I feel like pigs in a blanket get a lot of shame, and it's totally understandable: there's not a ton of health benefits from tiny processed sausages wrapped in buttery puff pastry. But you know what? Treating yourself with delicious foods is always a health benefit! For these, I used The Truffleist x Schaller & Weber truffle bratwurst, and doubled down on the truffle-y goodness by serving with truffle mustard, because truffle makes any snack grown up and totally excusable from healthy eating (right? right?!?!?!). Feel free to use any cooked sausages you like in these, as the method works with any sausage filling!
TRUFFLE BRATWURST PIGS IN A BLANKET
makes 18 pigs in a blanket
1 ea frozen puff pastry sheet, thawed
1 ea The Truffleist truffle bratwurst
1 ea egg
Preheat the oven to 400F.
Cut the bratwurst in half lengthwise, then cut each half lengthwise into 3 skinny strips, giving you 6 strips. Cut each of those strips into 3 pieces, resulting in bite size pieces.
Cut your puff pastry in half, and then cut on the diagonal, alternating, to form long triangles as wide as your bratwurst pieces.
Line a baking sheet with foil or parchment paper. In a small bowl, whisk the egg until smooth.
Place the puff pastry triangles on a clean surface with the points facing away from you. Brush the points with a tiny bit of egg wash.
To form the pigs in blankets, put a piece of bratwurst at the bottom of the puff pastry triangle, then roll it up towards the point, gently pressing to seal. It should look like a tiny croissant. Place on the baking sheet, then repeat with the rest of the puff pastry and bratwurst.
Brush the puff pastry with egg wash, then place the baking sheet on a rack centered in the oven.
Bake for about 20-25 minutes, until puffed up and golden.
Serve with The Truffleist truffle mustard.