Chorizo and Caramelized Onion Stuffed Intestines

Take your Halloween party to the next level with Mexican "guts" stuffed with sausage and onions. Store-bought pastry dough makes this masterpiece easy to prepare and gives it a rich taste and flaky texture. Cranberry sauce adds sweetness to this savory and savory dish, while also helping to make it more realistic to serve. This snack is sure to be remembered for a long time!
Preheat the oven to 350°F. Heat the butter in a large skillet over medium-high heat; add the onion and cook, stirring occasionally, until caramelized, about 20 minutes. Transfer to a large bowl.Add the chorizo to the skillet and increase the heat to medium-high. Cook, stirring occasionally, until the chorizo is softened and the natural oil is released, about 2 minutes. Add the potatoes and cook, stirring occasionally, until tender, about 10 minutes. Add the caramelized onion. Remove from heat and allow to cool to room temperature. Add grated cheese.Defrosted puff pastry cut lengthwise along the folds (you should get 3 equal pieces). Line the short ends of the dough and brush them with the egg mixture; press down to make the dough stick. Repeat with the remaining leaves.Spread 1/3 of the filling on each long sheet, leaving a 1/2-inch-thick border. Brush the rim with egg, wash and fold on top of the filling, pressing with your fingers. Repeat with the remaining filling and leaves.Line a large baking tray with parchment paper. Roll the dough bars into a bowel-like shape, seam down, twisting in and around yourself. Brush the top with a washed egg.Bake at 350 ° F until golden brown and firm to the touch, about 25 minutes. Let stand for about 10 minutes before serving.Meanwhile, combine the cranberries, honey, lemon juice, cumin, and chili in a medium saucepan; cook over medium-high heat until the cranberries burst, about 7 minutes. Transfer to a blender with the apple juice, brown sugar, chipotle, and salt; whisk until smooth. Serve with puff pastry.