Cut out 1 1/2-inch squares of puff pastry. Cover the chorizo balls with the puff pastry squares and brush with some egg wash. Bake until the puff pastry is golden brown and the chorizo is cooked through, 12 to 15 minutes.
For the beer cheese sauce: Saute the onions and garlic in the butter until translucent. Add the flour and cook, stirring, for 2 minutes. Whisk in the beer until incorporated, and then add the cream and bring to a boil. Stir in the Cheddar, salt, sriracha and American cheese and cook until the cheese is melted. Transfer to a blender and blend until smooth. Strain through a fine mesh sieve.
Serve the sauce over the pigs in a blanket.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.