I fell in love with these right when I saw them on Tastespotting. It’s another easy party dish that I made for our Super Bowl party. The fun thing is, you can mix it up and use different cookie cutter shapes depending on your theme. I just used the star cutter because I just thought it was such a cute idea!
After reviewing this recipe again, tonight, I noticed I forgot to brush the pastry with egg-wash and it turned out just fine. Also, I don’t have it pictured, but the mustard dip was also fantastic and easy to put together.
Posh Piggies (adapted from Dunkin Cooking the Semi-Homemade Way)
1 lb Sweet Italian Sausage Links (Johnsonville)
1 Sheet Puff Pastry (thawed)
1 Egg
2 Tbs Mayonnaise
2 Tbs Dijon Mustard
1/4 cup Apricot Jelly
Remove casing from sausage. Cut links into 36 half- inch slices; brown the meat on both sides in a frying pan over medium high heat. No need to fully cook at this time, all you want is to get both sides a little crispy. Set aside on a plate to cool while you get the pastry ready, lay the pastry out on your work surface then break the egg into a small dish and brush the entire surface of the pastry. Using a mini cookie cutter (I used a star) cut out 36 shapes from the pastry. Place the meat onto a baking sheet and cover each one with a piece of pastry and secure in place with a tooth pick. Bake in a 400 degree oven for 18-20 minutes. While the piggies are baking mix the jelly, mayo and mustard in a small dish, these are good served hot, warm and room temp. Dip and enjoy!
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