Growing up, pigs in a blanket were link sausage in a bisquick pancake. Sure, they were nice and portable, and we ate them cold as a snack, but we can do so much better. Spicy sausage, earthy mushrooms wrapped in flaky pastry with a sweet savory dipping sauce. I hope you like it.
1 pound chorizo links (Happy Family Ranch)
1 sheet puff pastry
1/2 cup mushroom tapenade (from the Fruitful Forest)
1/4 cup Dijon mustard
1/4 cup Erin’s Elderberry Jelly (from Erin’s Elderberries)
1 teaspoon soy sauce
1 teaspoon water
Egg wash: 1 egg 1 tablespoon water
Preheat oven to 400.
Defrost the puff pastry. (Bobby Flay doesn’t make his own, so I don’t either).
In a bowl, mix soy, water, elderberry jelly, and dijon. Microwave 20 seconds and stir.
Heat a 10-inch skillet to medium.
Add links and brown links for 5 minutes per side. Let cool for 20 minutes.
Roll out puff pastry and cut in half.
Add tapenade to puff pastry in two one-inch rows evenly spaced from sides.
Add links and surround with puff pastry and tightly seal.
With a knife, slash 4 slits in top of each.
Bake for 25-30 minutes until golden brown.
Serve with dipping sauce.