Harbison Pigs in a Blanket

These mini dogs are the perfect simple snack. Just grab a sheet of puff pastry and get cooking--we’re using Brooklyn Cured Smoked Beef Kielbasa for a sausage that packs a savory punch, and coating them with Dijon mustard for just a hint of bright, smooth spice. Once these bites are baked to perfection, we’ve got a round of Jasper Hill’s award-winning Harbison that’s been sliced open and ready for dipping. Harbison, a spruce-wrapped cheese, has an oozing, creamy, earthy interior that’s perfect for dunking these beef dogs.

Featuring

prep time
10minutes
assembly time
20minutes
Serves
6people

preparation & ingredients

½ pack Puff Pastry

2 yolks Eggs

1 ea Jasper Hill Farm Harbison, 9 oz.

1 ea Brooklyn Cured Smoked Beef Kielbasa, 12 oz. or your favorite Hot Dog or Sausage

1 ea Sir Kensington's Dijon Mustard, 11 oz.

Begin by removing the Harbison from the refrigerator and bringing to room temperature.

Defrost 1/2 pack (or 1 sheet) of puff pastry and cut a sheet of parchment paper to fit a baking sheet.

Once the puff pastry is soft, preheat the oven to 400F.

Lay the pastry sheets out and cut 16 strips at least 1" wide and roughly 2.5" long.

Remove the Kielbasa links from their package and cut each into 3 equal pieces.

Spread a small dollop of dijon mustard onto each strip of puff pastry and follow by rolling a segment of the kielbasa to enclose. Place each on a baking sheet seam-side down.

Using a pastry brush or spoon, whisk the egg yolks and brush a layer onto the top of each rolled pig on.

Bake for 15-20 minutes or until pastry is fully puffed and golden brown.

Remove the top rind from the Harbison and serve surrounded by the warm pigs in a blanket for dipping!