German-Style Pigs in a Blanket are made from bratwurst, sauerkraut, and mustard all wrapped in puff pastry. I can't think of a more delicious way to celebrate Ockoberfest!
Keyword german pigs in a blanket
Prep Time 20minutes
Cook Time 25minutes
Servings 32pigs in a blanket
6fully cooked bratwurst
1/3cupspicy or dijon mustard
1largeegg mixed with 1 tablespoon water
poppy seeds or caraway seeds
Cut bratwurst in half lengthwise and then cut each piece in thirds. Each bratwurst will yield 6 pieces.Cook them in a nonstick pan over medium-high heat until browned. Let cool.
Thaw puff pastry according to package directions. Roll each piece into a 9x12-inch rectangle.Using a pizza cutter, cut each piece into 8 strips that are 1 1/2-inch wide. Cut each strip into 2 shorter pieces.
Spread about 1/2 teaspoon of mustard on each puff pastry piece.
Place about 2 teaspoons of sauerkraut on each puff pastry piece. Top with a piece of bratwurst.
Coat one narrow end of each puff pastry piece with egg wash. Roll puff pastry up and around sausage. The egg wash will help seal the puff pastry so that it does not pull apart as it bakes.
Brush with egg wash and sprinkle with poppy seeds or caraway seeds.
Place seam side down on a parchment paper-lined baking sheet. Place in refrigerator for 15 minutes.
Preheat oven to 400 degrees.Bake for about 25 minutes, or untl golden.