Maple-Glazed Sausage Rolls

For the sausage rolls

• Maple shortcrust pastry (see recipe)
• 6 Toulouse or Italian sausages, each cut into 3 pieces
• 125 ml pure Canadian maple syrup (preferably amber syrup for its rich taste)
• 1 egg
• 30 ml milk
• flour (for work surface)

For the dipping sauce

• maple spread
• English mustard

Sausages

1. Preheat the oven to 200ºC.
2. Place the sausages into a baking dish, pour the maple syrup over them, coat well, and bake for 20 minutes, turning halfway through cooking.
3. Remove the sausages from the oven and allow to cool.

Pastry

1. Put the egg and milk in a small bowl and beat with a fork.
2. On a floured work surface, roll the dough to a thickness of 3mm.
3. Cut into strips using a fluted pastry wheel.
4. Wrap the sausages in the pastry strips and brush the top with the egg mixture.
5. Place the rolls on a baking sheet lined with parchment paper and bake for 20 minutes or until golden brown.

Dipping sauce

1. While the sausage rolls bake, combine equal quantities of maple spread and English mustard to make a dipping sauce.

To serve

1. Serve the sausage rolls alongside the dipping sauce.