Cut 1 lb sweet Italian sausage links into 36 half-inch slices. Brush a sheet of thawed frozen puff pastry with a beaten egg and cut 36 circles of pastry using a 1¼-inch fluted cutter.
Top each sausage round with a pastry circle and sprinkle with sesame seeds. Skewer each stack with a toothpick and place on a baking sheet. Bake in a 400°F oven until pastry is golden, 18 to 20 min.
Serve with Apricot Mustard Dip: stir together the Dijon mustard, mayonnaise and apricot jam.
Use a fluted cutter to make the little pastry toppers. Then simply slice the sausage links into pieces. These get threaded together on a toothpick (I like these) and baked. As easy as that. The sesame seeds make them fancy and baking makes them easy.