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Have you ever heard of the Blenditarian movement? Well then, let me tell you about what it means. A blenditarian is “one who believes the mighty, meaty mushroom makes meals more delicious, nutritious and sustainable.”
The Blenditarians have a monthly challenge going on so I created my own submission, a recipe made with spicy local sausage and lots of freshly ground mushrooms.
Divide the meaty mixture into four equal portions. Cut each of the two pastry sheets in two.
Then I rolled each meaty portion into pastry blankets. Place the four rolls in the refrigerator while you make some dipping sauce. Chilled makes it much easier when it comes time to cut your piggies into individual pieces.
The dipping sauce I chose was my Maple Orange Cranberry Sauce (recipe here). A nod to our upcoming Thanksgiving. But this time I gave it a run in the blender to make it more saucy, for better dipping consistency.
Such yummy results! Blending meat – pork, beef, chicken or turkey – with mushrooms not only extends the recipe, it also makes the end results so juicy. It’s really a win win. You are saving money, eating healthier and doing a small part in helping to save our wonderful planet. And if you buy local as we are, you are also helping boost your nearby economies.
These little piggies are a great make ahead appetizer too. Wrap them in the pastry, then cut them and freeze. When guests drop by unexpectedly, brush with egg wash, pop them into the oven right from the freezer and bake for an extra 10-15 minutes, about 40 minutes.
Game day! Game on! These little piggies are ready.
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