method
Step 1
On a lightly floured work surface, roll the puff pastry into a 12-inch square; Don’t worry if the edges aren’t quite straight. Using a pizza wheel or chef’s knife, cut the square in half, and then cut each half crosswise into thirds so you have six 4-by-6-inch rectangles.
Step 2
Place a rectangle of dough so that one short side is closer to you and brush the entire rectangle with beaten egg, especially the farthest edge. Set an andouille link on top just inside the edge near you and roll the sausage tightly into the dough; It’s fine if the ends stick out a bit. Pinch the seams to seal and set the dough-wrapped sausages on a tray or baking sheet. Repeat with the remaining rectangles of dough and sausage, cover with plastic wrap and refrigerate for about 1 hour to firm up the dough. Reserve the remaining eggs.
Step 3
Preheat the oven to 200˚C. Line two rimmed baking sheets with parchment paper. Spread sesame seeds on a plate.
Step 4
Working one at a time, brush dough-wrapped sausages with remaining egg and roll in sesame seeds, sprinkling more as needed until evenly coated. Using a serrated knife, trim the protruding end 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 piggy. Set the pieces cut-side up on the prepared baking sheet. Repeat with remaining sausage and sesame seeds and place fifteen piggies in a blanket 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 roasting until nicely browned, about 5 minutes longer. Serve warm or at room temperature with Creole mustard.
