Puffy Sausage MummiesUser Submitted Recipe
1 sheet frozen puff pastry
2 tablespoons honey mustard
4 fully cooked spicy andouille chicken sausage links, cut in half lengthwise
1 1/2 teaspoons water
Thaw pastry sheet at room temperature for 40 minutes. Unfold pastry onto lightly floured surface. Roll into 16-in. x 12-in. rectangle. Spread with mustard. Cut into eight 16-in. x 1-1/2-in. strips. Wrap one strip of pastry around each sausage.
Place 1 in. apart on an ungreased baking sheet. In a bowl, combine the egg and water. Brush over pastry. Bake at 400° for 15-17 minutes or until golden brown. Add faces with mustard.