4 3-ounce spicy sausage links (such as Andouille), fully cooked
2 Tablespoons mango chutney, plus more for serving
Combine ½ cup water and a handful of ice cubes in a glass measuring cup and set aside to chill.
Whisk together flour, sugar and salt in a large bowl. Add butter and use a pastry blender to cut and mix the butter into the flour mixture until it resembles a coarse meal.
Drizzle in ¼ cup of ice water and mix to combine. Add more ice water if needed, a tablespoon at a time, until the dough begins to clump together; you won’t need all of it.
Transfer dough to a floured work surface and shape into a flat disk. Wrap tightly in plastic wrap and chill at least 2 hours and up to 5 days.
When ready to make the hogs in a blanket, preheat oven to 400°F.
Lightly flour a work surface and roll out dough to a 12-inch x 9-inch rectangle. Cut it into 4 pieces, each measuring 6-inches x 4 ½-inches.
Place a sausage along a long edge of each rectangle and brush the top edge with beaten egg. Roll up the sausage and press the edge to seal. Transfer to a parchment-paper lined plate and freeze until dough is firm, about 15 minutes.
Use a sharp knife to cut the logs into 1-inch slices and place each round in the well of a mini muffin pan, cut side up.
Spread top with ¼ teaspoon of chutney. Bake for about 25 minutes, or until pastry is golden brown. Let cool a few minutes in the pan, then transfer to platter. Serve hot, with more chutney for dipping.