• Prep the oven and pan: Preheat the oven (or smoker) to 375°F. Line a baking sheet with parchment paper.
• Prepare the sausages: Carefully remove the casings while keeping each sausage intact in its link shape. For each roll, you will use 1½ links pressed end-to-end.
• Assemble the rolls: Unfold the puff pastry and slice it in half lengthwise. Place the sausage along the bottom edge of one strip, gently connecting two halves of the puff pastry around the sausage to form a sealed log. Repeat with the second strip.
• Chill for clean slicing: Transfer the filled pastry logs to the freezer for about 15 minutes. This firms the dough, making slicing easier.
• Cut and egg wash: Slice each log into roughly 2-inch pieces using a sharp knife. Place on the baking sheet and brush the tops with egg wash.
• Bake: Bake for 25–30 minutes, or until the sausage reaches an internal temperature of 165°F and the puff pastry is puffed and golden brown.
• Finish and serve: Drizzle lightly with maple syrup and dust with powdered sugar. Serve warm with the blueberry compote for dipping.

How to Make the Blueberry Compote (Optional)

• Add frozen blueberries, sugar, and lemon juice to a small saucepan.
• Cook over medium heat, stirring occasionally, until the berries break down and the mixture reduces into a thick, jammy sauce (about 8–10 minutes).
• Let cool slightly before serving (it will thicken as it sits).