Best Everything Spiced Pigs In A Blanket With Cherry Pepper Relish And Horseradish Honey Mustard Recipes

Pigs in Blankets image

Provided by Martha Stewart

Time 1h50m

Yield Makes 54

Number Of Ingredients 8

All-purpose flour, for surface
2 sheets puff pastry (about 1 pound), preferably all-butter
Honey Dijon mustard
18 fully cooked sausages (each about 5 inches long), such as frankfurters, Andouille, or chicken sausages
1 large egg, beaten
Poppy seeds, for sprinkling (optional)
Flaky sea salt, such as Maldon, for sprinkling (optional)
Mustards, such as brown or whole-grain, for serving (optional)

Steps:

On a lightly floured work surface, roll each pastry sheet out into a 12-inch square, then cut into 4-inch squares. Lightly brush lower half of each square with mustard, center a sausage on mustard-coated edge, and brush top inch with egg. Roll sausages in pastry, pressing seams to tightly seal. Brush tops with egg, then sprinkle with poppy seeds or flaky salt. Cut each at an angle into thirds. Freeze pigs in blankets, uncovered, on a parchment-lined baking sheet until firm.
Preheat oven to 400 degrees. Place frozen pigs in blankets 1 inch apart on parchment-lined baking sheets. Bake until pastry is puffed and golden brown, about 25 minutes. Serve warm with mustards.

Sweet Cherry Pepper Relish image

Provided by Jeff Mauro, host of Sandwich King

Categories condiment

Time 5m

Yield 3 cups

Number Of Ingredients 6

2 cups whole pickled cherry peppers, stemmed, plus some of the pickling liquid, optional
1/2 cup chopped fresh pineapple
2 stalks celery, chopped
1 clove garlic, grated on a rasp grater
1/4 cup extra-virgin olive oil
Kosher salt

Steps:

Put the peppers, pineapple, celery and garlic in the bowl of a food processor. While streaming in the olive oil, pulse until combined but still coarse. Season with salt and a little bit of the pickling liquid from the peppers if desired.

Cherry Pepper-Honey Mustard image

Provided by Jeff Mauro, host of Sandwich King

Categories condiment

Time 5m

Yield 1 cup

Number Of Ingredients 7

1/2 cup yellow mustard
3 tablespoons honey
2 tablespoons cherry pepper relish
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon granulated garlic
Kosher salt and freshly cracked black pepper

Steps:

Mix together the yellow mustard, honey, cherry pepper relish, Dijon, Worcestershire, granulated garlic and salt and pepper to taste in a small bowl.

Pigs in Blankets with Harissa Ketchup and Honey Mustard image

Provided by Molly Yeh

Categories appetizer

Time 30m

Yield 8 servings

Number Of Ingredients 10

1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
4 chicken sausages, patted dry
1 large egg, beaten
Everything bagel topping, for sprinkling
Harissa Ketchup, recipe follows, for serving
Honey Mustard, recipe follows, for serving
1 cup ketchup
2 tablespoons harissa
1 cup Dijon mustard
3 tablespoons honey

Steps:

Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment and set aside.
On a work surface, roll out the puff pastry sheet to a 10-by-16-inch rectangle. Cut in half lengthwise then cut each piece crosswise into four 5-by-4-inch rectangles. Roll each rectangle tightly around a chicken sausage then slice into 4 equal pieces. Arrange on the baking sheets 1 inch apart. Brush with the egg wash and sprinkle generously with the bagel topping. Bake until golden brown, about 15 minutes. Let cool slightly and serve with the harissa ketchup and honey mustard.
Stir together the ketchup and harissa in a small bowl.
Stir together the mustard and honey in a small bowl.