Puffed Little Smokies With Sweet Mustard Sauce Recipes

PIGS IN A BLANKET

Steps:

• Set the pastry sheets out to thaw. Heat the oven to 400°F. Line 2 baking sheets with parchment paper. Beat the egg in a small bowl with a fork.
• Sprinkle the flour on the work surface. Unfold 1 pastry sheet on the work surface. Roll the pastry sheet into a 10x14-inch rectangle. Trim a bit off the edges to make sure they're straight. Cut the rectangle into 7 (2x10-inch) strips. Stack the strips on top of each other, making sure to match up the edges.
• With the long side facing you, cut off and discard about 1-inch from the left and right ends of the stack on the diagonal (make sure both cuts are slanted in the same direction). Then, cut the stack crosswise, using the same diagonal cuts, into 3 (about 3-inch long) sections (yielding 21 pieces of pastry). Repeat with the remaining pastry sheet, making 42 pieces in all.
• Place 1 piece of pastry on the work surface, with a pointed end facing you. Place 1 sausage crosswise across the center of the pastry. Brush the pointed end farthest from you with the egg. Starting at the end closest to you, roll the pastry around the sausage and press to seal. Repeat with the remaining sausages and pastry. Place the wrapped sausages onto the baking sheets. Brush with the remaining egg.
• Bake for 15 minutes or until the pastries are golden brown. Serve with your favorite hot dog condiments.
• For additional flavor and texture, after brushing the unbaked pastries with the egg, sprinkle with sesame seeds, poppy seeds and/or sea salt or finely shredded Cheddar cheese, then bake as shown. Or try brushing on some sweet pickle relish, it bakes up like little pickle chips on the outside!
• Ingredient Note: The number of cocktail smoked sausages in a 14 ounce package may vary, so don't worry if the pieces of pastry and the number of sausages don't match exactly.

SWEET SAUCY SMOKIES

Steps:

• Place the pineapple chunks, pineapple juice, grape jelly, tomato paste, brown sugar, vinegar, cornstarch, Worcestershire sauce, hot pepper sauce, liquid smoke flavoring, and salt into a saucepan over medium heat. Stirring constantly, bring the sauce to a simmer, and cook until the grape jelly melts, about 5 minutes.
• Stir in the smoked sausages, and turn the heat to low; cook the sausages in the sauce below a simmer until the sauce is thickened and the flavors have blended, about 30 minutes.

LITTLE SMOKIES IN CONCORD MUSTARD SAUCE

Steps:

• Put the cocktail smokies in a 1.5 Quart slow cooker.
• In a small bowl, combine the jelly with mustard and stir.
• Pour jelly/mustard sauce over the cocktail smokies.
• Cover. Turn the slow cooker on Low for 3 hours or High for 2 hours.

PUFFED LITTLE SMOKIES WITH SWEET MUSTARD SAUCE

Steps:

• To make dipping sauce, whisk all sauce ingredients together in a small mixing bowl.
• Pre-heat oven to 375 degrees.
• Unroll dough and cut into little triangles. Roll each smokie in a triangle and place on a cookie sheet.
• Brush with butter.
• Bake at 375 degrees until golden, about 10 minutes.
• Serve warm with sweet mustard dipping sauce.

SLOW COOKER LITTLE SMOKIES

Steps:

• Combine all ingredients in a small slow cooker.
• Cook on low 2-3 hours.

ZINGY LITTLE SMOKIES

Steps:

• In a sauce pan place all the ingredients.
• Warm it on low simmer until the grape jelly and mustard combine to form a yummy sauce. (Approximately 20 minutes).
• People will not believe that the sauce is only grape jelly and mustard. You can make up something that sounds more expensive if you wish.
• Works nicely in a crock pot as well.