- Yield:makes 12 sausage rolls
- Active time: 10 minutes
- Total time:35 minutes
- 1 pound puff pastry, thawed if frozen
- 1 pound pork sausage (casings removed if necessary)
- 1/4 cup Dijon mustard
- 1 egg, beaten
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.