Really good fresh sausage makes the classic pig in a blanket even better. It’s worth seeking out all-butter puff pastry, which delivers superior flavor with fewer ingredients. A scatter of seeds and spices offers savory pop and crunch.
Makes 24 / Takes less than 45 minutes
1 sheet frozen puff pastry, defrosted
1 (12-ounce) package The New Food Collective™ Breakfast Sausages
1 large egg, lightly beaten
1 teaspoon water
2 tablespoons Everything Spice (see recipe below)
Dijon or spicy mustard, for serving
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Lightly roll out the puff pastry into a 10-by-12–inch rectangle. Cut the pastry crosswise into three 10-by-4–inch rectangles.
Divide the sausage evenly into thirds and roll each piece into a 10-inch-long log. Place 1 sausage log along the center of each piece of puff pastry.
Lightly beat together the egg and the water. Brush some of the egg wash along the long side of 1 piece of pastry. Roll the sausage log up in the pastry, pressing gently to seal. Repeat with the remaining sausage logs and pieces of pastry.
Brush the tops of each log with some of the egg wash and sprinkle the Everything Spice over top.
Cut each pastry log crosswise into 8 equal pieces and arrange seam-side down on the lined baking sheet.
Bake until pastry is golden brown and puffed, about 25 minutes. Remove from the oven and serve at once with mustard for dipping.
Try sprinkling this savory combination of seeds and spices over avocado toast, hard-boiled eggs and salads.
Takes less than 5 minutes / Makes about ¼ cup
1 tablespoon poppy seeds
1 tablespoon sesame seeds
2 teaspoons minced dried onions
2 teaspoons minced dried garlic
1 teaspoon flaky sea salt
Stir everything together. Store in a small airtight container.