These sweet and savory sausage rolls are certain to be a hit at your next party!
Remove the sausage from the casing and place into a medium sized mixing bowl.
In a medium sized frying pan, heat 1-2 TBS of olive oil over medium high heat.
Add the diced shallots, peeled & diced apples, nutmeg, salt and pepper to the pan, and cook until the apples are tender and the shallots are translucent. (About 6-8 minutes)
Take the apples and shallots of the heat, and add them to the bowl with the turkey sausage.
Add the sage and parsley to the mixture of sausage, apples, and shallots and mix until well combined.
On a large cutting board, lay out the puff pastry. Cut each third in half with a knife or pizza cutter, making 6 strips total.
Place four, 1-Tablespoon sized dollops of filling along each strip of puff pastry dough.
Cut in between each dollop of filling, leaving about a 1/2 inch border around each scoop of mixture.
Join two sides of the cut-out pastry squares together around the filling, and seal them together tightly with your fingers forming the sausage roll.
Place the sausage roll seal side down on the baking sheet.
Continue this process until you make 24 sausage rolls.
When all the rolls are on the baking sheet, give each roll a coating with the egg wash using a pastry brush.
Lastly, poke a small hole in the top of each sausage roll with a knife or fork to let the steam out while they bake.
Bake the rolls at 375 F for 30 minutes until cooked, golden, and heavenly.
Remove from the oven and allow to cool while you make the Apricot Mustard.
In a small bowl, mix the apricot preserves, Dijon mustard, and salt until well combined.
Serve drizzled over the rolls or in a small bowl for dipping.