When Hanger Strikes

 
  • Mari

Footballs in a Blanket

Updated: Apr 20, 2021

Anyone else eating snacks and snacks only for dinner tonight? First up - Jalapeño cheddar sausages wrapped up in puff pastry served with a warm tangy cheese sauce. Aka footballs in a blanket.

Makes 12 pieces


Ingredients

For the Sausages

1 sheet of puff pastry, thawed

1 tbs Dijon mustard

1/2 tsp prepared yellow mustard

1 tsp honey

3 jalapeño cheddar smokies (or any large sausages of your choice)

1 tsp sesame seed

1 tsp dried onion

1/4 tsp garlic powder

1/2 tsp rock salt or fleur de sel

1 egg, beaten

For the Mustard Cheese Sauce

2 tbs butter

1 large clove garlic, grated

1 tbs flour

1 1/2 cups milk

1 tbs Dijon mustard

1 tsp prepared yellow mustard

1 tbs hot sauce of your choice

1/4 tsp salt

1/4 tsp pepper

2 cups cheddar cheese, grated


Directions

1. Preheat the oven to 425 F. Cut the sausages into 4 equal pieces, so that you gave 12 pieces total. Unroll the puff pastry sheet and slather on the mustards and honey. Use a spatula or butter knife to spread the mustard and honey edge to edge.

2. Cut the puff pastry into 12 equal squares. Ensure the length of each piece of puff pastry is slightly longer than the length of the cut up sausage. Place one piece of sausage on top of one piece of puff pastry, and roll it up to fully enclose it. I tucked the corners in to encase the sausage completely in the puff pastry.

3. In a small bowl, mix together the sesame seeds, dried onion, garlic powder, and salt. Stir to fully combine. Place the sausages on to a foil or parchment lined baking tray. Brush each sausage with the beaten egg, and then sprinkle with the sesame seed mixture. Bake for 21-24 minutes, until golden and puffy.

4. While the sausages are in the oven, make the mustard cheese sauce. In a small saucepan, melt the butter over medium low heat. Once the butter starts to sizzle and bubble, add the grated garlic. Cook until the raw garlic small cooks off, 2-3 minutes, stirring often. Add the flour and use a whisk to fully combine. Cook another 2 minutes, whisking constantly. The flour should be foamy and golden. Add the milk and whisk to combine.

5. Lower the heat the low and allow the mixture to thicken, 2-3 minutes. Add the salt, pepper, mustards, and hot sauce. Whisk to fully combine. Continue to cook again until the mixture comes to a gentle simmer.

6. Add the grated cheese to the sauce and whisk until the cheese is fully melted and combined. Simmer for another 2-3 minutes then remove from heat. Serve immediately with the sausage puffs.


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