Skip to main content
Recipes
February 2015

Hogs in a Pretzel Blanket

By Claire SaffitzPhotography by Jarren Vink

3.5

(32)

Image may contain Food Bread Croissant and Bun
Jarren Vink

Put a tray of these in the oven when the first guests show up.

Recipe information

  • Yield

    12 Servings

Ingredients

2

large egg yolks

1

sheet frozen puff pastry (one 14-ounce package or half a 17.3-ounce package), thawed

All-purpose flour (for dusting)

4

precooked pork sausages (such as andouille or kielbasa; about 1 pound), halved lengthwise

½

teaspoon baking soda

Kosher salt and poppy seeds (for sprinkling)

Whole grain Dijon mustard (for serving)

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 400°. Mix yolks and 1 Tbsp. 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.

    Step 2

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

    Step 3

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

    Step 4

    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.

Nutrition Per Serving

Calories (kcal) 270 Fat (g) 19 Saturated Fat (g) 5 Cholesterol (mg) 55 Carbohydrates (g) 15 Dietary Fiber (g) 1 Total Sugars (g) 0 Protein (g) 10 Sodium (mg) 410
Explore Bon AppétitAmericanKielbasaSausageMeatPuff PastrySnackStarterSuper BowlFourth Of JulyMemorial DayLabor Day