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1
Preheat the oven to 400 degrees F.
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2
Cut the ends off each of the sausages and cut each link into 5 even pieces.
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3
You should have 20 pieces of sausage.
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4
Set a 10-inch saute pan over medium heat and add the olive oil.
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5
Once the oil is hot, place the sausage in the pan cut end down and sear for 1 minute.
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6
Turn over and sear for another minute then remove from the pan and set aside.
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7
To the same pan, add the butter and onions and lower the heat to medium-low.
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8
Add the brown sugar, salt and pepper and cook, stirring occasionally, until the onions are soft and well caramelized, 10 to 12 minutes.
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9
Remove from the pan and set aside to cool.
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10
Remove the towel from the puff pastry and, using a sharp knife, cut the pastry into 20 (3-inch) squares.
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11
Place about 2 teaspoons of the caramelized onions in the center of the puff pastry squares, and top with a piece of sausage.
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12
In a small bowl, combine the egg and heavy cream and whisk to blend.
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13
Brush all 4 edges of the puff pastry with the egg wash and pull 1 corner of the pastry onto the top of the sausage.
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14
Pull the opposing corner over the first, and follow with the remaining corners of the puff pastry.
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15
The packages should resemble a small envelope.
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16
Repeat with the remaining pieces of sausage and puff pastry.
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17
Place the bundles onto a parchment lined sheet pan and place in the oven.
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18
Bake until golden brown and puffed, 18 to 20 minutes, turning the pan once mid-way through the cook time.
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19
Remove the pan from the oven and allow to cool for 5 to 7 minutes before serving.
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20
To serve, dollop about 1/2 teaspoon of the fig preserves over each of the bundles, as well as a small amount of sour cream.
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21
Garnish with the snipped chives (alternatively, forgo the fig preserves and sour cream for whole grain mustard).
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22
Serve while still warm.
