Gourmet Pigs in a Blanket

Preheat your oven to 375°F (190°C).

On a lightly floured surface, roll out 1 sheet of your homemade puff pastry (recipe below) to about 1/8 inch thickness.

Cut the pastry into strips that are about 1 inch wide and 3 inches long. The strips should be long enough to wrap around your sausages.

Wrap each of the 16 artisanal sausages (such as Andouille or Chorizo) with a strip of puff pastry, overlapping the ends slightly to seal.

Place the wrapped sausages on a baking sheet lined with parchment paper.

In a small bowl, whisk 1 large egg with 1 tablespoon of water to create an egg wash. Brush the egg wash over the pastry.

Sprinkle a pinch of flaky sea salt and some freshly cracked black pepper over the top of each pig in a blanket.

Bake for 12-15 minutes, or until the pastry is golden brown and the sausages are cooked through.

Let cool slightly before serving. Serve warm with your favorite gourmet mustard or dipping sauce.