Pigs in Puff Pastry

I made these last weekend and these were a hit.  Easy, so easy to make and definitely you are going to have fun!

1 package of Pepperidge Farm Puff Pastry – in the frozen section at the grocery store

1 pound link of Prasek’s Smokehouse Sausage - I purchased pork and beef
This sausage takes me back to when my family ate Czech Sausage.  I call the sausage Czech Sausage because I am Czech, and sausage was always at our table for breakfast, lunch or dinner.
There are so many different types of sausage you can use for this recipe.  Use the brand and type of sausage you prefer.
4 tablespoons mustard – get creative using the mustard.  You can use plain mustard, but why when there are so many to pick from?   I used honey mustard with jalapeno’s.  Have fun choosing something  wild and exotic  or just plain fun.

That is all there is to this, here is what you have to do to put it together.

Place your sausage (if you purchased the Prasek’s Sausage) in a skillet, cover with water, cover and cook on medium heat for about 20 minutes.  Drain and set aside while preparing the puff pastry.  I do this to cook some of the fat out so that once wrapped with the puff pastry, the pigs in puff pastry will not be too greasy.

Work with only thawed puff pastry, which has been thawed in the refrigerator.

Prepare a sided cookie sheet with parchment paper.  Lightly flour a wooden cutting board and place puff pastry one or two at a time depending on the size of the cutting board.  Roll out slightly, but not too thin.  Spread the four tablespoons over the surface of the puff pastry.  Cut the puff pastry in squares about 4 X 4.  Slice a piece of sausage which will work with the square, about 2 inches.  Wrap each square over the sausage and place seam side down on parchment paper/cookie sheet.

Bake at 375 degrees until golden brown, approximately 30 minutes. 

Serve warm, oh my gosh, get a cold glass of beer, I prefer red wine and just enjoy and have fun with everyone!