Preheat oven to 375 degrees F.

Layer 10 squares of phyllo dough on top of each other, brushing with butter in between each layer.

Roll cooked sausage tightly in layered phyllo. Seal the edge with melted butter. Cut into four or five pieces. Place slices in a mini muffin tin. Bake for fifteen minutes, flipping over at the halfway point.

Serve warm with spicy mustard.