-
1
For Hot Mustard Sauce:.
-
2
Combine dry mustard and vinegar in a small bowl.
-
3
Cover and allow to stand overnight.
-
4
In a small saucepan, combine mustard-vinegar mixture,sugar, and egg yolk; simmer over medium-low heat, stirring constantly, until slightly thickened.
-
5
For Sausage Crescents:.
-
6
Allow patty shells to defrost until workable, but always keep them cool to the touch.
-
7
In a skillet, saute the sausage until browned, crumbling it as it browns, until cooked through;drain well on paper towels.
-
8
Put into a bowl with the thyme,stir in egg, and allow to cool.
-
9
Stack 4 patty shells on top of each other with wedges aligned.
-
10
Press the patty shells with the heel of your hand to flatten slightly before you begin to roll them.
-
11
Roll out into a 10 inch circle,trimming edges evenly with a sharp knife.
-
12
Cut into 8 triangles.
-
13
Place about 1 teaspoon of sausage filling on the wide end of each triangle;brush tip of triangle with a little water, and roll into crescent shapes.
-
14
Place tip down onto an ungreased cookie sheet.
-
15
Repeat.
-
16
Roll out pastry scraps and form into crescents.
-
17
Preparation may be done in advance to this point.Freeze crescents on the cookie sheet, remove and wrap well.
-
18
Preheat oven to 400 degrees.
-
19
Bake for 15 minutes or until the crescents are golden brown.
-
20
Serve with the hot mustard sauce.
