Ingredients

• One 16-ounce jar cherry peppers, drained
• 2 cloves garlic, minced
• 3 tablespoons honey
• 3 tablespoons cider vinegar
• 2 tablespoons olive oil
• Pinch salt
• 1 cup whole-grain mustard
• 1/4 cup yellow mustard
• 1/2 cup honey
• 2 tablespoons prepared horseradish
• 1/4 cup poppy seeds
• 1/4 cup sesame seeds
• 1/4 cup dried garlic
• 1/4 cup dried onion
• 1 tablespoon coarse sea salt
• 2 teaspoons cracked black pepper
• 4 links smoked sausage or kielbasa (about 2 pounds)
• 1 package puff pastry (2 sheets)
• 1 egg, lightly scrambled

Instructions

1. For the relish: Add the cherry peppers, garlic, honey, cider vinegar, olive oil and salt to the bowl of a food processor. Pulse to combine. (Makes 2 cups.)
2. For the mustard: Add the whole-grain mustard, yellow mustard, honey and horseradish to a small bowl. Stir to combine. (Makes 2 cups.)
3. For the everything spice: Add the poppy seeds, sesame seeds, dried garlic, dried onion, salt and pepper to a small bowl. Stir to combine. (Makes 1 cup.)
4. For the pigs-in-a-blanket: Preheat the oven to 400 degrees F.
5. Cut each piece of puff pastry in half, and roll each half around a sausage link, using a bit of egg wash to adhere. Place the piggies seam-side down, brush with egg wash, and sprinkle each with 1 teaspoon of the everything spice. Transfer to a parchment-lined baking sheet and bake until golden and puffy, 15 to 20 minutes.
6. Serve the pigs-in-a-blanket with the cherry pepper relish and horseradish honey mustard.