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parisian piggies in a blanket

★★★★★ 1
a recipe by
Krista Towns
Aiken, SC

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!

Blue Ribbon Recipe

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.

— The Test Kitchen @kitchencrew
★★★★★ 1
serves 4
prep time 25 Min
cook time 20 Min
method Bake

Ingredients For parisian piggies in a blanket

  • 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
    frozen puff pastry
  • 4
    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)

How To Make parisian piggies in a blanket

  • 1
    Preheat oven to 425.
  • 2
    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.
  • 3
    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.
  • 4
    Toss the salad greens with the one half tablespoon of olive oil and the reserved one teaspoon lemon juice.
  • 5
    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

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