Sausage in Puff Pastry roll

By MarieR

Ingredients

• 28 appetizers (2 per person)
• 1 pound fresh sausage roll, 1/2-inch thick
• 2 sheets commercial puff pastry, thawed (1 package
• Pepperidge Farm)
• 2 tablespoons Dijon mustard, plus extra for serving
• 1 egg, beaten with 1 tablespoon water or milk, for egg wash
• Ina Garten used rolls of lamb sausage-I prefer pork.

Details

Servings 14
Preparation time 20mins
Cooking time 55mins

Preparation

Step 1

Prep Time: 20 min Inactive Prep Time:
-- Cook Time: 35 min Level:
Easy Serves:
Directions
Preheat the oven to 400 degrees F.

Bake the sausage on a baking sheet for 20 minutes. Turn the sausage and bake for 5 to 10 minutes more, until it's fully cooked. Cool to room temperature.

Unfold the puff pastry on a lightly floured board. Cut each piece in 1/2 lengthwise and brush the top sides with mustard. Divide the sausage into 4 equal pieces. Starting at the long end of the pastry, place 1 piece of the sausage on top of the mustard and roll it up tightly, overlapping the end by 1/2-inch and sealing the pastry by brushing the edge with water. Cut off the excess pastry. Roll the other 3 pieces of sausage in puff pastry. Place the 4 rolls, seam side down, on a baking sheet lined with parchment paper. Brush with the egg wash.

Lightly score each roll diagonally to make 7 equal pieces. Bake for 20 to 25 minutes, until browned. Slice and serve hot with mustard.