Bratwurst Pigs-in-Blankets

1Preheat oven to 200°C (400°F); placing oven rack in the top position. Line 2 baking sheets with parchment paper; set aside.

2Keeping the puff pastry on the parchment paper backing, unroll the pieces of pastry (there are 2 pieces per pkg). Cut each square of pastry in half, resulting in 4 rectangles of pastry. Working one rectangle at a time, place it east to west on your work surface. Slicing vertically (north to south), cut the rectangle into 4 equal sections. Cut each section in half diagonally to make 8 equal triangles. Follow suit with the other 3 pieces of pastry. Set aside.

3Slice open the sausages to discard the casings, but keep the meat in sausage shapes. Gently stretch each pastry triangle at its tip to elongate slightly. At the shortest side, spread ½ tsp (2 mL) mustard and a pinch of thyme leaves. Pinch off about 1 tbsp (15 mL) of the sausage meat (retaining the cylindrical shape as much as possible) and place on top of the mustard/thyme. Roll the puff pastry over the fillings, gently stretching to tightly roll up the pastry into a croissant-like coil. Cut, fill and roll 32 pastry triangles, using up the sausage meat.

4Place pigs-in-blankets on prepared baking sheets about 2 in. (5 cm) apart. Fork-beat the egg with 1 tbsp (15 mL) water. Brush tops of pastry with eggwash, sprinkle with coarse salt and cracked black pepper. Bake 20 min, until puffed and golden brown, and sausage meat reaches an internal temperature of 71°C (160°F). Remove from oven; cool 2 to 3 min. before serving.