Flaky puff pastry, Irish cheddar, and jammy Guinness caramelized onions wrapped around mini sausages. Buttery, savory, slightly sweet, and dangerously poppable, perfect for St. Patrick's Day.
First, make the Guinness caramelized onions: Cook onions in butter and salt over medium-low heat for 20–25 minutes until golden. Add Guinness and cook 2–3 minutes until jammy. Preheat your oven to 400°F. Roll the thawed puff pastry into a rectangle and cut into 1–1.5 inch strips. Add a pinch of shredded Irish cheddar and about 1/2 tsp of the caramelized onions to each pastry strip, place a Little Smokie sausage on top, then roll the pastry around the sausage. Place the rolled pigs in a blanket seam-side down on a parchment-lined baking sheet. Brush them with egg wash and sprinkle with flaky salt or everything seasoning. Bake for 15–18 minutes until golden and flaky. Serve immediately with whole grain or honey mustard and extra caramelized onions if desired.
