These sausage rolls are a perfect appetizer for serving on game day but can also make a quick and easy weeknight meal.
For the turkey sausage:
Preheat oven to 400°F. In a medium bowl mix together the ground turkey, garlic, fennel seed, chili flake, oregano and salt.
Divide the sausage mixture into 4 portions. Form each portion into a 1-inch thick log and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour.
Lay the puff pastry out flat and roll out slightly and cut into four equal sized squares.
Remove sausage logs from plastic wrap. Place a log of sausage onto each of the puff pastry squares leaving room above and below the sausage. Gently roll the puff pastry over the sausage. Cut the puff pastry 1/4-inch above and below the sausage. Use a fork to pinch the edges shut.
Brush the sausage roll with egg yolk and sprinkle the tops with Maldon salt and fennel seed. Bake for 10-12 minutes until golden.
For the mustard aioli:
In a small bowl, whisk together all the ingredients.
Slice each sausage roll into 4-5 pieces and serve along side whole grain mustard aioli.