Sausage Rolls - cooking recipe

Ingredients

1 lb bulk pork sausage, raw
1/2 cup onion, minced finely
2 teaspoons fresh thyme, minced
1 teaspoon fresh sage, minced
1/4 teaspoon crushed red pepper flakes (to taste)
1 (17 1/3 ounce) package frozen puff pastry, thawed
2 tablespoons Dijon mustard
2 teaspoons Dijon mustard
1 egg, beaten

Preparation

If sausage is in links, cut off ends of sausage casing and squeeze out meat, discarding casings.
In a bowl, mix sausage, onion, and spices. Set mixture aside.
Preaheat oven to 400\u00b0F.
Working on a lightly floured work surface, unroll 1 sheet of puff pastry, long side nearest you. Divide dough horizontally into two long rectangles.
Repeat with remaining sheet of puff pastry.
Brush each rectangle down the middle lengthwise with approximately 2 teaspoons mustard.
Place approximately 6 Tbsp (or 1/4) sausage mixture down the middle lengthwise of each rectangle.
Roll dough around sausage, pressing seam to seal.
Slice each \"log\" into approximately 6 slices.
Place each slice seam-side down on a rimmed baking sheet.
Brush each with beaten egg.
Bake rolls until pastry is puffed and golden, approximately 20 minutes. Let cool for 5 minutes before serving.