Sausages in dough "Football"

Ingredients:

• 1 package (370 g) of smoked Polish sausage
• Premium flour for working with dough
• 1 package (500g) frozen puff pastry, thawed
• 1 large egg, lightly beaten
• 1/3 cup mustard, such as Dijon, grainy, hot brown or yellow, for serving

Preparation:

1. Slice the sausage in half lengthwise, then cut each half diagonally into six 2-cm pieces. Cook the sausage pieces in a large nonstick skillet over medium heat until the skin is crispy and some of the fat has rendered, about 5 minutes. Transfer the sausage to a paper towel-lined plate to cool.
2. Preheat oven to 220°C.
3. On a lightly floured work surface, roll out one sheet of puff pastry to form a 20 x 27.5 cm rectangle. Using a 8 cm round cookie cutter, cut out 6 circles from the dough; cut the circles as close together as possible and set aside the trimmings. Repeat with the second sheet of puff pastry.
4. Wrap a circle of puff pastry around each piece of sausage, pinching the edges to seal the filling in and hide it, and gently pull the ends to form the shape of an American football. Place the puff pastry pieces on a clean baking sheet, seam side down, and repeat with the remaining puff pastry and sausage.
5. Brush the dough with beaten egg. Use the scraps of dough to create a lacing for each soccer ball by laying one strip lengthwise on top of each piece and placing three smaller strips across it. Press lightly to seal the lacing and brush it lightly with beaten egg.
6. Bake until the crust is golden brown and crispy, 25-30 minutes. Serve the sausage rolls with mustard for dipping.