TLC Cooking "Sausage Pigs in a Blanket"

Sausage Pigs in a Blanket

INGREDIENTS

3	links (approximately 3-1/2 to 4 ounces each) fully cooked flavored Italian sausage
1	box frozen puff pastry ( I used Dufour -14 ounces, but Pepperidge Farm is fine), thawed according to package instructions
2	tablespoons Dijon mustard
1	large egg, beaten
2	teaspoons kosher salt
2	teaspoons fennel seed
2‑3	assorted mustards for dipping: Dijon, coarse, flavored

PREPARATION:

Trim the rounded ends off the sausages. Cut in half across the width, then cut each half lengthwise. You will end up with 24 roughly 2" sticks of sausage.
On a lightly floured board, roll the dough a little bit thinner. Cut into 2" strips, then cut strips 2-1/2" pieces long (there will be some scraps).
Lightly brush the tops of pastry with the Dijon. Lay a piece of sausage at one short end and roll to seal onto itself. Place on ungreased baking sheet, seam-side down. Repeat with remaining sausage and pastry. Brush tops of rolls with the beaten egg. Sprinkle with salt and fennel seed.
Bake pastries until golden brown, 15-20 minutes. Serve with mustards for dipping.

This recipe appears in: Italian

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