I made this recipe a few weeks ago for dinner and am just now getting around to posting it here for you all to see. I made this and was a little leery that my family wouldn't like either the puff pastry or the Dijon mustard in this, but they devoured this recipe. Granted, I didn't brush each piece of pastry with the mustard, but instead mixed it right into the cooked sausage so it would be a little less noticeable. This will end up on another monthly menu soon!
1 pound raw bulk pork breakfast sausage
1/2 cup finely minced onion
2 teaspoons minced fresh thyme
1 teaspoon minced fresh sage
1/4 teaspoon crushed red pepper
1 (17.3 oz.) package frozen puff pastry,
thawed
2 tablespoons plus 2 tsp. smooth Dijon
mustard
In a bowl, mix sausage, onion,
thyme, sage and crushed red pepper. Set mixture aside.
Preheat oven to 400°F. Working on a lightly
floured work surface, unroll 1 sheet of puff pastry so a long side is near you.
Divide dough horizontally into 2 long rectangles. Repeat with remaining sheet
of puff pastry.
Brush each rectangle with 2 tsp. mustard. Cut
6 vertical 1 1/2-inch strips from each rectangle and discard any excess pastry.
Place 1 Tbsp. sausage mixture in center of each strip and, beginning at one
end, roll dough around mixture, pressing seam to seal. Place each roll
seam-side down on a rimmed baking sheet. Repeat with remaining strips and
sausage.
Bake rolls until pastry is puffed and golden,
20 minutes. Let cool for 5 minutes before serving.
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