Sausage Rolls

• lb bulk pork sausage, raw↗1
• cup onion, minced finely↗1⁄2
• teaspoons fresh thyme, minced↗2
• teaspoon fresh sage, minced↗1
• teaspoon crushed red pepper flakes (to taste)↗1⁄4
• (17 1/3 ounce) package frozen puff pastry, thawed↗1
• tablespoons Dijon mustard↗2
• teaspoons Dijon mustard↗2
• egg, beaten↗1

Step-by-step instructions

1. 1

   If sausage is in links, cut off ends of sausage casing and squeeze out meat, discarding casings.

2. 2

   In a bowl, mix sausage, onion, and spices. Set mixture aside.

3. 3

   Preaheat oven to 400°F.

4. 4

   Working on a lightly floured work surface, unroll 1 sheet of puff pastry, long side nearest you. Divide dough horizontally into two long rectangles.

5. 5

   Repeat with remaining sheet of puff pastry.

6. 6

   Brush each rectangle down the middle lengthwise with approximately 2 teaspoons mustard.

7. 7

   Place approximately 6 Tbsp (or 1/4) sausage mixture down the middle lengthwise of each rectangle.

8. 8

   Roll dough around sausage, pressing seam to seal.

9. 9

   Slice each "log" into approximately 6 slices.

10. 10

    Place each slice seam-side down on a rimmed baking sheet.

11. 11

    Brush each with beaten egg.

12. 12

    Bake rolls until pastry is puffed and golden, approximately 20 minutes. Let cool for 5 minutes before serving.