Scottish Sausage Crescents

• 12 cup dry mustard
• 12 cup vinegar
• 12 cup sugar
• 1 egg yolk
• 2 (10 ounce) packagesfrozen patty shells
• 1 lb hot sausage meat

1. For Hot Mustard Sauce:.
2. Combine dry mustard and vinegar in a small bowl.
3. Cover and allow to stand overnight.
4. In a small saucepan, combine mustard-vinegar mixture,sugar, and egg yolk; simmer over medium-low heat, stirring constantly, until slightly thickened.
5. Makes 1 1/2 cups.
6. For Sausage Crescents:.
7. Allow patty shells to defrost until workable, but always keep them cool to the touch.
8. In a skillet, saute the sausage until browned, crumbling it as it browns, until cooked through;drain well on paper towels.
9. Put into a bowl with the thyme,stir in egg, and allow to cool.
10. Stack 4 patty shells on top of each other with wedges aligned.
11. Press the patty shells with the heel of your hand to flatten slightly before you begin to roll them.
12. Roll out into a 10 inch circle,trimming edges evenly with a sharp knife.
13. Cut into 8 triangles.
14. Place about 1 teaspoon of sausage filling on the wide end of each triangle;brush tip of triangle with a little water, and roll into crescent shapes.
15. Place tip down onto an ungreased cookie sheet.
16. Repeat.
17. Roll out pastry scraps and form into crescents.
18. Preparation may be done in advance to this point.Freeze crescents on the cookie sheet, remove and wrap well.
19. Preheat oven to 400 degrees.
20. Bake for 15 minutes or until the crescents are golden brown.
21. Serve with the hot mustard sauce.

mustard, vinegar, sugar, egg yolk, patty shells, sausage meat

Taken from www.food.com/recipe/scottish-sausage-crescents-225045 (may not work)