"Upgraded" Pigs in a Blanket

We learned how to make this in our Mirepoix Retro Cocktails and Appetizers class. I love the classic version, but this "upgraded" version is pretty phenomenal. We got rave reviews on them at our "Merry Little Cocktail" party, so I thought it would be blog-worthy. A little more labor-intensive than the little smokies, but well worth it!

6-8 good quality sausages (we used Aidell's Chicken sausage Portabella Mushroom and Roasted Garlic and Artichoke)
1 box puff pastry dough, thawed at room temperature

1/2 cup Dijon mustard

2 eggs, separated

2 tablespoons milk

1. Cut sausages in half length-wise, then half again so you have quartered sausages, length wise.
2. Next, cut each quarter into 3 pieces
3. If the sausage is raw, saute in a large saute pan over medium high heat, with just a little bit of oil, until almost cooked through; about 5-7 minutes. Cool completely.
4. Pre-heat oven to 400 degrees
5. Place a piece of parchment paper on a small sheet tray and put the Dijon mustard on the parchment (spread out, but not too thin); roast in the oven at 400 degrees for 10-12 minutes, until golden brown; cool completely.
6. Spread out thawed puff pastry and cut into strips smaller than the piece of sausage and just long enough to wrap around the sausages once.
7. Thoroughly mix together the egg whites and mustard; mix the egg yolks with 2 tablespoons of milk
8. Brush the inside of each piece of puff pastry dough with the mustard, place a piece of sausage inside and wrap it snugly
9. Brush the outside with the egg yolk mixture for all "pigs in a blanket"
10. Bake at 400 degrees until golden brown and puffed