Grown up smoked sausages from Fischer’s Meat Market in Muenster, Texas call for a grown-up approach to a classic family-friendly food: Pigs in a Blanket.
Grown-Up Pigs in a Blanket
Original recipe here
- 1 sheet puff pastry
- 2 tablespoons mustard
- 8 fully cooked sausages (each about 5 inches long)
On a lightly floured work surface, roll pastry sheet out into a 12-inch square, then cut into 4-inch squares. Lightly brush lower half of each square with mustard, center a sausage on mustard-coated edge, and brush top inch with egg. Roll sausages in pastry, pressing seams to tightly seal. Cut each at an angle into thirds. Freeze pigs in blankets, uncovered, on a parchment-lined baking sheet until firm. Preheat oven to 400F. Place frozen pigs in blankets 1 inch apart on parchment-lined baking sheets. Bake until pastry is puffed and golden brown, about 25 minutes. Serve warm.