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
Preheat the oven to 400°F
2
Set racks in the upper and lower thirds of the oven
3
Line two 13x18-inch baking sheets with parchment paper
4
In a small bowl, beat the egg with 1 tablespoon water
5
Prep the ingredients for the filling and set aside
6
If using a 17-ounce puff pastry package, roll each sheet to a 9x12-inch rectangle
7
Cut each piece lengthwise into eight 1 1/2-inch wide strips
8
Cut each strip crosswise into two pieces, about 4 1/2 inches long
9
You should have 32 pieces of pastry
10
Spread the center of each piece of pastry with 1/2 teaspoon mustard and top with 1/2 teaspoon sauerkraut
11
Brush one narrow end of the pastry with egg wash, add one piece of sausage, and roll to enclose
12
Return to parchment-lined baking sheets
13
Brush the top of each pastry with egg wash and sprinkle with caraway seeds, seam-side down
14
Chill in refrigerator for 15 minutes
15
Bake until golden brown and puffed, 23 to 27 minutes
16
Preheat the oven to 400°F
17
Set racks in the upper and lower thirds of the oven
18
Line two 13x18-inch baking sheets with parchment paper
19
In a small bowl, beat the egg with 1 tablespoon water
20
Prep the ingredients for the filling and set aside
21
If using a 17-ounce puff pastry package, roll each sheet to a 9x12-inch rectangle
22
Cut each piece lengthwise into eight 1 1/2-inch wide strips
23
Cut each strip crosswise into two pieces, about 4 1/2 inches long
24
You should have 32 pieces of pastry
25
Spread the center of each piece of pastry with 1/2 teaspoon mustard and top with 1/2 teaspoon sauerkraut
26
Brush one narrow end of the pastry with egg wash, add one piece of sausage, and roll to enclose
27
Return to parchment-lined baking sheets
28
Brush the top of each pastry with egg wash and sprinkle with caraway seeds, seam-side down
29
Chill in refrigerator for 15 minutes
30
Bake until golden brown and puffed, 23 to 27 minutes