Although I rarely eat sausage because of it’s greasy factor, I actually love the taste!!! When I’m at a brunch buffet and they have sausage links, I will fill my plate with them because they are just so delicious. So, anyway, I found this recipe and thought I’d try it out. There are a few things I changed the first time (see bottom addendum), but the second time I made it, I stuck to the original recipe to see how it was. In the future, I’ll use my alternate version because the pastry was so much fluffier.

Please note, if you’re making these for snacks at a football party (or, you know, any other kind of party), use the pastry sheets because you’ll be able to serve them as little bite-sized treats. If you’re making this as part of a meal, use the pastry shells as they are the better option.

This is what you need:

• 1 package frozen puff pastry sheets, thawed (see alternate version below)
• 1 pound pork sausage
• 1 teaspoon Mrs. Dash or seasoning of your choice
• 1 teaspoon Dijon mustard
• 2 eggs, divided

This is how you make it:

1. Preheat the oven to 400. Line a baking sheet with parchment paper.
2. On a lightly floured surface, roll out one sheet of the puff pastry. You just want it a bit bigger than it is when it comes out of the package, approximately 12 inches or so. Now fold the dough and cut it in half so you have two pieces. Do the same with the remaining sheet of pastry.
3. Combine the sausage, seasoning, mustard, and 1 egg in a bowl. Mix together.
4. Mix the other egg in a small bowl with about a teaspoon of water. Brush all four edges of the puff pastry.
5. Divide the sausage into four equal amounts. I just eyed it. Take one-fourth and form a long sausage like shape down the middle of the dough, starting and ending a 1/2 inch from the ends. Fold one side, then the other up over the sausage. Pinch the edges to seal.
6. Place on lined sheet and brush with egg wash. Repeat 3 more times with remaining pastry.
7. With a sharp knife slice several slits into the top of the pastry. Bake for 20 to 25 minutes or until puffy and golden brown. Allow to cool 15 minutes, then slice into pieces to serve.

Alternate version: The first time, I accidentally got puff pastry shells instead of sheets so I just made the shells alone, brushed with egg, and kept the sausage browning on the stove with the seasoning, mustard, and 1 egg (so that the egg was fully cooked in with the meat and not raw). When the shells were done, I lifted off the tops and put the meat inside and covered them back up. I only tried the sheet method because that’s what the original recipe calls for, but I actually prefer the shell version.

Credits: original recipe here.