This is The Sister’s take on pigs in a blanket. We like to serve these on game day or any day for that matter. Our guests love when we serve these puffs of goodness.
La Chicks in La Blanket
What’s in it-
1 ½ pounds chicken sausage, with provolone and Italian herbs
2 sheets puff pastry
1 tablespoon water
Flour for work surface
Crank your oven to 450 degrees and let it get good and hot. Slice sausage in 1 inch pieces, about the size of a Hershey kiss. Clean you some space off of your counter and flour the surface. Don’t get in a rush, work with one sheet of puff pastry at a time. Take your rolling pin out and roll the puff pastry into a 14×11 inch rectangle, about the size of an album cover. If you don’t know what an album cover looks like, Google it or use a ruler. Using a pizza roller, or if your fancy a pastry knife, cut lengthwise into seven 1½ -inch wide strips. Cut each strip into 6 rectangles, these will be your blankets for your little chicks. Make you an egg wash by beating the egg and 1 tablespoon water; put it over to the side, you will need it shortly. Place a piece of sausage on the pastry and cover it with the blanket. Make sure the chick is covered up good. Brush the la chicks in la blanket with the egg wash. Place chicks on a greased baking sheet. Refrigerate those babies for about 15 minutes. Pop in the oven and bake until puffed and golden, about 15-20 minutes. Mix equal amounts of mustard and mayonnaise for your dipping pleasure.
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