Sausage Bites with Apricot Mustard Dipping Sauce
recipe from Lisa @ The Cutting Edge of Ordinary


1 pound sweet or hot Italian sausage

1 sheet frozen puff pastry, thawed in the fridge

1 egg beaten


Preheat the oven to 400.


Cut the sausage into 36 half inch slices (I cut one link in half and then cut the halves into 3 pieces)


Brush 1 sheet of frozen puff pastry with the beaten egg and cut into 36 - 1 ¼ inch circles. Top each sausage round with a pastry circle.


Skewer each stack with a toothpick or small skewer and place on a baking sheet lined with parchment paper. Bake 18 – 20 minutes, or until the puff pastry is golden brown.



Apricot Mustard Dip

¼ cup apricot jam (no seeds)

6 tablespoons Dijon mustard


Mix together and start dippin’.