Tuesday, December 17, 2024

Puff Pastry Sausage Bites

 

 

 

 

 

 

 

 

 


So easy to make and so good.  Light puff pastry combines with tender sausage to provide an incredible bite sized pocket of flavor. The perfect appetizer for parties. I’ll admit I like snacking on them too.  I use turkey sausage because it’s healthier and less greasy and has just the right spices to make them delicious. Light and flaky and so good!  Eat them alone or with my incredible sauce!

 

Puff Pastry Sausage Bites

1 lb. Turkey sausage (or use pork breakfast sausage)

1 teaspoon ground sage

2 tablespoons grated onion

1 clove garlic minced

1 sheet puff pastry thawed in the refrigerator overnight

Preheat the oven to 400 degrees.  Crack an egg into a small bowl and mix in two teaspoons of water to make an egg wash. Set aside.

 

 

 

 

 

 

 

 

 

 

On a lightly floured surface, roll the pastry dough just enough to smooth the seams.  I have recently discovered a refrigerated puffed pastry dough called Jus Roll that is so much easier to work with. It's already thawed and ready to use.

 

 

 

 

 

 

 

 

 

 

 


Cut the pastry dough into thirds so you have 3 long rectangles of pastry. Shape the dough into three long pieces to be ready to roll into logs.

In a small frying pan, combine the sausage, grated onion, and minced garlic. Sauté over medium high heat until the sausage is no longer pink. Transfer to bowl and set aside.

 



 

 

 

 

 

 

 

Next, lightly brush the edges of the dough with the egg wash.

Place a little of the sausage mixture on each rectangle of puffed pastry dough, covering the service but leaving a slight edge all around. 

 

 

 

 

 

 

 

 

 

 

 


Roll each side of the pastry over the sausage and overlapping the egg-washed portion to create a seal. Roll each log over, leaving the sealed edge on the bottom. 

 

Cut each log into bite sized pieces. Place the bites onto a parchment-lined baking sheet. Brush the bites with the beaten egg. Snip a vent into each piece so that air can escape. 

 

 

 

 

 

 

 

 

 

 


Bake in the preheated 400-degree oven until the pastry is puffed and golden brown and the sausage registers 160, 20-25 minutes. Serve immediately with or without sauce.

For the sauce

½ cup mayonnaise

3 tablespoon Dijon mustard

1 tablespoon whole-grain mustard

2 teaspoon honey

¼ teaspoon freshly ground black pepper

1 clove garlic minced

salt to taste

 

In a bowl, combine the mayonnaise, Dijon mustard, whole-grain mustard, honey, black pepper, and garlic. Stir to combine and taste for seasoning. Add kosher salt as needed. Store the sauce in the refrigerator. 


 

 

 

 

 

 

 

 

 

 

 Notes

When preparing the puff pastry, ensure it stays cold. If it begins to get tacky, place it back in the refrigerator to chill slightly.

 

 

 

 

 

 

 

 

 

 


 

When cutting the rolls into bites visually, cut the log in half, then half again, and so on. This allows you to get even sizes rather than trying to cut evenly from one end to another, potentially ending with one that is too long or short.

 

 

 

 

 

 

 

 


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