Hogs in a Pretzel Blanket
A delicious twist on pigs in a blanket featuring precooked pork sausages wrapped in golden puff pastry with a pretzel-like finish. Perfect for entertaining, these savory bites are topped with poppy seeds and served with whole grain Dijon mustard.
Ingredients
- •2 whole large egg yolks
- •1 sheet sheet frozen puff pastry
- •2 tablespoons All-purpose flour
- •4 whole precooked pork sausages
- •½ teaspoons baking soda
- •1 tablespoon Kosher salt and poppy seeds
- •¼ cup Whole grain Dijon mustard
Cooking Instructions
- 1.
Preheat oven to 400°. Mix yolks and 1 tablespoon water in a small bowl until smooth. Gently roll out puff pastry on a lightly floured surface just to press out any creases; brush with egg wash. Cut into 8 long strips. Lightly dust sausages with flour. Working one at a time, wrap pastry around sausage, egg wash side facing in. If pastry becomes too soft, chill until firm before continuing.
15 min
- 2.
Place rolled-up sausages on a parchment-lined baking sheet, cut side down. Mix baking soda into remaining egg wash and brush over pastry (this will give dough a sheen); sprinkle with salt and poppy seeds. Chill 15 minutes.
15 min
- 3.
Bake until pastry is puffed and golden brown, 25-30 minutes. Let cool. Slice into bite-size portions and serve with mustard.
30 min
- 4.
Do ahead: Sausages can be rolled in pastry 1 day ahead. Cover and chill. Brush with egg wash and sprinkle with salt and poppy seeds just before baking.
