts like pre-cooked sausage and store-bought dipping sauce ensures a hassle-free preparation, allowing you to focus on enjoying the gathering rather than spending too much time in the kitchen.
- Irresistible Texture: The combination of a golden, puffed-up pastry and the juicy, flavorful sausage offers a delightful contrast in texture, making each bite a satisfying experience.
- Cheesy: Add a layer of shredded cheese inside the pastry with the sausage for a gooey, cheesy variation.
- Sweet and Spicy: Mix honey or maple syrup into the dijonaise dipping sauce for a sweet contrast, balancing the spiciness of the Andouille sausage.
- Vegetarian: Replace the Andouille sausage with grilled vegetables like bell peppers and zucchini, offering a tasty vegetarian alternative with the same pastry-wrapped appeal.
- Appetizer Platter: Arrange the Pigs in a Blanket Recipe on a festive platter with toothpicks for easy serving at parties or gatherings.
- Game Day Snack: Serve these flavorful bites as a delicious game day snack alongside other finger foods.
- Brunch Delight: Pair with a fresh fruit salad or a side of scrambled eggs for a delightful brunch option.
- Dipping Station: Set up a dipping station with various sauces like mustard, ketchup, or hot sauce for a customizable experience.
- Party Buffet: Include these Pigs in a Blanket Recipe as part of a buffet with a variety of appetizers for a crowd-pleasing spread.
Storing, freezing, and reheating instructions for Pigs in a Blanket Recipe
- Store leftover Pigs in Blanket in an airtight container in the refrigerator.
- Consume within 2-3 days for the best quality.
- If planning to freeze, arrange the unbaked, assembled Pigs in Blanket on a tray and freeze until solid.
- Once frozen, transfer them to a freezer-safe bag or container.
- Label with the date and store for up to 2-3 months.
- Preheat the oven to 350°F.
- Place the frozen or refrigerated Pigs in Blanket on a baking sheet.
- Reheat for 10-15 minutes or until the pastry is crisp and the sausage is heated through.
- For microwaving, use short intervals to prevent sogginess, and finish with a quick bake for a crispy texture.
frequently asked questions (FAQs)
Can I use a different type of sausage?
Absolutely! Feel free to experiment with various sausages to suit your taste preferences. Smoked or spicy sausages work well.
Can I make these ahead of time?
Yes, you can assemble them ahead and refrigerate. Bake just before serving for the freshest taste and texture.
What dipping sauces pair well?
Dijonaise is fantastic, but try honey mustard, barbecue sauce, or a spicy mayo for diverse flavor options.
Can I freeze them before baking?
Yes, freeze unbaked Pigs in Blanket on a tray, then transfer to a bag. Bake from frozen when needed.
Wine, Cocktail, and Beer Pairings
Sauvignon Blanc: The crisp acidity complements the spiciness of the Andouille sausage and enhances the overall flavor.
Pinot Noir: A light red wine with enough depth to match the richness of the pastry and sausage.
Sparkling Rosé: The effervescence cuts through the richness, providing a refreshing contrast.
Bloody Mary: The savory and spicy notes in a Bloody Mary harmonize well with the bold flavors of the dish.
Mule Variations (e.g., Moscow Mule): The ginger beer adds a zing that complements the spiciness of the sausage.
Margarita: The citrusy and salty elements in a Margarita provide a vibrant pairing.
IPA (India Pale Ale): The hoppy bitterness of an IPA can stand up to the bold flavors of the sausage and dijonaise.
Wheat Beer: A light and refreshing wheat beer can balance the richness of the pastry and sausage.
Amber Ale: The maltiness of an amber ale complements the sweetness of the brown sugar in the dijonaise.
If you’re looking for some other game day snacks for your party buffet, check out my Fresh Salsa (Pico de Gallo), Guacamole dip, Crock Pot Nacho Dip, Buffalo Chicken Meatballs, and spicy Homemade Chex Mix.
Andouille Garlic Sausage Bites
For the Sausage Bites:
- 1 pound Andouille Sausage
- 1 egg , beaten
- 1 sheet frozen puff pastry , thawed
- 1-2 tbsp flour , for the work surface
For the Dijonaise:
- 1/4 cup dijon mustard
- 1/4 cup mayonnaise
- 3 tbsp brown sugar
- 2 tsp apple cider vinegar
- salt and pepper to taste
- If necessary, cook the sausages through and set aside to cool.
- Preheat the oven to 425°F and lightly grease a baking sheet.
- Prepare the dijonaise by placing all the dijonaise ingredients in a bowl and whisking until thoroughly combined. Place in a small serving dish and set aside.
- Onto a clean work surface, scatter a tablespoon or two of flour. Roll out 1 sheet of pastry to flatten it.
- Cut the sheet of puff pastry in half lengthwise (along the middle of the long side), roll out the pastry slightly if needed to fit the sausage. Lay a cooled sausage onto the pastry dough roll it to cover the sausage completely. It’s okay to leave the ends uncovered but is also okay to wrap them completely, if you prefer. Sometimes, I add a small bit of the dijonaise inside the pastry dough but you can leave that for the side in case your guests don’t care for it.
- Working with the second piece of dough the same way you did with the first piece wrap both sausages.
- Using a fork, press the pastry edges to seal. If needed, dip your finger in some water to wet the edge of the dough to make it stick better during the sealing process.
- Brush the tops of the pastry with the egg wash. This encourages browning of the dough.
- Slice the sausages into your desired thickness and lay them on the try an inch or two apart.
- Bake until the pastry dough is golden brown and has puffed up slightly, about 20 minutes.
- Serve hot or at room temperature.