Fire up your oven. Aim for 580°F (300°C) on the baking stone inside.

If you’d like to add an optional glaze, whisk the egg with a teaspoon of water in a small bowl.

Grease your baking tray with butter, then scatter a thin layer of fine semolina flour over the top.

Roll out the puff pastry on a cutting board. Using a knife or scoring blade, cut the sheet in half, lengthwise. Cut each half into thirds, then slice each third diagonally, for a total of 18 evenly sized triangles.

On a lightly floured surface, take one triangle and place a sausage over the thickest part. With your fingers, roll the sausage into the pastry until the tips touch. Press gently to seal and fold in the sides at either end.

If you’d like to add a glaze, dip the top of the roll into the egg wash. Lay on the greased and floured baking tray. For a textural contrast, you also have the option to sprinkle sesame seeds over the top. Repeat for the remaining rolls.

Place the tray in the oven and turn off the gas, or if using wood or charcoal, close the baffle to dampen the flames. Cook for 8 minutes, turning the pan halfway through. (If cooking with gas, turn the oven down to its lowest setting.) Continue cooking for another 4 minutes, turning the pan every 30 to 45 seconds. The rolls should puff up and turn a deep golden brown.

Check to make sure the pastry is cooked all the way through by removing the tray and inspecting the sides. Transfer the rolls from the tray to a cooling rack and prepare the dip while the rolls cool slightly.

To make the sweet mustard dip, add all the ingredients to a bowl and mix thoroughly to combine. Serve chilled or at room temperature.