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1
Cook sausage in heavy medium skillet over medium heat, crumbling and stirring with a fork, untl sausage is no longer pink and fat is rendered, about 15 minutes.
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2
Strain through fine sieve, pressing to extract as much moisture as possible; drain on paper towels, pressing with additional towels to remove any remaining moisture.
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3
Wipe out skillet and return sausage to skillet.Stir in cream,mustard and nutmeg.
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4
Simmer until sausage absorbs cream and mixture mounds on spoon, about 15 minutes; cool.
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5
Butter 2 baking sheets.
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6
Place 1 phyllo sheet on work surface (keep remainder covered with damp towel to prevent drying).
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7
Brush sheet with melted butter; place another sheet atop first and brush with butter; cut crosswise into 5 strips.
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8
Place heaping teaspoon of sausage mixture at bottom of first strip; fold corner of phyllo over sausage and brush lightly with butter.
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9
Continue folding down entire length of strip, creating a triangle, brushing lightly with butter after each fold; repeat with remaining strips.
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10
Arrange on prepared sheets, spacing 1 inch apart; brush tops with butter.
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11
Repeat with remaining phyllo and filling.
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12
(Can be prepared 1 day ahead and refrigerated. Can also be prepared 1 month ahead. Freeze on unbuttered sheets until firm. Wrap tightly and return to freezer. To bake, arrange unthawed on buttered sheets. Bake in 325 degree oven until golden brown and crisp, 40 to 50 minutes.).
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13
Preheat oven to 350 degrees.
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14
Bake pastries until golden brown and crisp, 20 to 25 minutes;.drain on paper towels.
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15
Serve phyllo triangles hot or warm.
