Hogs in a Pretzel Blanket
['2 large egg yolks', '1 sheet frozen puff pastry (one 14 ounce package or half a 17.3 ounce package), thawed', 'All-purpose flour (for dusting)', '4 precooked pork sausages (such as andouille or kielbasa; about 1 pound), halved lengthwise', '1/2 teaspoons baking soda', 'Kosher salt and poppy seeds (for sprinkling)', 'Whole grain Dijon mustard (for serving)']
Preheat oven to 400°. Mix yolks and 1 tablespoon water in a small bowl until smooth. Gently roll out puff pastry on a lightly floured surface just to press out any creases; brush with egg wash. Cut into 8 long strips. Lightly dust sausages with flour. Working one at a time, wrap pastry around sausage, egg wash side facing in. If pastry becomes too soft, chill until firm before continuing.
Place rolled-up sausages on a parchment-lined baking sheet, cut side down. Mix baking soda into remaining egg wash and brush over pastry (this will give dough a sheen); sprinkle with salt and poppy seeds. Chill 15 minutes.
Bake until pastry is puffed and golden brown, 25–30 minutes. Let cool. Slice into bite-size portions and serve with mustard.
Do ahead: Sausages can be rolled in pastry 1 day ahead. Cover and chill. Brush with egg wash and sprinkle with salt and poppy seeds just before baking.
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