italian sausage in puff pastry
Great for an appetizer or a light main dish. I adapted this from a recipe that used polish sausage. You can use any type you like, i suppose, but I prefer the Italian with the Marinara sauce.
prep time
20 Min
cook time
20 Min
method
---
yield
14 serving(s)
Ingredients
- 1 pound fresh italian sausage, fully cooked
- 1 box frozen puff pastry (2 sheets)
- 2 tablespoons your favorite mustard
- 1 - egg, beaten
- 1 tablespoon milk or water
- 1 cup marinara sauce, optional for dipping
How To Make italian sausage in puff pastry
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Step 1Defrost pastry in refrigerator overnight. Preheat oven to 400 degrees. Unfold pastry on a lightly floured board. Cut each piece in half length-wise and brush top and sides with mustard. Divide sausage in 4 pieces. Starting at the long end place one piece of sausage on pastry and roll up tightly. Brush water on end of log and seal tightly. Roll remaining sausage and pastry the same way.
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Step 2Place rolled pastry logs on baking sheet covered with parchment paper. Brush each roll with egg wash made of beaten egg mixed well with milk or water. Lightly score each roll diagonally with a knife to indicate 7 pieces from each roll. Do not cut through pastry, just score so cutting is easy later. Bake for 20-25 minutes until browned. Slice and serve immediately with Marinara sauce or more mustard.
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