Hogs in a Blanket

Dairy Free
Hogs in a Blanket
50 min.
20
114kcal

Suggestions


Are you looking to impress your guests with a delicious and unique appetizer? Look no further than our "Hogs in a Blanket" recipe! These delightful bites are not only simple to prepare but are also dairy-free, ensuring that everyone at your gathering can indulge without worry. Perfect for any occasion, whether it's a cozy family get-together, a festive holiday party, or a casual game day, these tasty morsels are sure to be a hit.

The combination of savory andouille sausages wrapped in flaky, all-butter puff pastry creates a mouthwatering contrast that is impossible to resist. And to take it to the next level, we've added a zesty twist with a delicious chutney and mustard dip that will have everyone reaching for seconds.

Ready in just 50 minutes and serving 20 people, this recipe is ideal for those who want to whip up something fabulous without spending all day in the kitchen. With only 114 calories per serving, you can enjoy these indulgent snacks guilt-free. So gather your friends and family, roll up your sleeves, and let the aroma of freshly baked Hogs in a Blanket fill your home. Trust us, they will disappear before you know it!

Ingredients

  • 12 ounces andouille sausage 
  • large egg yolk mixed with 1 tablespoon of water (large)
  • 0.3 cup tea 
  • ounces puff pastry thawed cut into four 5-inch squares
  • tablespoons coarse mustard 

Equipment

  • food processor
  • paper towels
  • oven

Directions

  1. Preheat the oven to 375 and position a rack in the center. Arrange the puff pastry squares on a work surface and brush the top edges with the egg wash.
  2. Place the sausages on the bottom edges and roll up the pastry, pressing the edges to seal. Freeze the logs for 10 minutes, or until firm.
  3. Cut the logs into 1/2-inch slices and place them cut side up in 3 mini muffin pans.
  4. Bake for 25 minutes, until golden and sizzling. Turn out onto a paper towel-lined rack to cool.
  5. Meanwhile, in a mini food processor, pulse the chutney and mustard just until the chutney is chopped. Spoon a dollop of the chutney mustard on each slice and serve.

Nutrition Facts

Calories114kcal
Protein14.31%
Fat68.69%
Carbs17%

Properties

Glycemic Index
4.4
Glycemic Load
2.43
Inflammation Score
-1
Nutrition Score
2.5999999931487%

Flavonoids

Catechin
0.04mg
Epigallocatechin
0.24mg
Epicatechin
0.06mg
Epicatechin 3-gallate
0.17mg
Epigallocatechin 3-gallate
0.28mg
Theaflavin
0.05mg
Thearubigins
2.4mg
Kaempferol
0.04mg
Myricetin
0.01mg
Quercetin
0.06mg
Theaflavin-3,3'-digallate
0.05mg
Theaflavin-3'-gallate
0.04mg
Gallocatechin
0.04mg

Nutrients percent of daily need

Calories:113.64kcal
5.68%
Fat:8.68g
13.36%
Saturated Fat:2.54g
15.9%
Carbohydrates:4.84g
1.61%
Net Carbohydrates:4.62g
1.68%
Sugar:0.28g
0.32%
Cholesterol:23.81mg
7.94%
Sodium:180.16mg
7.83%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.07g
8.14%
Selenium:6.91µg
9.87%
Vitamin B3:1.46mg
7.32%
Vitamin B1:0.09mg
5.82%
Vitamin B2:0.06mg
3.76%
Phosphorus:36.26mg
3.63%
Zinc:0.5mg
3.33%
Manganese:0.06mg
3.12%
Vitamin B12:0.18µg
3.05%
Iron:0.51mg
2.81%
Folate:9.4µg
2.35%
Potassium:68.49mg
1.96%
Vitamin B6:0.04mg
1.96%
Vitamin D:0.28µg
1.89%
Vitamin E:0.23mg
1.56%
Vitamin K:1.63µg
1.55%
Vitamin B5:0.15mg
1.53%
Magnesium:5.16mg
1.29%
Copper:0.03mg
1.27%
Source:My Recipes