1 package (2-sheets) puff pastry, thawed

6 Italian sausage links (mild or spicy)

1/4 cup Stonewall Kitchen Spicy Honey Mustard

1/4 cup Stonewall Kitchen Farmhouse Red Relish

1 egg, beaten with 1 teaspoon of water

Sea salt, poppy or sesame seeds for garnish, optional


  1. Preheat oven to 375° F. Line two baking sheets with parchment paper or grease.
  2. Cook sausage in boiling water until done, about 15 minutes.
  3. When cool, remove sausage from casings and cut sausage in half lengthwise.
  4. Cut puff pastry evenly in thirds. Roll each strip to 3 1/2 to 4-inches wide and 8-inches long. Repeat with remaining sheet.
  5. Spread 4 teaspoons Spicy Honey Mustard and Farmhouse Red Relish over each pastry strip leaving a 1/4-inch border.
  6. Arrange sausage flat side down lengthwise on pastry close to one side of the edge. (Two per pastry strip).
  7. Roll opposite side of pastry over the sausage until it meets the other side.
  8. Pinch seams together.
  9. Brush pastry with egg.
  10. Score pastry into serving size portions.
  11. Sprinkle with sea salt, poppy or sesame seeds, if desired.
  12. Bake at 350° F. for about 12 minutes or until pastry is puffed and golden in color.
  13. Allow pastry to cool. Cut at the score marks with a serrated knife.