Pigs-in-a-Blanket With Sauerkraut and Mustard
4 servings
Ingredients
- 1 large egg
- One 14- to 17-ounce box of puff pastry (preferably all-butter), thawed according to package directions
- 2 pounds 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)
- 1/3 cup whole-grain mustard
- 1/3 cup drained sauerkraut
- Caraway seeds, for sprinkling
Instructions
- 1
Pigs-in-a-Blanket With Sauerkraut and Mustard serves 32 original recipe by Epicurious.
Calori is writing the cooking notes for this recipe…
Cook it from the original
This recipe comes from eatinglove.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on eatinglove.com