Sausage Bites

Makes 24 pieces

1/2 pound (about 3) smoked chicken-apple or other cooked sausages
1/4 cup of Silver Palate Dijon Mustard
1/4 cup of Silver Palate Apricot Mustard Sauce
5-6 tablespoons olive oil
24 sheets phyllo, defrosted according to package directions


Cut sausages into 24 pieces. Combine Silver Palate Dijon Mustard and Silver Palate Apricot Mustard Sauce, and top each slice with about 1/4 teaspoon of mustard mixture. Preheat oven to 375° F. Lightly brush a baking sheet with olive oil. Layer 4 sheets of phyllo, brushing first, second and third sheets lightly with oil. Top layer gets no oil. Cover remaining phyllo with a slightly dampened towel so it won't dry out. Cut across long side of phyllo pile into 6 strips. Place a sausage slice about 3/4 inch from the beginning edge of each strip. Fold 1 corner diagonally across like a flag to form a triangle. Continue folding strip over onto itself. Place on baking sheet, seam side down, and brush with oil. Continue until all sausage slices are wrapped. Bake until golden brown, about 12 minutes. Remove and let stand at least 10 minutes before serving. Pass extra mustard mixture as a dip.

Silver Palate Products used in this recipe: