Pigs-in-a-Blanket with Sauerkraut and Mustard

Ingredients for Pigs-in-a-Blanket with Sauerkraut and Mustard

• 1 stort ägg

• One 14- to 475g box of puff pastry (preferably all-butter), thawed according to package directions

• 900g fully cooked German-style sausage such as bockwurst or bratwurst, halved lengthwise if thick, and cut into 32 pieces (about 2 1/2 inches each)

• 80ml whole-grain mustard

• 45g drained sauerkraut

• Caraway seeds, for sprinkling

Preheat the oven to 204°C. Set racks in the upper and lower thirds of the oven. Line two 13x18-inch baking sheets with parchment paper. In a small bowl, beat the egg with 1 tablespoon water. Prep the ingredients for the filling and set aside.

If using a 475g puff pastry package, roll each sheet to a 9x12-inch rectangle. Cut each piece lengthwise into eight 1 1/2-inch wide strips. Cut each strip crosswise into two pieces, about 4 1/2 inches long. You should have 32 pieces of pastry.

Spread the centre of each piece of pastry with 1/2 teaspoons mustard and top with 1/2 teaspoons 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 to 27 minutes.

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