Pigs-in-a-Blanket with Sauerkraut and Mustard
A German-inspired twist on classic pigs-in-a-blanket featuring savory sausages wrapped in buttery puff pastry, topped with whole-grain mustard and tangy sauerkraut. Perfect as an appetizer or party snack.
Ingredients
- •1 large egg
- •1 box puff pastry
- •2 pounds German-style sausage
- •⅓ cup whole-grain mustard
- •⅓ cup sauerkraut
- •1 tablespoon caraway seeds
- •for sprinkling
Cooking Instructions
- 1.
Preheat the oven to 400°F. Set racks in the upper and lower thirds of the oven. Line two 13x18-inch baking sheets with parchment paper. In a small bowl, beat the egg with 1 tablespoon water. Prep the ingredients for the filling and set aside.
10 min
- 2.
If using a 17-ounce puff pastry package, roll each sheet to a 9x12-inch rectangle. Cut each piece lengthwise into eight 1 1/2-inch wide strips. Cut each strip crosswise into two pieces, about 4 1/2 inches long. You should have 32 pieces of pastry.
15 min
- 3.
Spread the center of each piece of pastry with 1/2 teaspoon mustard and top with 1/2 teaspoon sauerkraut. Brush one narrow end of the pastry with egg wash, add one piece of sausage, and roll to enclose. Return to parchment-lined baking sheets. Brush the top of each pastry with egg wash and sprinkle with caraway seeds, seam-side down. Chill in refrigerator for 15 minutes. Bake until golden brown and puffed, 23 to 27 minutes.
42 min