Party Piggies

1 Lb  Sweet Italian Sausage Links (1 package of Johnsonville)
1  Sheet Puff Pastry (thawed)
1  Egg
2 Tbs Mayonnaise
2 Tbs Dijjonaise
¼ C  Apricot Pineapple Jelly

Cut the sausage links into 36 half- inch slices; brown the meat on both sides in a frying pan over medium high heat. No need to fully cook at this time, all you want is to get both sides a little crispy. Set aside on a plate to cool while you get the pastry ready, lay the pastry out on your work surface then break the egg into a small dish and brush the entire surface of the pastry. Using a mini star cookie cutter cut out 36 shapes from the pastry. Place the meat onto a baking sheet and cover each one with a piece of pastry and secure in place with a tooth pick. Bake in a 400 degree oven for 18-20 minutes. While the piggies are baking mix the jelly, mayo and mustard in a small dish, these are good served hot, warm and room temp. Dip and enjoy!

 ~Source: Pinterest modified from Drunkin Cooking

 

Patti’s Notes: I removed the casing from the sausage and cut each link into 6 pieces before browning.  I personally think when the casing is cooked it gets really chewy like a rubber band (YMMV).  I didn’t have a small fancy schmancy star cookie cutter so I just cut the puff pastry with into squares with a knife.  I lined the cookie sheet with parchment paper for fast and easy clean up. I used apricot jam the first time I made them and orange marmalade the second time. Both times I’ve made these I’ve tossed half of the unused dipping sauce so next time I’ll only make half the sauce.  These were great hot and still good at room temp.