Mini Sausage Rolls with Sweet Mustard Dip
It’s believed that the first written recipe for pigs in a blanket appeared in Betty Crocker’s “Cooking for Kids” in 1957. While this certainly wasn’t the first time someone wrapped a sausage in pastry — both the German Würstchen im Schlafrock ("sausage in a dressing gown") and the Czech kolache have been around for a lot longer than 60 years — this was when many Americans were introduced to the delicious snack. Since then, they have taken off like tiny, pork-laden rockets, a staple of appetiser spreads the world over.
Puffy, meaty, and just a tad sweet (thanks to the mustard sauce), our Pigs in a Blanket (or Mini Sausage Rolls, if you prefer) are delicious and addictive.
30 minutes active time
Makes 18 pigs in a blanket (mini sausage rolls)
1 egg (optional)
5 grams water (optional with egg)
Butter, to grease the tray
Fine semolina flour, for dusting
1 tube (320 grams) ready rolled puff pastry
18 cocktail franks or sausages
1-2 ounces (40 grams) sesame seeds (optional)
For the dipping sauce
70 grams mayonnaise
60 grams Dijon mustard
2 tablespoons (50 grams) honey
1 teaspoon (5 grams) lemon juice
Fire up your oven. Aim for 300°C on the baking stone inside.
If you’d like to add an optional glaze, whisk the egg with a teaspoon of water in a small bowl.
Grease your baking tray with butter, then scatter a thin layer of fine semolina flour over the top.
Roll out the puff pastry on a cutting board. Using a knife or scoring blade, cut the sheet in half, lengthwise. Cut each half into thirds, then slice each third diagonally, for a total of 18 evenly sized triangles.
On a lightly floured surface, take one triangle and place a sausage over the thickest part. With your fingers, roll the sausage into the pastry until the tips touch. Press gently to seal and fold in the sides at either end.
If you’d like to add a glaze, dip the top of the roll into the egg wash. Lay on the greased and floured baking tray. For a textural contrast, you also have the option to sprinkle sesame seeds over the top. Repeat for the remaining rolls.
Place the tray in the oven and turn off the gas, or if using wood or charcoal, close the baffle to dampen the flames. Cook for 8 minutes, turning the pan halfway through. (If cooking with gas, turn the oven down to its lowest setting.) Continue cooking for another 4 minutes, turning the pan every 30 to 45 seconds. The rolls should puff up and turn a deep golden brown.
Check to make sure the pastry is cooked all the way through by removing the tray and inspecting the sides. Transfer the rolls from the tray to a cooling rack and prepare the dip while the rolls cool slightly.