1sheetpuff pastry, thawedfrom a 17.3-ounce package
0.5poundbulk pork sausage
1largeegg yolk
2tablespoonspanko crumbsor bread crumbs
0.5teaspoongarlic powder
0.5teaspoononion powder
0.5teaspoondry mustard powder
1tablespoonchopped Italian parsley
Instructions
Preheat oven to 400 degrees. Line two baking sheets with parchment paper, set aside.
Mix the sausage, panko crumbs, onion, garlic, mustard, beaten egg, and parsley (if using) together in a mixing bowl. Set aside.
Unwrap the package of puff pastry and place one sheet on a lightly floured surface. Roll the sheet into a 12 x 9-inch rectangle. Cut lengthwise into three, 3-inch strips.
Divide the sausage mixture into thirds and form each section into a long cylinder. Place in the center of each strip of pastry.
Roll pastry over the sausage and press the seams together to seal.
Cut each roll into 12 (1-inch) slices, giving you a total of 36 slices.
Place the slices cut-side down on the prepared baking sheets. Bake for 15 minutes, or until puffed and golden brown.
Remove from baking sheet and allow to cool on a wire rack for 10 minutes before serving.
Notes
Sausage bites are best served warm or at room temperature, but we have been known to eat them cold out of the refrigerator as well.
Serve with HP Sauce, spicy brown mustard, or dipping sauce of your choice.
Keep the puff pastry cold until ready to roll. It will become sticky if left on the counter too long.
Save the second sheet of puff pastry, wrapped in plastic wrap in the refrigerator for no more than 2 days. Use for another recipe or double this recipe and make even more sausage bites.
Dip your finger into a small bowl of water and run it along the seam to moisten. This will help keep the seams together.
Use a knife to create score lines first. You can always make adjustments if needed BEFORE you cut.