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1
Make the mustard: in a small saucepan, whisk the mustard and vinegar together over medium heat.
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2
When the mixture is warm, remove from the stove and whisk in the eggs and sugar.
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3
Return to the heat, and cook, whisking constantly, until the mustard is thickened and smooth, about 5 minutes (dont let the mustard boil; you want it very hot and thickened).
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4
Remove from heat and cool to room temperature.
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5
Line a baking sheet with a silicone liner, foil, or parchment paper.
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6
Cut the puff pastry into 2 x 1 inch strips; spread a thin layer of mustard in the center of the pastry.
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7
Lay a frank across the pastry; roll it up so that each end is sticking out of the pastry.
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8
Place on the prepared baking sheet and roll up the remaining franks, setting them 1 inch apart on the baking sheet.
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9
**At this point, you can cover and refrigerate for up to 24 hours or freeze on the baking sheet, then transfer to zip-lock plastic bags and freeze for up to 6 weeks.
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10
Preheat oven to 400 (if necessary, line a baking sheet and place the pigs on it).
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11
Bake until the pastry is golden brown7 to 10 minutes or 10-12 minutes if frozen.
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12
Remove from the baking sheets and serve immediately.
