Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Line two baking sheets with parchment paper.
3. Prepare sausage pieces: Cut each sausage into thirds lengthwise. Cut each third in half horizontally, then cut each half into thirds. (2 & 2/3 sausages will yield 48 pieces.) Set aside.
4. Take out one sheet of puff pastry. Lightly flour and roll out removing any creases and thinning out a bit.
5. Cut the sheet into thirds one way and fourths the other way yielding 12 rectangles. Cut each rectangle diagonally into triangles yielding 24 triangles. Repeat with remaining sheet of pastry.
6. Taking the pastry triangles, place a piece of sausage horizontally along shortest side of rectangle and roll towards the point sealing the end with a bit of water. Place onto prepared sheet pan. Repeat with remaining pastry triangles and sausage pieces allowing about 1.5 inches between each wrap and placing 24 onto each pan.
7. Beat egg with 1 tsp. water and brush onto tops of pastries.
8. Place sausage wraps into preheated oven and bake for 22 – 25 minutes until golden brown.
9. Serve immediately with Maple Bourbon Mustard Sauce (recipe follows)