RecipePhyllo Dough Wrapped Sausages with Creamy Mustard Sauce

Nutrition Facts
Amount per Serving
  • Calories: 110
  • Protein: 7 g
  • Total Fat: 4.5 g
    • Unsaturated Fat: 3.5 g
    • Saturated Fat: 1 g
  • Cholesterol: 30 mg
  • Total Carbohydrate: 11 g
  • Dietary Fiber: 0 g
  • Total Sugar: 2 g
    • Natural Sugar: 2 g
    • Added Sugar: 0 g
  • Sodium: 500 mg

Is it even a party without pigs in a blanket? If you love this fan-favorite hors d’oeuvre, then you’ll get a kick out of this better-for-you (and fancied up) alternative. I wrap lean poultry sausages in flaky phyllo dough, bake until it’s crisped to perfection, and then dip ‘em in a velvety mustard sauce for an extra hit of addictive flavor. No one will pass on this pass-around app!

  • Prep time
  • Total Time
This recipe makes 32-40 pieces
  • • 1 package (12 ounces) smoked chicken-apple sausages* (4 to 5 links)
  • 8 to 10 sheets frozen phyllo dough, thawed
  • 1 to 2 tablespoons Dijon mustard (optional)

*You can swap in any other favorite pre-cooked poultry sausage.

 Mustard Dipping Sauce (makes 5 tablespoons)

  • ¼ cup light mayo
  • 2 teaspoons Worcestershire sauce
  • 1½ tablespoons Dijon mustard
  • Freshly ground pepper to taste

For the Sausages: Pre-heat the oven to 400°F. Line a baking sheet with parchment paper and set aside.

Slice each sausage link in half lengthwise, and then cut those pieces in half lengthwise (4 links yield 16 lengthwise pieces; 5 links yield 20 lengthwise pieces).

Gently unroll the thawed sheets of phyllo dough and cover with a damp paper towel to keep them moist.

Place 1 sheet of phyllo on a clean work surface and mist the top with oil spray. Stack a second sheet of phyllo dough on top and mist again with oil spray. Using a sharp knife, cut the 2 sheets of dough vertically and then horizontally to create 4 quarters.

Place a piece of sausage at the far left of each quarter cut of phyllo dough and lightly brush the sausage with optional mustard, if desired. Next, roll up each sausage piece by placing your fingers on the sausage and rolling towards the right so the sausage is fully wrapped by phyllo dough.  Place seam-side down on the prepared baking sheet lined with parchment paper. Continue until all of the sausage pieces and phyllo dough sheets are used up.

Bake in the oven for approximately 15 minutes or until the outer pastry is a light golden brown.

Prepare the dipping sauce while the sausages are in the oven, by mixing all the ingredients together (mayo, Worcestershire, Dijon mustard, and pepper).

To serve, allow the sausages to cool slightly and cut each piece in half, adding an optional toothpick, if desired. Serve with the creamy mustard dipping sauce on the side.

Nutrition provided for 4 pieces.   

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