Parisian Piggies in a Blanket

Krista Towns


I entered this recipe in a contest requiring few ingredients. It was inspired by the frisee salads we enjoyed in Paris with tangy, mustard cream dressings, and the wonderful sausages and breads.
You can experiment with this recipe using different sausages and sauces. Enjoy!

pinch tips: Non-Stick Rice Every Time






25 Min


20 Min



Blue Ribbon Recipe

Notes from the Test Kitchen:
What a lovely take on traditional pigs in a blanket. The meat is delicious and if you can't find the French garlic sausage, I'm sure kielbasa sausage will do just fine. The puff pastry gives this a soft, crunchy texture and the creamy mustard sauce is just divine. The simple side salad with the citrus dressing is a nice addition.


1 1/2 Tbsp
good quaity olive oil
1 Tbsp
minced shallot
juice and grated zest of one lemon, one teaspoon juice reserved
2 Tbsp
Dijon mustard
1/3 c
dry white wine
3/4 c
heavy cream
salt and freshly ground black pepper
2 sheet(s)
frozen puff pastry
links French garlic sausage, casings removed
egg wash
4 c
endive, or provencal lettuce blend, torn into bite sized pieces
lemon slices and chopped chives for garnish (optional)

Directions Step-By-Step

Preheat oven to 425.
Place one tablespoon of the olive oil in a pan over medium heat, add the shallot and cook until softened. Stir in the lemon juice, mustard, and white wine. Simmer and continue stirring until reduced to about 1/4 cup. Whisk in the cream. Season with salt and cook for about 3-4 minutes until the sauce is creamy and fully heated through. Season to taste with salt and pepper, remove from heat and keep warm.
Thaw and roll out puff pastry, and cut in half lengthwise into 4, 4 1/2 by 9 inch pieces. Sprinkle the lemon zest over the pastry. Place the sausages on the lower third of the pastry slices lengthwise, then fold the remaining pastry over the sausages. Crimp the edges with a fork and trim the ends. Brush the rolls with the egg wash. Place the rolls on a baking sheet lined with parchment paper and cook for 15-20 minutes, or until the rolls are golden brown.
Toss the salad greens with the one half tablespoon of olive oil and the reserved one teaspoon lemon juice.
To plate, slice the rolls into one inch pieces, arrange on a plate with the salad, drizzle with the mustard sauce and garnish with the lemon

About this Recipe

Course/Dish: Meat Appetizers
Main Ingredient: Pork
Regional Style: French