To make the Pigs in a Blanket:

1. Preheat oven to 375°.
2. Lay out crescent rolls and sprinkle thyme over dough, lightly pressing thyme into the dough. Cut crescent rolls in thirds. Wrap around sausages, gently pinching the dough ends together. Lay Pigs in a Blanket seam side down on a sheet pan covered in parchment.
3. Bake 12-15 minutes until golden brown. While Pigs are cooking, make the cranberry mustard.

To make the Cranberry Mustard Sauce:

1. Combine cranberries, brown sugar, water and salt in a medium-high saucepan over medium heat. Stir to dissolve sugar.
2. Lower heat to medium and continue to stir until cranberries release water and pop open, about 6-8 minutes, continue to stir until sauce has thickened slightly, another 2-3 minutes. Remove from heat and let cool. Stir in dijon mustard.
3. Transfer to an airtight container and keep refrigerated up to one month.