Beer & Maple Sausages in Crust
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.