Posh Piggies

Posh Piggies

Posh Piggies

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.

36 appetizers

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

Sesame seeds

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.

Nutrition Facts

Calories 38
Total Fat 2g
Saturated Fat 1g
Cholesterol 10mg
Sodium 83mg
Carbohydrates 2g
Fiber 0g
Sugar 1g
Protein 2g

WW Points 1

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