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Preheat oven to 425°F. Line 2 baking trays with parchment paper. Combine sausage, pork, onion, apple, zucchini, parsley and stuffing mix. Shape into 6 logs. Place 1 log down long side of each piece of puff pastry. Brush ends with egg and roll up tightly to enclose filling. Cut each pastry log into 4 smaller logs. Transfer to prepared trays, brush tops with egg and sprinkle with sesame seeds. Bake for 20 mins, or until golden, puffed and cooked through. Serve warm with tomato sauce.
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Apple wood — mild, sweet smoke for poultry and pork
Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking