Pigs-In-A-Blanket With Sauerkraut And Mustard
Serves: 4
Roxane Raynor
1 January 1970
Based on User reviews:
60
Spice
52
Sweetness
61
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Brush one narrow end of the pastry with egg wash, add one piece of sausage, and roll to enclose
2
Return to parchment-lined baking sheets
3
Brush the top of each pastry with egg wash and sprinkle with caraway seeds, seam-side down
4
Chill in refrigerator for 15 minutes
5
Bake until golden brown and puffed, 23 to 27 minutes
6
Preheat the oven to 400°F
7
Set racks in the upper and lower thirds of the oven
8
Line two 13x18-inch baking sheets with parchment paper
9
In a small bowl, beat the egg with 1 tablespoon water
10
Prep the ingredients for the filling and set aside
11
If using a 17-ounce puff pastry package, roll each sheet to a 9x12-inch rectangle
12
Cut each piece lengthwise into eight 1 1/2-inch wide strips
13
Cut each strip crosswise into two pieces, about 4 1/2 inches long
14
You should have 32 pieces of pastry
15
Spread the center of each piece of pastry with 1/2 teaspoon mustard and top with 1/2 teaspoon sauerkraut
16
Brush one narrow end of the pastry with egg wash, add one piece of sausage, and roll to enclose
17
Return to parchment-lined baking sheets
18
Brush the top of each pastry with egg wash and sprinkle with caraway seeds, seam-side down
19
Chill in refrigerator for 15 minutes
20
Bake until golden brown and puffed, 23 to 27 minutes
21
Preheat the oven to 400°F
22
Set racks in the upper and lower thirds of the oven
23
Line two 13x18-inch baking sheets with parchment paper
24
In a small bowl, beat the egg with 1 tablespoon water
25
Prep the ingredients for the filling and set aside
26
If using a 17-ounce puff pastry package, roll each sheet to a 9x12-inch rectangle
27
Cut each piece lengthwise into eight 1 1/2-inch wide strips
28
Cut each strip crosswise into two pieces, about 4 1/2 inches long
29
You should have 32 pieces of pastry
30
Spread the center of each piece of pastry with 1/2 teaspoon mustard and top with 1/2 teaspoon sauerkraut