12 miniature pork sausages (mild Italian would be a good choice)
2-3 tablespoons of tomato jam or pepper jelly
1 egg, lightly beaten
1 ½ cups mayo
2 cups sour cream
2/3 cup buttermilk
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1 tablespoon golden balsamic vinegar
1 tablespoon chopped shallot
1 tablespoon worcestershire
1 teaspoon sugar
½ teaspoon Dijon mustard
16 oz Point Reyes Bay Blue, crumbled
Salt & pepper, to taste
Instructions
Preheat oven to 375°.
Lay puff pastry flat on a lightly floured cutting board. Cut into 6 rectangles, then cut each rectangle diagonally in half, resulting in 12 triangles. On the wide end of each triangle, spread about ½ teaspoon of tomato jam or pepper jelly and 1 sausage; roll up tightly, beginning with the wide end and finishing with the tip of the triangle. Pinch the puff pastry closed at the end.
Place 1 inch apart on parchment-lined baking sheet, point-side down. Using a pastry brush, brush the top of each roll with a little of the beaten egg.
Bake until golden brown, 10-12 minutes.
In the meantime, make the Bay Blue Dip. In a food processor or blender, combine may, sour cream, buttermilk, parsley, chives, vinegar, shallot, Worcestershire, sugar and Dijon. Mix together until smooth. Pour into a mixing bowl, add Bay Blue and stir to combine. Season with salt & pepper.
Serve Pigs in Blanket hot with Bay Blue Dip.
Note: This recipe will yield you extra Bay Blue Dip. Enjoy the leftover as a salad dressing or a dip for your favorite crackers or chips.
