Pigs In A Blanket with Sauerkraut and Mustard

When it comes to pigs in a blanket, why restrict yourself to just meat filling and a dip in mustard? Here, a dose of sauerkraut and caraway seeds make things more interesting. Classic German flavours 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.

1 large egg
1 (14-17 oz) box puff pastry (preferably all-butter), thawed according to pkg directions
2 lbs fully cooked German-style sausage such as bockwurst or bratwurst, halved lengthwise if thick, and cut into 32 pieces (about 2½" each)
⅓ cup whole-grain mustard
⅓ cup sauerkraut, drained
caraway seeds, for sprinkling

Preheat an oven to 400°F (200°C/180°C fan, Gas Mark 6). Arrange racks in upper and lower thirds of oven. Line two 13x18" baking sheets with parchment paper.

In a small bowl, beat the egg with 1 Tbsp. water. Prep the ingredients for the filling and set aside.

If using a 17 oz puff pastry pkg, roll each sheet to a 9x12" rectangle. Cut each piece lengthwise into eight 1½" wide strips. Cut each strip crosswise into two pieces, about 4½" long. You should have 32 pieces of pastry.

Spread the center of each piece of pastry with ½ tsp. mustard and top with ½ tsp. 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, 23-27 minutes.

Makes 32 pieces.

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" rectangle on a floured surface. Cut pastry lengthwise into eight 1½" wide strips. Cut each strip crosswise into 4 pieces, about 4½" long each (you should have 32 pieces of pastry), and proceed with the recipe.