Cajun Sausage Puffs With Mustketch Sauce

Put a twist on one of your favorite childhood snacks, pigs in a blanket, with these Cajun Sausage Puffs with MustKetch. These are such a crowd pleasing snack, they make great appetizers for a party, potluck, or football Sunday!


· All-Purpose Flour, for work surface

· 1/2 (17.2-ounce) Package frozen all-butter puff pastry, thawed

· 8 Fully Cooked Andouille Sausages

· 1/2 cup MustKetch Smoke

· 2 tsp. Bourbon

· 1 tbsp. Honey

· 1 Large Egg, whisked


· Lightly dust a work surface with flour. Unfold pastry onto floured surface; lightly flour top. Cut pastry crosswise into 16 (1/2-inch-wide) strips with a large chef’s knife or pizza wheel.

· Working one at a time, spiral strips around sausage (pushing the ends of a new strip to the old strip when you come to the end) until sausage is covered. Repeat with remaining strips and sausage. Chill 1 hour.

· Meanwhile, combine MustKetch, bourbon, and honey in a bowl.

· Preheat oven to 375°F. Brush pastries with egg.

· Bake until puffed and golden brown, 22 to 25 minutes. Cool 5 minutes and then slice into 1-inch pieces with a serrated knife.

· Serve with MustKetch sauce.

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