I decided to have an Easter barbecue. It’s been a long, long winter, and I just couldn’t face the typical ham and potato supper. My menu included this appetizer recipe submitted by Karen Bernsee from Women’s World magazine. This spiffed-up version of the classic pigs in a blanket is really a crowd-pleaser.
Served with the spicy apricot sauce, these sausage and puff pastry bites were easy to make and disappeared in a flash. Next time I’ll double the recipe.
1 lb sweet Italian sausage links cut into 36 half inch slices
1 sheet of puff pastry
1 egg, beaten
6 tbs Dijon mustard
2 tbs mayonnaise
1/4 cup apricot jam
Cut 1 lb. sweet Italian sausage links into 36 half-inch slices. Brush a sheet of thawed frozen puff pastry with a beaten egg and cut 36 circles of pastry or whatever shape you want. Top each sausage round with a pastry shape and sprinkle with sesame seeds. Skewer each stack with a toothpick and place on a baking sheet. Bake in a 400 F oven until pastry is golden, 18 to 20 minutes. Serve with Apricot Mustard Dip: stir together 6 Tbsp. Dijon mustard, 2 Tbsp. mayonnaise and 1/4 cup apricot jam.
Total Fat 2g
Saturated Fat 1g
WW Points 1