Ingredients:

  • 1 sheet puff pastry, thawed but cold (approx. 245g)
  • 1 lb high-quality pork sausage, bulk or casings removed
  • 1/2 cup Granny Smith apple, peeled and finely diced
  • 1 tbsp fresh sage, minced
  • 1/2 tsp smoked paprika
  • 1 large egg
  • 1 tbsp water
  • 1/4 cup bourbon
  • 1/4 cup pure maple syrup
  • 1 tbsp Dijon mustard
  • 1/4 tsp cayenne pepper

Instructions:

  1. In a medium bowl, combine the pork sausage, finely diced apples, minced sage, and smoked paprika. Mix until just combined, taking care not to overwork the meat.
  2. Prepare the glaze: In a small saucepan over medium heat, whisk together the bourbon, maple syrup, Dijon mustard, and cayenne pepper. Simmer for 5-7 minutes until the mixture is reduced by half and reaches a syrupy consistency.
  3. Unfold the puff pastry onto a lightly floured surface and cut the sheet into three long rectangles. Divide the sausage mixture into three equal portions and shape each into a long log down the center of each pastry rectangle.
  4. Whisk the egg and 1 tablespoon of water to create an egg wash. Brush the edges of the pastry with egg wash, roll the pastry tightly over the meat, and press to seal the seam.
  5. Slice each log into 8 even pieces. Place them seam-side down on a parchment-lined baking sheet. Brush the tops of the bites with the remaining egg wash.
  6. Bake at 400°F (200°C) for 20 minutes. Remove from the oven and generously brush the tops with the prepared bourbon glaze.
  7. Return to the oven for an additional 5 minutes until the pastry is deep golden brown and the glaze is bubbling and tacky.