Lamb Sausage in Puff Pastry

• 1 pound fresh lamb sausage, 1/2-inch thick
• 2 sheets commercial puff pastry, thawed
• 2 tablespoons Dijon mustard, plus extra for serving
• 1 egg, beaten with 1 tablespoon water or milk, for egg wash

1. Preheat the oven to 400 degrees F.
2. Bake the sausage on a baking sheet for 20 minutes.
3. Turn the sausage and bake for 5 to 10 minutes more, until it's fully cooked.
4. Cool to room temperature.
5. Unfold the puff pastry on a lightly floured board.
6. Cut each piece in 1/2 lengthwise and brush the top sides with mustard.
7. Divide the sausage into 4 equal pieces.
8. Starting at the long end of the pastry, place 1 piece of the sausage on top of the mustard and roll it up tightly, overlapping the end by 1/2-inch and sealing the pastry by brushing the edge with water.
9. Cut off the excess pastry.
10. Roll the other 3 pieces of sausage in puff pastry.
11. Place the 4 rolls, seam side down, on a baking sheet lined with parchment paper.
12. Brush with the egg wash. Lightly score each roll diagonally to make 7 equal pieces.
13. Bake for 20 to 25 minutes, until browned.
14. Slice and serve hot with mustard.

lamb sausage, pastry, dijon mustard, egg

Taken from www.foodnetwork.com/recipes/ina-garten/lamb-sausage-in-puff-pastry-recipe.html (may not work)