INGREDIENTS
1 box (17 ounces) frozen puff pastry; divided use
1 (16-ounces) roll of Wampler’s Farm Sausage, Mild
2-1/2 teaspoons Cattle Dog Coffee Roasters Guatemala Direct Trade Coffee, drip grind (dry)
2 tablespoons bourbon
1 cup cherry preserves
1/4 cup + 2 teaspoons strongly brewed Cattle Dog Coffee Roasters Guatemala Direct Trade Coffee
1/4 teaspoon salt
Optional: whipped cream, chocolate shavings, mint
INSTRUCTIONS
Remove both pastry dough sheets from the freezer and thaw for 40 minutes according to package directions. Prepare the remaining ingredients while the dough thaws.
Put sausage, dry coffee, and bourbon into a small bowl. Mix with fingertips until well blended. Measure the mixture into 16 (1-ounce each) pieces. Roll each portion into a 3-inch long roll and place it onto a plate or small sheet pan. Put into the freezer for 15 minutes.
After the sausage has chilled, cook in a skillet over medium heat until browned and cooked through, about 10 minutes. Drain well. Wrap a paper towel around each and gently squeeze out excess drippings.
Preheat oven to 400 degrees F.
Put 1 sheet of pastry onto a lightly floured work surface and gently roll to 10-1/2 inches long. Cut dough on fold lines into 3 portions. Cut each portion crosswise into 4 equal-sized pieces. Each piece should now be about 2-1/2x3 inches. With the second pastry sheet, cut off 1 portion at the fold; roll this to 10-1/2 inch length. Cut crosswise into 4 equal portions. (Remaining uncut dough will be unused for this recipe. Refrigerate for another use.)
Wrap a portion of dough around each sausage roll. Squeeze edges tightly together. Place on a baking sheet and bake for 12-15 minutes, or until golden brown.