Photo Courtesy of Adrien Broom
Makes 24 to 30 pieces
1 pound chicken and broccoli rabe sausage
4 tablespoons Dijon mustard, plus more for serving
2 sheets puff pastry thawed in refrigerator
2 whole eggs, for egg wash
2 tablespoons white sesame seeds
Broccoli rabe pesto (optional), for serving
Pre heat oven to 350 degrees F.
Place the chicken sausage in a small baking pan to keep the links straight and pack in snug to avoid them from curling while they cook.
Bake for about 12 to 15 minutes until the sausage is cooked through and set. Remove from the oven and cool down (this can be done a day in advance).
Place a sheet of puff pastry on a lightly flour dusted cutting board. Cut the ends off the chicken sausage and line in a single layer across the edge of the pastry. Squeeze a thin line of mustard along the edge of the sausage onto the pastry.
Roll the dough over the sausage and egg wash the seam where the pastry will reach the other side to seal the dough together. Repeat with the remaining links. and refrigerate or freeze until ready to bake.
Once chilled cut the pigs approximately 1-inch pieces and place on a paper lined sheet tray. Brush the tops with egg wash and sprinkle with the sesame seeds. Bake for approximately 20 minutes, rotating the tray half way through.
Place on serving tray and serve with the remaining mustard and broccoli rabe pesto, if using.