The best sausage rolls

Preparation

1. Method

   Step 1

   On a lightly floured work surface, roll out the puff pastry to a 12-inch square; don't worry if the edges aren't perfectly straight. Using a pizza wheel or chef's knife, cut the square in half, and then cut each half crosswise into thirds so that you have six 4-by-6-inch rectangles.

   Step 2

   Place a rectangle of dough so a short side is nearest you and brush the entire rectangle with a beaten egg, especially the edge farthest away. Set an andouille link on top just inside the edge nearest you and roll up the sausage tightly in the dough; it's fine if the ends poke out a bit. Pinch the seam to seal and set the dough-wrapped sausage on a tray or baking sheet. Repeat with the remaining rectangles of dough and sausages, cover with plastic wrap, and refrigerate for about 1 hour to firm up the dough. Save the remaining egg.

   Step 3

   Preheat the oven to 200˚C. Line two rimmed baking sheets with parchment paper. Spread out the sesame seeds on a plate.

   Step 4

   Working one at a time, brush the dough-wrapped sausages with the remaining egg and roll in the sesame seeds, sprinkling more on as needed, until evenly coated. Using a serrated knife, trim the protruding ends of the sausage and then cut the sausage evenly into five pieces; each will be about ¾ inch. Don't worry if the blanket is a little loose around the piggie. Set the pieces cut-side up on a prepared baking sheet. Repeat with the remaining sausages and sesame seeds, and place fifteen piggies in blankets on each baking sheet.

   Step 5

   Bake the piggies, one baking sheet at a time, for 15 minutes, and then use a wide spatula to flip each piece. Continue to bake until nicely browned, about 5 minutes longer. Serve warm or at room temperature with Creole mustard.