Pigs-in-a-Blanket with Sauerkraut and Mustard
Pigs-in-a-Blanket with Sauerkraut and Mustard is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat the oven to 400°F.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat the oven to 400°F.
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 17-ounce 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 center of each piece of pastry with 1/2 teaspoon mustard and top with 1/2 teaspoon 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.