Lunch: Hogs in a Pretzel Blanket

Recipe by Claire Saffitz Put a tray of these in the oven when the first guests show up.

This recipe includes fertility superfoods such as:

Poppy Seeds

Health and fertility benefits of Hogs in a Pretzel Blanket

Poppy seeds are packed with calcium, magnesium, B vitamins, and zinc.

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
1/2 teaspoons baking soda
Kosher salt and poppy seeds (for sprinkling)
Whole grain Dijon mustard (for serving)

Instructions

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 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.
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.

Reviews


Add a review for Hogs in a Pretzel Blanket

(How often do you make and eat this recipe?)

(How difficult is it for you to make this recipe?)

Register to learn what this meal can do for you

Create a new plan every week and get full access to our premium plans

Subscribe now