Blended Pigs in Blankets with Maple Orange Cranberry Dipping Sauce

Course: Appetizer

Keyword: sausage, puff pastry, cranberry sauce

Cook Time: 35 minutes

Servings: Servings

Calories: 157kcal

Author: Www.seasaltgalleykat.com

Just in time for game day. These are the perfect snacks to offer friends when they drop by. Simply prepare, cut then freeze uncooked until ready to use.

Print Recipe

US - Metric

Ingredients

For dipping sauce

2 Cups Fresh cranberries
1/2 Cup Maple syrup
1/4 Cup Fresh orange juice
1 Tbsp Grated orange rind

For pigs in blankets

1 Pound Bulk sausage meat
8 Oz White mushrooms
1/2 Cup Chopped onion
3/4 Cups Panko crumbs
2 Eggs
1 Package Puff pastry sheets 2 sheets per box

Instructions

For dipping sauce

Place all ingredients in a small saucepan and simmer until berries have popped. About 5 minutes.
Blend until smooth. You can also blend just what you will need for dipping and save the rest as delicious cranberry sauce for your Thanksgiving dinner.
If sauce thickens too much for dipping simply loosen it a big with extra orange juice

For pigs in blankets

Whisk remaining egg to use as an egg wash
Mix meat, ground mushrooms, onion, panko and 1 egg together until well blended.
Lay out the two pastry sheets on your counter and cut each in half
Divide the meat into four equal portions
Form each meat portion into a log the length of each pastry sheet.
Brush edges of the pastry with egg wash and roll the pastry tightly around each meat log and press to seal the pastry edges together.
Place in refrigerator for about about 30 minutes if times allows to make it easier to cut.
Cuts each log into 8 pieces
Place the piggies on a parchement lined baking sheet, brush each with egg wash and bake in preheated 350 °F (177 ° C) for about 30 minutes or until golden brown.
Serve warm with dipping sauce
Make ahead: freeze uncooked individual piggies and when ready to eat, pop in the oven directly from the freezer and cook for about 40 minutes.

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