Pigs-in-a-Blanket with Sauerkraut and Mustard
['1 large egg', 'One 14- to 17-ounce box of puff pastry (preferably all-butter), thawed according to package directions', '2 pounds fully cooked German-style sausage such as bockwurst or bratwurst, halved lengthwise if thick, and cut into 32 pieces (about 2 1/2 inches each)', '1/3 cup whole-grain mustard', '1/3 cup drained sauerkraut', 'Caraway seeds', 'for sprinkling']
Preheat the oven to 400°F. Set racks in the upper and lower thirds of the oven. Line two 13x18-inch baking sheets with parchment paper. In a small bowl, beat the egg with 1 tablespoon water. Prep the ingredients for the filling and set aside.
If using a 17-ounce puff pastry package, roll each sheet to a 9x12-inch rectangle. Cut each piece lengthwise into eight 1 1/2-inch wide strips. Cut each strip crosswise into two pieces, about 4 1/2 inches long. You should have 32 pieces of pastry.
Spread the center of each piece of pastry with 1/2 teaspoon mustard and top with 1/2 teaspoon sauerkraut. Brush one narrow end of the pastry with egg wash, add one piece of sausage, and roll to enclose. Return to parchment-lined baking sheets. Brush the top of each pastry with egg wash and sprinkle with caraway seeds, seam-side down. Chill in refrigerator for 15 minutes. Bake until golden brown and puffed, 23 to 27 minutes.
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