INGREDIENTS
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1 pound raw bulk pork breakfast sausage (16 links)
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1/2 cup finely minced onion
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2 teaspoons minced fresh thyme
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1 teaspoon minced fresh sage
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1/4 teaspoon crushed red pepper
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1 (17.3 oz.) package frozen puff pastry, thawed
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2 tablespoons plus 2 tsp. smooth Dijon mustard
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