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Mini Sausage Wraps with Mustard Dipping Sauces

You can mix up this recipe by adding other Vineyard Pantry mustards, like Blue Cheese Dijon, Merlot Spice or Cabernet Roasted Garlic.

Ingredients:

1 sheet (8 oz) frozen puff pastry, thawed
16 mini sausages (turkey, apple, or your favorite variety)
1/2 c Sweet & Spicy Mustard with Champagne
2 tbsp balsamic vinegar
2 tbsp maple syrup

Preheat oven to 375. Unfold pastry sheet, cut off 1/3 of the sheet to use in this recipe and save the rest for another use. Cut the dough into 8 equal rectangles and cut each rectangle into 2 triangles. Wrap each sausage in pastry, starting with the wide end. Place on a baking sheet and bake 15-18 minutes until golden brown.

For the sauce, combine 1/4 cup mustard with balsamic and the other 1/4 cup with maple syrup, creating two distinct sauces. If using different mustard flavors, you can skip this step and simply use the mustard varieties straight from the jar, without adding maple syrup or balsamic vinegar.

Used in this recipe:

Vineyard Pantry Merlot Spice

Vineyard Pantry Blue Cheese Dijon Medal Winner

Vineyard Pantry Sweet & Spicy

Vineyard Pantry Cabernet Roasted Garlic Mustard