Tuesday, December 23, 2008

Sausage in Puff Pastry

Pin It

sausage in puff pastry

It's the 23rd afternoon,and in my perfect world plan, I would have done all the preparations for Christmas Eve dinner, cleaned the house and sent emails to everyone still missing on my list. In my real world, however, I am far behind plans... Pretty much 100% behind... I guess I could blame it on a small incident involving broken glass, a bottle of super glue and my fingers soaking in acetone for an hour.

So this is going to be a small post, very straight forward. This appetizer is great for parties, maybe I'll do them again for New Year's Eve Party. It is super simple, if you have a package of sausage and puff pastry at home, you are all set. So good luck, and stay away from that Crazy Glue!!!

Sausage in Puff Pastry Recipe:

You will need

Flour for dusting

1 lb of puff pastry, thawed (2 sheets of store bought type)

1 lb Bratwurst sausage or other kind of your preference ( 1 package of store bought sausage)

1 egg, beaten

Preheat oven to 425 degrees. On a lightly floured surface, roll out puff pastry into a large rectangle about 18 x 9 inches. (If you are using store bought dough, this is roughly the size of both sheets put together. Just place them side by side overlapping slightly and smooth it out with a rolling pin). Cut rectangle in half lengthwise so you'll end up with 2 pieces 18 x 4,5 inches.

Remove the casings from the sausages and roll them into 2 long logs the same length of the pastry (about two and half sausages for each log). Use flour if needed to make it easier to shape them. Place one sausage log on top of each piece of pastry. Moist the long edges of the pastry with water and fold the pastry over the sausage, pressing ends to seal it. You will end up with some excess dough around the edge. Trim it with a knife and poke the left edge along with a fork so it puffs up nicely.

Brush the logs with the egg and cut it in smaller pieces, about 12 - 16 pieces per log. Using a kitchen scissor, make two small cuts on top of each small piece of sausage roll.

Transfer pieces to a baking sheet and bake until puffed and golden, about 20 minutes, but keep an eye on it as they can burn quickly towards the end. Cool them on a wire rack. Serve at room temperature or reheat on a low oven (200 degrees) for about 15 minutes.


Kevin said...

This sounds like a simple and tasty appetizer.

Bobbi Jo said...

These are super Australian!
But here we call them Sausage Rolls

Post a Comment

Thanks for sharing your thoughts!