Pigs-in-a-Blanket with Sauerkraut and Mustard
- Preparing Time: -
- Total Time: -
- Served Person: Makes 32 pieces
- 1 large egg
- one 14- to 17-ounce box of puff pastry (preferably all-butter), thawed according to package directions
- 2 pounds fully cooked german-style sausage such as bockwurst or bratwurst, halved lengthwise if thick, and cut into 32 pieces (about 2 1/2 inches each)
- 1/3 cup whole-grain mustard
- 1/3 cup drained sauerkraut
- caraway seeds, for sprinkling
- Carbohydrate 7 g(2%)
- Cholesterol 27 mg(9%)
- Fat 14 g(21%)
- Fiber 0 g(1%)
- Protein 5 g(10%)
- Saturated Fat 4 g(21%)
- Sodium 315 mg(13%)
- Calories 174
Preparation 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. 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. 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. Cooks' Note:If you are able to find all-butter puff pastry, such as Dufour (our preferred brand), roll the pastry sheet to a 12x18-inch rectangle on a floured surface. Cut pastry lengthwise into eight 1 1/2-inch-wide strips. Cut each strip crosswise into 4 pieces, about 4 1/2 inches long each (you should have 32 pieces of pastry), and proceed with the recipe.
Preparation 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. 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. 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. Cooks' Note:If you are able to find all-butter puff pastry, such as Dufour (our preferred brand), roll the pastry sheet to a 12x18-inch rectangle on a floured surface. Cut pastry lengthwise into eight 1 1/2-inch-wide strips. Cut each strip crosswise into 4 pieces, about 4 1/2 inches long each (you should have 32 pieces of pastry), and proceed with the recipe.
