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.
- 5 sweet Italian sausage links (about 1 lb), casings removed
- 1 sheet puff pastry, thawed
- 1 egg, mixed with 1 Tablespoon water (egg wash)
- 2 Tablespoons mayonnaise
- 2 Tablespoons Dijon mustard
- 1/4 cup apricot preserves or jelly
Preheat oven to 400 degrees F.
Cut links into 30 half-inch slices. In a large skillet, over medium heat, cook the sausage until browned and crispy. No need to fully cook at this time, as they will finish in the oven; set aside.
Spread the pastry onto a large work surface and lightly brush the top with egg wash. Using a mini cookie cutter (I used a star) cut out 36 shapes from the pastry. Line the meat onto a baking sheet and cover each one with a pastry shape and secure in place with a tooth pick. Bake for 18-20 minutes.
While the piggies are baking, make the dip. Mix the mayonnaise, mustard and apricot preserves in a small dish until fully incorporated. Serve the piggies hot, warm or at room temperature with the dip.
Source: Adapted from Dunkin Cooking the Semi-Homemade Way