Wednesday, December 26, 2018

ChezCindy: Puff Pastry Sausage Appetizer

There is so much going on this time of year.  From holiday gatherings to football bowl parties, to shopping frenzies.  We are all looking for something easy and delicious to eat.  This recipe is influenced from the Barefoot Contessa, Ina Garten.  I made these puff pastry sausages for a family gathering and they were a big hit with the youngest 5-year old child and on up to her grandparents.

The recipe is very versatile.  Ms. Garten used a lamb sausage in her original recipe.  I had chicken sausage in the freezer so that is what I used, serving it with a creamy mayo-mustard dipping sauce.  When next I make these, I want to take an Italian approach using a spicy Italian sausage and serve with a marinara sauce for dipping.  I served these as an appetizer, but they could easily stand in as lunch served with a salad.

Puff Pastry Sausage Appetizer
8 ounces fresh sausage links - 4 links
1 sheet puff pastry, thawed - such as Pepperidge Farm
4 teaspoons Dijon mustard
1 egg, for egg wash

Preheat oven to 400 degrees.  Prepare a large sheet tray by lining it with parchment paper.

In a medium skillet, cook the sausage for 5-10 minutes until browned and cooked through.  Allow to cool.  Once cool, if the sausage is thick and fat, cut in half length-wise.  Blot off any excess grease.

Unfold the single sheet of puff pastry.  Using a rolling pin, roll out the folds to flatten the sheet.  Cut the sheet into 4 equal squares.

Brush each square with 1 teaspoon of Dijon mustard.  Place 1 sausage link on each square, rolling the sausage to encase it in the puff pastry.

Seal the ends by pinching them to close.  Place the pastry roll onto the prepared sheet tray, seam-side down.  Repeat with each sausage link.

Make an egg wash by beating the egg with 1 tablespoon of water.  Lightly brush each sausage roll with the egg wash.  Using a sharp knife, cut 3 slits across the top of each sausage roll.

Bake in the preheated oven for 20 minutes until golden brown.  Cool slightly.  Cut into 1-inch pieces.  Serve hot or room temperature.

To make the creamy mayo-mustard dipping sauce:  Combine 3 tablespoons of mayonnaise with 2 teaspoons of whole-grain mustard and 1 teaspoon of Dijon mustard.  Stir well to combine.

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