Caramelized Onion & Bratwurst Puff Pastry Bites with Stoneground Mustard Aioli

Caramelized Onion & Bratwurst Puff Pastry Bites with Stoneground Mustard Aioli

Scaled Servings: 20 Originally: 20

• 1 sweet onion, diced
• 2 tablespoons olive oil
• 1 package puff pastry
• 5 bratwurst sausage, links, casings removed.
• 1 egg white, beaten
• 1 tablespoon everything but the bagel seasoning

For the Aioli:

• 1/2 cup stoneground mustard
• 1/4 cup mayonnaise

Directions:

1. Drizzle 1 tablespoon olive oil in a pan and place over medium-low heat. Add diced onion and sauté until deep golden.
2. Preheat oven to 375 degrees with convection if you have it.
3. Take puff pastry out of the box and bring to room temperature.
4. In a small bowl, whisk 1 egg; set aside
5. Once puff pastry is room temperature, cut into 4 sections big enough to fit the sausage links. Spread onion on the pastry square along with the sausage link and roll. Pinch together well. Brush each roll with egg.
6. Freeze the assembled sausage rolls for 1 hour to firm up.
7. Line a baking sheet with parchment paper.
8. Using a very sharp knife, slice into rounds, 1/3 of an inch thick. Place on parchment paper.
9. Bake for 14 minutes, or until roll-ups are nice and golden brown. This may take a few minutes longer if you don’t have convection.
10. While sausage bites are baking, whisk together the stone ground mustard and mayonnaise.
11. Transfer bites to an attractive serving tray and serve with mustard aioli on the side.