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Hogs in a Pretzel Blanket

Source of Recipe

Bon App�tit, February 2015


Recipe Introduction

"Put a tray of these in the oven when the first guests show up."

Recipe Link: https://tinyurl.com/hogsinpretzelblankets

List of Ingredients

◦ 2 large egg yolks
◦ 1 sheet frozen puff pastry (one 14-ounce package of 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
◦ � teaspoon baking soda
◦ Kosher salt and poppy seeds (for sprinkling)
◦ Whole grain Dijon mustard (for serving)


Recipe

Preheat oven to 400� F. 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 to 30 minutes.
Let cool. Slice into bite-size portions and serve with mustard.

Makes 12 servings






❧ Do Ahead:
Sausages can be rolled in pastry one day ahead. Cover and chill. Brush with egg wash and sprinkle with salt and poppy seeds just before baking.