Ingredients:

• 1 sheet of puff pastry, thawed
• 8 small pork sausages
• 1 tablespoon Dijon mustard
• 1 egg, beaten (for egg wash)
• 1 jar of pepper jelly

I recommend a variety pack of pepper jelly to sample at your next supper club, like Tabasco’s pepper jelly duo.

Directions:

1. Preheat your oven to 400°F and line a baking sheet with parchment paper or silicone baking sheet.
2. Roll out the puff pastry sheet on a lightly floured surface into a rectangle that is about ¼ inch thick.
3. Cut the pastry into 8 equal-sized strips.
4. Brush each strip of pastry with a thin layer of Dijon mustard.
5. Place one pork sausage at the end of each strip and roll it up tightly, sealing the edges.
6. Arrange the wrapped sausages on the prepared baking sheet, leaving a little space between each one.
7. Brush the tops of the pastry with the beaten egg to give them a golden finish.
8. Bake in the preheated oven for about 15-20 minutes, or until the pastry is puffed up and golden brown.
9. Remove from the oven and let them cool slightly before serving.