Sausage Rolls with Honey Mustard Dip

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Sausage rolls not present in picture
Made these for New Year's 2012/13 - I thought they were awesome! Also quite easy. 

1/4 cup (60 mL) fresh bread crumbs
2 eggs
1/4 cup (60 mL) milk
12 oz (340 g) hot Italian sausages, casings removed
1/2 onion, minced
1 clove garlic, minced
1/2 tsp (2 mL) fennel seeds
1/2 tsp (2 mL) dried oregano
3 sheets frozen rolled butter puff pastry, thawed

Dip:

1/4 cup (60 mL) prepared hot mustard
2 tbsp (30 mL) liquid honey
 
 Preparation

In bowl, mix together bread crumbs, 1 of the eggs and milk until smooth; let stand for 5 minutes. Add sausages, onion, garlic, fennel seeds and oregano, combining with hands.

Cut each pastry sheet lengthwise into 3 equal strips. Using piping bag fitted with 3/4-inch (2 cm) plain tip, pipe meat mixture along 1 long edge of each strip. Whisk remaining egg with 2 tsp water; brush over opposite edge and, starting at meat side, roll up. Cut into 1-1/2-inch (4 cm) pieces.

Place, seam side down, on parchment paper–lined baking sheet; pierce pastry of each with knife. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 2 weeks; thaw in refrigerator.) Bake in 425ºF (220ºC) oven until golden, about 18 minutes.

Dip: In small bowl, whisk mustard with honey; serve with sausage rolls.
 

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