Chinese Sausage in a Blanket

The only thing more tempting than hot dogs under wraps? Lap cheong in puff pastry, with 5-alarm mustard for dipping.

  • Yield: Makes 34

Source: Martha Stewart Weddings, Fall 2011

Ingredients

  • 1 large egg
  • 1 tablespoon water
  • 1 sheet puff pastry, thawed
  • All-purpose flour for dusting
  • 4 Chinese sausages or lap cheong, casings removed
  • 2 scallions, thinly sliced on the bias
  • 1/4 cup Chinese mustard

Directions

  1. Heat oven to 375 degrees. Whisk egg with the water. Roll pastry 1/8 inch thick on a lightly floured surface. Cut into four 6-by-8-inch rectangles; brush edges with egg wash. Roll each around a sausage; press to seal, then cut off excess at ends. Place on parchment-lined rimmed baking sheet, seam side down; brush with egg wash. Freeze until firm, about 15 minutes.

  2. Bake until puff pastry has cooked through and is golden brown, 33 to 35 minutes. Let cool slightly; slice into 1/2-inch rounds using a serrated knife. Garnish with sliced scallions; serve with mustard.

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