Bangers in a Blanket

Chef David Ward of Knees Up Catering says these bangers—a.k.a. sausage—in a blanket are like a meaty knish. He suggests washing them down with a Bass Ale.

1 sheet puff pastry
4 Irish sausage links, precooked (or substitute Hillshire Farms Beef Brats)
1 egg, beaten with 1tablespoon milk
2 ounces mashed potatoes (add salt and pepper to taste)
1 tablespoon Dijon mustard

• Preheat oven to 375 degrees. Thaw puff pastry (but do not roll with a rolling pin).
• Cut puff pastry into four pieces, the same length as the sausage links
• Place cold, firm mashed potatoes down on the puff pastry, divided evenly among the four pieces.
• Set the cooked link on top of the potatoes.
• Roll the pastry over the sausage to form the “blanket.”
• Brush edges with egg mixture to glue together; pinch edges to seal.
• Place wrapped puff pastries on baking pan lined with parchment paper; brush each with egg mixture.
• Bake at 375 degrees until golden.
• Remove from oven, slice each blanketed link into four pieces, insert toothpick and serve with mustard.

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