Hogs in a Pretzel Blanket

Ingredients for Hogs in a Pretzel Blanket

• 2 large egg yolks

• 1 sheet frozen puff pastry (one 400g package or half a 17.90g package), thawed

• Plain flour (for dusting)

• 4 precooked pork sausages (such as andouille or kielbasa

• about 450g ), halved lengthwise

• 1/2 cucchiaini di bicarbonato di sodio

• Kosher salt and poppy seeds (for sprinkling)

• Whole grain Dijon mustard (for serving)

Preheat oven to 400°. Mix yolks and 1 tablespoon water in a small bowl until smooth. Gently roll out puff pastry on a lightly floured surface just to press out any creases; brush with egg wash. Cut into 8 long strips. Lightly dust sausages with flour. Working one at a time, wrap pastry around sausage, egg wash side facing in. If pastry becomes too soft, chill until firm before continuing.

Place rolled-up sausages on a parchment-lined baking sheet, cut side down. Mix bicarbonate of soda into remaining egg wash and brush over pastry (this will give dough a sheen); sprinkle with salt and poppy seeds. Chill 15 minutes.

Bake until pastry is puffed and golden brown, 25–30 minutes. Let cool. Slice into bite-size portions and serve with mustard.

Do ahead: Sausages can be rolled in pastry 1 day ahead. Cover and chill. Brush with egg wash and sprinkle with salt and poppy seeds just before baking.

Avvertenza

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