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Beer & Maple Sausages in Crust

Saucisses bière et érable en croûte


1 package of beer and maple sausages from La Bêlerie

1 box of frozen puff pastry, thawed (400 g)

4 tablespoons Dijon mustard

4 tablespoons maple syrup

Remove the membrane and cut each sausage in 2. You will have 16 pieces.

On a lightly floured surface, unfold the puff pastry and cut it into squares of about 6 cm.

Place half a sausage on a square. Wrap the dough around the sausage and close the ends. Place on a baking sheet, making sure to place the sealed sides on the sheet to ensure a tight seal. Repeat with remaining dough/sausages.

Bake in a preheated 425° F oven for about 25 minutes, or until rolls are golden brown.

Meanwhile, prepare sauce by mixing Dijon mustard with maple syrup.

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