Name: Pigs-in-a-Blanket with Sauerkraut and Mustard
Cook time: 30 minutes
Total time: 1 hour 10 minutes (including chilling)
Yield: Makes 32 pieces
Ingredients: 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

Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Michelle Gatton

Classic German flavors bring a fresh twist to this beloved hors d'oeuvre. We love the combination of buttery puff pastry with tangy sauerkraut and the subtle heat of mustard.

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.

Recipe information

Total Time
1 hour 10 minutes (including chilling)
Yield
Makes 32 pieces

Ingredients

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

Preparation

Step 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.
Step 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.
Step 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.

TagsAmerican Puff Pastry Sausage Meat Snack Nut Free Easy Baking Super Bowl Epicurious

Recipe notes

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