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Sausage Stuffed Puff Pastry
Skill
Makes
12
Servings
Sausage Stuffed Puff Pastry
Add to Recipes
Made With Our
Directions
Item No.
261615
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Farmhouse Red Relish
$7.50
Add to Cart
Item No.
120817
Quantity
1
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Spicy Honey Mustard
$8.50
Add to Cart
Add All to Cart
Ingredients
1 package (2-sheets) puff pastry, thawed (about 40 minutes)
6 Italian sausage links (mild or spicy)
1/4 cup
Stonewall Kitchen Spicy Honey Mustard
1/4 cup
Stonewall Kitchen Farmhouse Red Relish
1 egg, beaten with 1 teaspoon of water
Sea salt, poppy or sesame seeds for garnish, optional
Directions
Preheat oven to 375° F. Line two baking sheets with parchment paper or grease.
Cook sausage in boiling water until done, about 15 minutes.
When cool, remove sausage from casings and cut sausage in half lengthwise.
Cut puff pastry evenly in thirds. Roll each strip to 3 1/2 to 4-inches wide and 8-inches long. Repeat with remaining sheet.
Spread 4 teaspoons Spicy Honey Mustard and Farmhouse Red Relish over each pastry strip leaving a 1/4-inch border.
Arrange sausage flat side down lengthwise on pastry close to one side of the edge. (Two per pastry strip).
Roll opposite side of pastry over the sausage until it meets the other side.
Pinch seams together.
Brush pastry with egg.
Score pastry into serving size portions.
Sprinkle with sea salt, poppy or sesame seeds, if desired.
Bake at 350° F. for about 12 minutes or until pastry is puffed and golden in color.
Allow pastry to cool. Cut at the score marks with a serrated knife.