Ingredients
14ozcocktail sausages
2large egg yolks
1lbfrozen puff pastry,thawed
all-purpose flour,for rolling the pastry
¼cupmayonnaise
2tbspgrainy dijon mustard
1tbsphoney
2tsptabasco sauce
2tspred wine vinegar
Preparation
Preheat the oven to 375 degrees F and set 2 oven racks in the centermost positions. Line 2 baking sheets with parchment paper.
Using a paring knife, make a few small cuts into the casing of each cocktail sausage to prevent them from splitting in the oven.
In a small bowl, whisk the eggs yolks with 1 teaspoon of water.
Dust a clean work surface with flour and place one of the sheets of puff pastry on top. Sprinkle the pastry with flour as well. Using a rolling pin, roll the dough into a 12-inch square, flattening the seams with the rolling pin as you go.
Using a pizza cutter or sharp knife, trim the edges so that they are straight. Cut the pastry into a grid, with strips about 1¼ inches wide and 2¼ inches long. There will be about 8 vertical cuts and 4 horizontal cuts in the pastry.
Working with one row at a time, starting at the bottom of the “grid,” brush the bottom inch of the strips with the egg mixture. Set a cocktail sausage parallel to the egg mixture at the top end of the first pastry strip.
Roll the sausage up into its dough “blanket,” and press the free edge onto the blanket to seal it closed. The dough should overlap slightly on itself. Place the pig in a blanket, seam-side down, on one of the prepared baking sheets.
Working with one row at a time, starting at the bottom of the “grid,” brush the bottom inch of the strips with the egg mixture. Set a cocktail sausage parallel to the egg mixture at the top end of the first pastry strip.
Repeat with the remaining strips, setting them on the lined pan about 1-inch apart once rolled. Place the pigs in a blanket in the refrigerator.
Discard any leftover pastry, wipe the work surface clean to remove any egg, and then dust with flour and repeat with the remaining pastry sheet and cocktail sausages.
Brush the pigs in a blanket lightly with the remaining egg mixture, and then place the sheet pans in the oven.
Bake for 25 to 30 minutes, rotating the pans from top to bottom and back to front midway through, until the pastry is golden.
In a small bowl, whisk together the mayonnaise, mustard, honey, Tabasco, and vinegar.
Transfer the pigs in a blanket to a serving platter and serve warm with the sauce. Enjoy!
