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1
SAUSAGES
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2
Defrost the puff pastry dough. Puff pastry usually comes 2 to a package. You will only need one sheet for this recipe. Usually takes about 30-45 minutes to defrost frozen puff pastry at room temperature.
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3
Pre-heat oven to 400 degrees
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4
Rinse and drain cocktail sausages to get packaging liquid off the sausages. Be sure to dry the sausages well with paper towel
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5
Roll out pastry on wax or parchment paper. I lightly spray the paper with cooking spray to keep from sticking. Most pastry dough has two line down the middle. Cut down those vertical lines to make 3 separate pieces. Then make smaller horizontal cuts to make small pieces to wrap each sausage.
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6
Place a sheet of parchment paper on a large cookie sheet.
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7
Roll each sausage with a piece of the pastry dough. Be sure to put the pastry dough seam on the bottom of the cookie sheet to keep the dough from separating while cooking.
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8
Using a pastry brush, lightly coat the sausages with the beaten egg
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9
Lightly sprinkle with sesame seed. Poppy seeds could also be used
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10
Bake at 400 for about 20 minutes or until brown. Let cool briefly and put on serving tray.
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11
While the sausages are cooking, make the dipping sauce
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12
Mustard Beer Sauce
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13
Pour beer in sauce pan on medium high. Reduce beer until about half is left. If you leave too much beer in the pan, the sauce will be runny.
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14
Add mustard and whisk until well blended
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15
Add other ingredients, including brown sugar, mustard powder, vinegar, and Worcestershire. Whisk until well blended. Cook for several additional minutes to ensure that sauce is well blended
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16
Set to the side to cool
