Pioneer Woman Chicken Sausages in Blanket

Pioneer Woman chicken sausages in blanket turn chicken-apple sausage, flaky puff pastry and a tangy maple mustard dip into a golden, bite-sized appetizer in 45 minutes. It's an easy party appetizer for Super Bowl Sunday, Christmas or Thanksgiving, and it's make-ahead friendly for busy hosts.

Roll over the seam of each pastry before it goes on the sheet, because that seals the wrap shut. Skip it and the pastry unrolls in the oven, leaving the sausages half bare.

Chicken-apple sausage makes these lighter and a little sweet compared to the usual hot dog version. The maple mustard dip adds a tangy, sticky edge that ketchup or plain mustard can't give you.

Pioneer Woman Chicken Sausages in Blanket

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

308

kcal

Puffed, golden pastry wraps a juicy chicken-apple sausage, and a quick egg wash helps the seasonings stick and the crust brown. Sliced into bite-sized pieces, each one gets dunked in a sweet and tangy mustard dip.

Ingredients

• 1 sheet frozen puff pastry (half of a 17.3-ounce package), thawed
  

• 6 links fully cooked chicken-apple sausage (about 1 pound)
  

• 1 large egg, lightly beaten
  

• Flaky salt, poppy seeds or everything seasoning, for sprinkling
  

• 1/2 c. dijon mustard
  

• 3 tbsp. pure maple syrup
  

• 1 tbsp. mayonnaise
  

Directions

• Preheat and roll: Preheat the oven to 400°F, then roll out the thawed puff pastry into a 10-by-11-inch rectangle. Cut it in half lengthwise and then into thirds crosswise to make 6 rectangles.
• Wrap the sausages: Lay 1 chicken-apple sausage crosswise on each piece of pastry and roll it up, starting with a short end. Then roll over the seam to seal the pastry.
• Egg wash and season: Place the wrapped sausages seam-side down on an unlined, ungreased baking sheet and brush them with the beaten egg. Sprinkle with flaky salt, poppy seeds or everything seasoning.
• Bake until golden: Bake for about 30 minutes, until the pastry is golden brown and puffed. Let the sausages cool for 5 to 10 minutes before you cut them.
• Mix the dip: While the sausages bake, stir 1/2 cup dijon mustard, 3 tablespoons pure maple syrup and 1 tablespoon mayonnaise together in a small bowl. Set it aside until serving.
• Slice and serve: Cut each sausage into 4 pieces with a sharp knife. Then serve them warm with the maple mustard for dipping.

Tools for this recipe

• Nordic Ware half sheet pan, J.K. Adams French rolling pin, OXO silicone pastry brush, Butternut Mountain Farm pure Vermont maple syrup, 32 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different kind of sausage?

Any fully cooked sausage works, such as smoked sausage, chicken sausage or even cocktail wieners. Just make sure it's already cooked, because the pastry bakes too quickly to cook raw sausage through.

How do I store leftover sausages in a blanket?

Keep them in an airtight container in the fridge for up to 3 days. Reheat them in a 350°F oven for about 10 minutes so the pastry crisps back up, since the microwave makes it soft.

Can I make these ahead of time?

You can wrap the sausages and keep them covered in the fridge for several hours before baking. Wait to brush on the egg and sprinkle the seasonings until just before they go in the oven, so the pastry stays fresh.

Can I bake these in an air fryer?

Yes, an air fryer works if you cook them in a single layer without crowding the basket. Check them a bit earlier than the oven time, because air fryers brown puff pastry faster.

Why did my puff pastry not puff up?

Pastry that's too warm or stretched too thin won't puff well, so work with it while it's cool and keep the roll-out gentle. A hot oven helps too, since the pastry needs a strong blast of heat to rise.