Ingredients
1 pound puff pastry, thawed if frozen
1 pound pork sausage (casings removed if necessary)
1/4 cup Dijon mustard
1 egg, beaten
Method
Sources
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dataset
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Gathered
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pasta roller and cutter for fresh pasta, laminated doughs
Stand mixer attachment for grinding meat — sausage, burgers, forcemeat
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pasta roller and cutter for fresh pasta, laminated doughs
Stand mixer attachment for grinding meat — sausage, burgers, forcemeat
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Adjust oven rack to middle position and preheat the oven to 375° F. Unroll puff pastry and cut into 12 rectangles about 4- by 5-inches. Divide the sausage into 12 equal balls. Shape each ball into a cylinder about 4 inches in length. Set aside. Spread each piece of puff pastry with mustard, then place a sausage on the mustard. Roll the puff pastry around the sausage and seal with a thin brush of egg. Repeat with remaining ingredients and place on a baking sheet. Brush each sausage roll with egg. Bake until pastry has puffed and is browned, about 20 minutes. Serve hot with more mustard.