Sausage en Croute

Sausage En Croute

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Nicole Bredeweg


When I was in the process of getting married, I was working temp jobs. One of these temp jobs came with a friendly crew -- one of which suggested this cookbook to me, Best Recipes From the Backs of Boxes, Bottles, Cans, and Jars. I've found several great recipes in this book -- including this recipe. It's flavors are so deep and rich and the pastry comes out so light and fluffy. Best to eat it in one sitting though. . . Don't get me wrong, the leftovers are FABULOUS, but really greasy.


☆☆☆☆☆ 0 votes

6 - 8


  • 1 sheet(s)
    pepperidge farm frozen "bake it fresh" puff pastry
  • 1 lb
    pork sausage
  • 1/2 c
    chopped onion
  • 1/3 c
    chopped green pepper
  • 1 large
    tomato, diced
  • 1 c
    shredded swiss cheese
  • 3 Tbsp
    chopped parsley

How to Make Sausage en Croute


  1. Pull pastry sheet out. Allow it to thaw for 20 minutes.
  2. In a skillet, brown sausage, stirring to break into bits. Add onion and green pepper and cook until tender. Remove from heat and pour off drippings. Add tomato, cheese, and parsley.
  3. Unfold and roll out pastry on lightly floured board to 14 x 10 inch rectangle. Transfer to baking sheet lined with brown paper. Spread sausage mixture on pastry. Roll up from long side jelly roll fashion. Pinch edges to seal. Form into a circle, pinch together. Cut 2/3 way through roll at 1-½" intervals and turn pieces up with cut side showing.
  4. Bake at 425*F, for 20 minutes or until golden. Makes 6 - 8 servings.

Printable Recipe Card

About Sausage en Croute

Course/Dish: Meat Breakfast Pork
Main Ingredient: Pork
Regional Style: German

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