Who doesn’t love a classic pig in a blanket? This is my updated version of a family favorite. Use any kind of sausage—breakfast sausage, chicken-and-apple sausage, whatever you prefer—and combine it with puff pastry, toasted caraway seeds, and a top-quality mustard for the dip. This is a great dish for large or small groups. We serve it at my kitchen shop during cookbook parties and it is always a big hit.

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  • 2 frozen puff pastry sheets, thawed
  • 12 precooked gourmet sausages, any flavor
  • 1 egg, lightly beaten
  • 1 tablespoon caraway seeds
  • 1 tablespoon kosher salt

Tarragon Mustard

  • 1 cup Dijon mustard
  • ½ cup whole-grain mustard
  • 1 tablespoon chopped fresh tarragon


Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper. Cut the puff pastry in half lengthwise and then cut each strip into 3 equal rectangles.

Roll each sausage in one of the pastry rectangles and place on the baking sheet, seam side down. Brush each roll with the beaten egg and sprinkle with the caraway seeds and kosher salt. Bake for 25 to 30 minutes, or until the puff pastry is a beautiful golden brown.

While the rolls bake, stir together the mustards and the tarragon in a small bowl. Let the rolls cool for a few minutes, then serve hot with the mustard sauce for dipping.