Posh Piggies

We have had such great response to this simple yet outrageously good appetizer that we wanted to re-post it again for New Years. We are just so amazed how this little sausage and pastry bite took off like a rocket when we posted it back on 1-29-09. I can't even recall how many other blogs we have stumbled upon and found our picture and the blogger's story of how they had made them or eaten them at another gathering and found them simply delish! I hope all of you new comers enjoy this recipe as much as everyone has in the past.

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

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!

Side Note:

Instead of puff pastry you could use Pillsbury Crescent dough, lay the sections out flat and cut them into your desired shape. I also think Pillsbury Grands Flaky would work as well, I would maybe take each section of dough and separate into 3 pieces and then cut into shapes.

When it comes to the meat I think any flavor of sausage would be great and that maybe small sections of kielbasa would work also, kielbasa also comes in many flavors now so really you could have many options for these little gems.

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