Ingredients 1 Lbs. - Sweet Italian Sausage Links (Johnsonville) 1 - Sheet Puff Pastry (thawed) 1 - Egg 2 Tbs. - Mayonnaise 2 Tbs. - Dijjonaise ¼ C. - Apricot Pineapple Jelly Directions Cut the sausage 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! By: Dunkin Cooking the Semi-Homemade Way Blog
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Ingredients 1 Lbs. - Sweet Italian Sausage Links (Johnsonville) 1 - Sheet Puff Pastry (thawed) 1 - Egg 2 Tbs. - Mayonnaise 2 Tbs. - Dijjonaise ¼ C. - Apricot Pineapple Jelly Directions Cut the sausage 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! By: Dunkin Cooking the Semi-Homemade Way Blog
