Pigs in Blankets

Name: Pigs in Blankets
Ingredients: All-purpose flour, for surface; 2 sheets puff pastry (about 1 pound), preferably all-butter; Honey Dijon mustard; 18 fully cooked sausages (each about 5 inches long), such as frankfurters, Andouille, or chicken sausages; 1 large egg, beaten; Poppy seeds, for sprinkling (optional); Flaky sea salt, such as Maldon, for sprinkling (optional); Mustards, such as brown or whole-grain, for serving (optional)

Pigs in Blankets was pinched from <a href="http://www.marthastewart.com/1047656/pigs-blankets" target="_blank">www.marthastewart.com.</a>

"Pigs in blankets can be frozen until firm, then stored in freezer bags up to one month ahead...."

INGREDIENTS

•

All-purpose flour, for surface

•

2 sheets puff pastry (about 1 pound), preferably all-butter

•

Honey Dijon mustard

•

18 fully cooked sausages (each about 5 inches long), such as frankfurters, Andouille, or chicken sausages

•

1 large egg, beaten

•

Poppy seeds, for sprinkling (optional)

•

Flaky sea salt, such as Maldon, for sprinkling (optional)

•

Mustards, such as brown or whole-grain, for serving (optional)

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