2 sheets puff pastry, cut in 3 strips where the sheet unfolds
1 pkg. Johnsonville Vermont Maple Breakfast Sausage, boiled, casing removed
1/4 - 1/2 c. Beer pub style mustard
Preheat the oven to 400 degrees. Use a rolling pin to roll out the puff pastry so that it is about half as thin, and about 1/2-1 inch wider. Spread the mustard in an even thin layer on top of the pastry. Place a breakfast sausage on the end of the pastry on top of the mustard and roll until it touches the pastry again. Cut, press down with fingers to seal, and set aside on a cutting board. Repeat for the remaining breakfast sausage. Once they are all wrapped in the pastry, cut into about 4-6 bite size pieces and place on a parchment lined baking sheet. Bake for 15-20 minutes until golden brown. Let cool on a wire rack before serving.
These are unbelievably messy to put together. However, once you try one you won't regret putting them together!
(Picture above is from my Lake Placid vs. Jaws birthday party)
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