This is a Paula Deen recipe and better than pigs in a blanket. Her recipe calls for making these 4 inches long but I made mine 2 inches long for a finger food party. Also I used the Cheddar Wurst sausage that Hillshire Farms makes. This sausage comes in 5 hotdog size links so you don't end up with any curved pieces of sausage like you get with most smoked sausage. I think this would be great with the chicken sausages you can get at Sam's too. If you haven't tried those they are great. I served mine with a bowl of BBQ sauce for dipping too (I like the Bullseye brand Carolina style).
Hogs in a Sleeping Bag
1pkg smoked sausage links
1 box puff pastry (2 sheets), thawed
1 egg beaten
Cut sausages into 2 inch pieces. Cut each sheet of puff pastry in half and then each half into 6 strips. You'll end up with 12 strips per sheet. You'll have some puff pastry leftover (I got 15s). Wrap each piece of sausage with a strip of puff pastry and lay onto a cookie sheet, seam side down. Brush the tops with beaten egg. Bake at 400 for about 20 mins or until pastry is browned.