Directions

1. Heat your oven to 350 F. Cut the sausage into 3-inch portions, about 18 pieces total, and set aside. Heat a medium-sized skillet over medium high heat then add the olive oil. Cook the sausages until just browned, about 3 minutes per side.
2. Once cooked through, drain the sausages onto a plate lined with paper towel and let cool.
3. Meanwhile, cut the puff pastry into 3 rectangles measuring 6 inches by 3 inches. Once you have the rectangle, cut 3 inch high triangles, with a roughly 1 inch base, rotating the bases as you cut. You should end up with 18 triangles of puff pastry.
4. Take one piece of the merguez and place it at the tip of the triangle, then carefully roll the pastry up. Repeat this step for the remaining sausages.
5. Place the sausages onto a parchment-lined baking sheet. Whisk the egg with 1 teaspoon water. Brush the egg wash onto the pastry.
6. Bake the sausage rolls until the pastry has risen and browned, about 12 minutes.
7. While the sausage rolls are cooking, make the dipping sauce. Add the feta, and 2 tablespoons of water to a food processor and pulse until the feta has almost become a puree. Remove from the food processor and place the feta into a medium mixing bowl. Add the quark and mix to combine, set aside in a serving dish for dipping.
8. Once the sausage rolls have baked, remove from the oven and let cool slightly. Serve with the feta dipping sauce.