German Pig in a Blankets

Found this recipe a while back and wanted to try it out again. This can be the hit of your next holiday party.



1 large egg
2 cab refrigerator biscuits
1 pound fully cooked German-style sausage such as bockwurst or bratwurst, halved lengthwise if thick, and cut into 16pieces (about 2 1/2 inches each)
1/3 cup whole-grain mustard
1/3 cup drained sauerkraut
Caraway seeds, for sprinkling


Preheat the oven to 400°F. Set racks in the upper and lower thirds of the oven. Line two 13×18-inch baking sheets with parchment paper. In a small bowl, beat the egg with 1 tablespoon water. Prep the ingredients for the filling and set aside.
Attend the biscuits.   I roll them out a little.
Spread the center of each piece of Biscuit with 1/2 teaspoon mustard and top with 1/2 teaspoon sauerkraut.
Brush one narrow end of the pastry with egg wash, add one piece of sausage, and roll to enclose.
Return to parchment-lined baking sheets. Brush the top of each pastry with egg wash and sprinkle with caraway seeds, seam-side down.
Chill in refrigerator for 15 minutes.
Bake until golden brown, 23 to 27 minutes.

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