Pigs in sleeping bags pigs in a blanket
1 tablespoon Dijon mustard plus more for serving8 ounces ground pork1 large egg, beaten to blendMelt butter in a small skillet over medium heat. Add shallot and cook, stirring occasionally and reducing heat if needed to prevent burning, until soft, 4-5 minutes. Add garlic and cook, stirring occasionally, until aromatic, about 1 minute. Transfer shallot mixture to a large bowl and let cool.
Combine panko and milk in a small bowl; let stand until milk is absorbed, 2-3 minutes. Add to bowl with shallot mixture. Squeeze any excess liquid from sauerkraut; coarsely chop and add to bowl. Stir in 1 tablespoon Dijon mustard and caraway seeds; season with salt and pepper. Mix well. Add pork; using a fork or your hands, gently mix until just combined .
Line a baking sheet with parchment paper. Roll out pastry on a lightly floured surface to a 14x10-inch rectangle. Cut lengthwise into three 14x3 1/3-inch strips. Transfer strips to prepared baking sheet. Using one-third of sausage filling and leaving a 1-inch border at each end, pat sausage to form a thin log of filling down the center of 1 pastry strip. Fold pastry over sausage mixture to enclose, then press pastry together to seal. Fold seam under to ensure that sausage is tightly wrapped.
Cut small diagonal slits at 1 inch intervals along top of pastries . Brush top and sides of pastry with beaten egg; chill in freezer for about 30 minutes.Pastries can be made 2 weeks ahead. Cover tightly with plastic wrap, then foil, and keep frozen. Preheat oven to 425°. Bake pastries until puffed and light brown, about 15 minutes. Reduce heat to 350°; continue baking until sausage is cooked through and pastry is golden and completely puffed, about 25 minutes. Let cool slightly. Cut sausage rolls crosswise into 1 inch pieces. Serve with a bowl of Dijon mustard for dipping.
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