Ingredients:
All-purpose flour, for rolling pastry
2 sheets puff pastry
Dijon mustard
4 Brandt Smoked Farmer Sausages
4 Brandt Cheesewurst Sausages
4 Brandt Turkey Knackwurst
1 large egg, beaten
Poppy seeds, to top
Whole-grain mustard and sharp mustard for dipping
Direction
On a floured surface, roll each pastry sheet out into a 12-inch square, then cut into 4-inch squares. Lightly brush lower half of each square with mustard, center a Brandt Sausage on mustard-coated edge, and brush top inch of pastry square with egg. Roll Brandt Sausages in pastry, pressing seams tightly. Brush tops of pastr y with egg, then sprinkle with poppy seeds. Cut each at an angle into thirds. Place pigs in blankets 1 inch apart on parchment-lined baking sheets and refrigerate until firm. Preheat oven to 400 F. Bake until pastry is puffed and golden brown, about 25 minutes. Serve warm with assorted mustards.
