Curry-flavored pull-apart sausages

Ingredients:

• 1 cup ketchup
• 1/4 cup honey
• 1 tbsp yellow curry powder
• Freshly ground black pepper
• Premium flour for working with dough
• 1 sheet puff pastry, defrosted
• Yellow curry powder, for sprinkling
• 36 cocktail sausages

Preparation:

1. Sauce:
   
   Spray the inside of an 8-inch springform pan with cooking spray. Spray the outside of an 3-3 inch ramekin and place it in the center of the prepared pan. Set aside.
2. Combine ketchup, honey, curry powder, and plenty of black pepper in a small saucepan. Bring to a boil, then remove from heat and set aside.
3. Buns:
   
   Lightly flour your work surface and rolling pin. Roll out the puff pastry into a 35 x 22 cm rectangle. Sprinkle with curry powder. Using one sausage as a guide, cut the dough into strips slightly smaller than the sausages, about 3-5.5 cm. Wrap each sausage in a piece of dough and pinch the edge shut.
4. Preheat oven to 220°C.
5. Place the sausages in the dough vertically, spaced apart, along the sides of the pan. Make the second circle in the same way. Refrigerate for 30 minutes.
6. Bake until the tops of the buns are golden brown, about 35 minutes, then cover loosely with foil and bake until the crust is set, about 25 minutes more. Pour the sauce into the center of the ramekin ring and serve.