Dijon Sausage Bites
The classic pig-in-a-blanket pairs well with this sweet mustard-y dipping sauce.
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
Heat sausages through in a skillet and set aside to cool.
Preheat oven to 425 degrees F and lightly grease a baking sheet.
On a clean working surface, scatter the flour and roll out the sheet of pastry and flatten.
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.
Brush all pastry with egg wash to encourage browning of the dough.
Slice the sausages into bite-sized pieces and place on baking sheet an inch or two apart.
Bake until the pastry dough is golden brown and has puffed up slightly, about 20 minutes.
While sausage bites bake, prepare the Dijon sauce by mixing together all Dijon sauce ingredients in a small bowl.
Serve sausage bites with Dijon sauce on the side for dipping.