Hogs In A Pretzel Blanket
- 2 large egg yolks
- 1 sheet frozen puff pastry (one 14 ounce package or half a 17.3 ounce package), thawed
- All-purpose flour (for dusting)
- 4 precooked pork sausages (such as andouille or kielbasa; about 1 pound), halved lengthwise
- 1/2 teaspoons baking soda
- Kosher salt and poppy seeds (for sprinkling)
- Whole grain Dijon mustard (for serving)
- Preheat oven to 400u0b0. Mix yolks and 1 tablespoon water in a small bowl until smooth. Gently roll out puff pastry on a lightly floured surface just to press out any creases; brush with egg wash. Cut into 8 long strips. Lightly dust sausages with flour. Working one at a time, wrap pastry around sausage, egg wash side facing in. If pastry becomes too soft, chill until firm before continuing.
- Place rolled-up sausages on a parchment-lined baking sheet, cut side down. Mix baking soda into remaining egg wash and brush over pastry (this will give dough a sheen); sprinkle with salt and poppy seeds. Chill 15 minutes.
- Bake until pastry is puffed and golden brown, 25-30 minutes. Let cool. Slice into bite-size portions and serve with mustard.
- Do ahead: Sausages can be rolled in pastry 1 day ahead. Cover and chill. Brush with egg wash and sprinkle with salt and poppy seeds just before baking.
egg yolks, pastry, flour, pork sausages, baking soda, kosher salt
Taken from www.epicurious.com/recipes/food/views/hogs-in-a-pretzel-blanket-51263690 (may not work)