Tuesday, December 20, 2011
These are tasty little treats, especially with a cold beer!
My husband likes to sprinkle Worcestershire sauce on them before he pops them in his mouth.
2 16oz pkgs Jimmy Dean premium pork sausage (1 sage, 1 reg)
2 pkgs puff pastry
1 egg (beaten)
Mix together sausage, separate into 24 equal portions.
lay flat thawed puff pastry, cut down the seam lines and then in half to make 24 equal pieces.
brush puff pastry with a good Dijon mustard, roll with your palms each sausage portion into a log to the length of pastry dough. Roll dough around each log. Cut in half. Pinch the ends and tuck under to the seam, lay seam side down on baking sheet lined with parchment paper. Brush with beaten egg.
Bake at 400 for 20-23 min. until golden brown
cool on rack.
These freeze well unbaked or baked too.
This recipe can easily be cut in half. I make a big batch and freeze them to have on hand.