Sausage en Croute

Sausage En Croute Recipe

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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


  • 1Pull pastry sheet out. Allow it to thaw for 20 minutes.
  • 2In 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.
  • 3Unfold 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.
  • 4Bake 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