Try this elevated twist on the traditional pigs in a blanket which uses Puff Pastry for a light, airy bun with a fantastic outer “crunch.” This simple recipe is so versatile that you can make it to your liking with any of our franks or smoked sausage products. Use our Bun Buster Franks, Kielbasa, or Double Smoked Sausage for a family-friendly gathering, our Andouille Sausage for some extra flavor and spice, or our Louisiana Hot Links if you really like an extra kick.
1 pkg. Puff Pastry (located in your grocer’s freezer section, near the pie crusts)
1 pkg. of your favorite variety of Hempler's franks or smoked sausage
ketchup, mustard, or your favorite condiments
Set out the puff pastry for 20-40 minutes to thaw (use both sheets).
When pliable, wrap the pastry around your sausage.
Crack your egg into a dish and scramble it with a fork.
With a brush (or the ends of a rolled paper towel if you don’t have one), use the egg wash to seal the inner seams and make them stick. Also brush the outside of the puff pastry with the egg wash.
OPTIONAL: Sprinkle the crust with garlic powder or your favorite seasoning for added flavor.
Slice into 1 ½ inch thick pieces and place on a baking sheet.
Bake at 400 degrees for 20 minutes
Serve with your favorite condiments for dipping.