Ingredients:

  • 1 lb (450g) pork sausage, removed from casings
  • 1/2 cup (120ml) pumpkin puree
  • 1/4 cup (30g) finely chopped yellow onion
  • 1 tbsp (15ml) maple syrup
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 sheet (about 14 oz/400g) pre-made puff pastry, thawed
  • 1 large egg, beaten
  • 1 tbsp sesame seeds (optional)
  • 1/4 cup (60ml) maple syrup
  • 2 tbsp (30ml) Dijon mustard
  • 1 tbsp (15ml) apple cider vinegar
  • 1 tbsp (15ml) olive oil
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Instructions:

  1. Sauté onion in a skillet until softened. Add sausage and cook until browned, breaking it up with a spoon. Drain any excess grease.
  2. Transfer the cooked sausage mixture to a mixing bowl. Stir in pumpkin puree, maple syrup, pumpkin pie spice, salt, and pepper. Mix well.
  3. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the filling to firm up.
  4. Lightly flour a clean surface. Unfold the puff pastry sheet. Gently roll it out to slightly thin it, if desired.
  5. Spread the chilled sausage filling evenly over the puff pastry, leaving a small border at the edges.
  6. Tightly roll the puff pastry into a log. Using a sharp knife, slice the log into 12 equal pieces.
  7. Place the sausage rolls on a baking sheet lined with parchment paper or a silicone baking mat.
  8. Brush the tops of the rolls with the beaten egg. Sprinkle with sesame seeds, if desired.
  9. Bake in a preheated oven at 400°F (200°C) for 25-30 minutes, or until the pastry is golden brown and puffed.
  10. Whisk together maple syrup, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper in a small bowl until well combined.
  11. Let the sausage rolls cool slightly on the baking sheet before serving with the Maple-Dijon Dip.