|Candied Bacon Wrapped Sausages in a Puff Pastry Blanket|
|Gourmet Pigs n' a Blanket|
|Apricot-Mustard and Pomegranate-Ketchup|
For the Candied Bacon Wrapped Sausages:
2lb Bacon, Cut into Halves or Thirds
2 Packages of Conecuh Smoked Sausages, Cut into Bite-Size Pieces
2C Brown Sugar
2T Cajun Seasoning
2t Paprika, Dry Mustard, & Pepper
½t Garlic Salt, Cayenne, & Cinnamon
For the Sausages in a Puff Pastry Blanket:
Prepared Candied Bacon Wrapped Sausages, Cooked
1 Large Egg
AP Flour (for the work surface)
1 Box of Frozen Puff Pastry, Thawed
Sesame or Poppy Seeds, For Topping
For the Apricot-Mustard:
1C Apricot Preserves
¼C Apple Cider Vinegar
3T Coarse Grainy Mustard
For the Pomegranate-Ketchup:
¼C Pomegranate Molasses
Directions:1. To Make the Candied Bacon Wrapped Sausages: Preheat the oven to 400 degrees and cover a baking sheet with tin foil and spray with pam. Cut the bacon into halves or thirds and wrap each strip around the sausage pieces. Place the wrapped sausages onto wooden skewers. In a mixing bowl, combine the brown sugar and seasonings. Roll the bacon wrapped sausages into the sugar-seasoning mix until well coated. Arrange them onto the prepared baking sheet and sprinkle with more sugar. Bake for 30 minutes until the bacon is crisp, the sausage is warm, and the brown sugar is caramelized, and then flip the sausage over, sprinkle with more brown sugar, and bake for another 15-20 minutes until the other side has caramelized as well. Let the sausages cool enough to handle and remove the toothpicks.
2. For the Sausages in a Puff Pastry Blanket: Heat the oven to 450 degrees. On a lightly floured work surface, working with one sheet of puff pastry at a time, roll into a 14x11inch rectangle. Cut lengthwise into seven 1 ½inch wide strips. Cut each strip crosswise into 4 rectangles, each about 3 ½inches long. In a small bowl, beat together the egg and water, and set it aside. Line baking sheets with parchment paper. Place a cooled candied bacon wrapped sausage on the narrow end of one piece of pastry. Roll to enclose, brushing with some of the beaten egg to adhere. Transfer them to the prepared baking sheet. Repeat with the remaining sausages. Brush the tops of the puff pastry with egg wash and sprinkle with seeds.
3. Bake the sausages in a blanket until puffed & golden, about 20 minutes. Let them cool briefly before serving with the apricot-mustard and pomegranate-ketchup.
4. For the Apricot-Mustard: Combine the apricot preserves, vinegar, and mustard in a small saucepan. Bring to a boil over medium heat, stirring often. Reduce heat to low and simmer, stirring occasionally, for 5 minutes. Let cool to room temperature before serving.
5. For the Pomegranate-Ketchup: In a small bowl, mix together the ketchup and pomegranate molasses until incorporated.