PUFF PASTRY SAUSAGE RECIPES

Steps:

• Grease a large baking sheet.
• In a small bowl combine breadcrumbs and milk; let stand until the milk is absorbed (about 5 minutes).
• Transfer to a processor, and add in sausage meat, onion 1 egg, garlic and oregano; using on/off turns, process until blended.
• Season with salt and pepper.
• Unfold the pastry sheet onto a floured surface.
• Roll out into a 20x10-inch rectangle.
• Cut pastry crosswise into 10x4-inch strips (I use a pizza cutter for this!).
• Brush each strip with beaten egg.
• Spoon 1/3 of the sausage mixture in narrow strip lengthwise down the center of each pastry strip.
• Fold the long sides in covering the filling and overlapping slightly.
• Transfer and arrange the rolls seam-side down on the prepared baking sheet.
• Cover and chill until rolls are set (at least 1 hour).
• Set oven to 425°F.
• Cut each roll crosswise into 8 pieces.
• Separate pieces on the baking sheet.
• Brush with remaining beaten egg.
• Bake until rolls are puffed and golden (about 20-22 minutes).
• Serve warm with heated marinara sauce.
• Delicious!

Steps:

• SAUSAGES
• Defrost the puff pastry dough. Puff pastry usually comes 2 to a package. You will only need one sheet for this recipe. Usually takes about 30-45 minutes to defrost frozen puff pastry at room temperature.
• Pre-heat oven to 400 degrees
• Rinse and drain cocktail sausages to get packaging liquid off the sausages. Be sure to dry the sausages well with paper towel
• Roll out pastry on wax or parchment paper. I lightly spray the paper with cooking spray to keep from sticking. Most pastry dough has two line down the middle. Cut down those vertical lines to make 3 separate pieces. Then make smaller horizontal cuts to make small pieces to wrap each sausage.
• Place a sheet of parchment paper on a large cookie sheet.
• Roll each sausage with a piece of the pastry dough. Be sure to put the pastry dough seam on the bottom of the cookie sheet to keep the dough from separating while cooking.
• Using a pastry brush, lightly coat the sausages with the beaten egg
• Lightly sprinkle with sesame seed. Poppy seeds could also be used
• Bake at 400 for about 20 minutes or until brown. Let cool briefly and put on serving tray.
• While the sausages are cooking, make the dipping sauce
• Mustard Beer Sauce
• Pour beer in sauce pan on medium high. Reduce beer until about half is left. If you leave too much beer in the pan, the sauce will be runny.
• Add mustard and whisk until well blended
• Add other ingredients, including brown sugar, mustard powder, vinegar, and Worcestershire. Whisk until well blended. Cook for several additional minutes to ensure that sauce is well blended
• Set to the side to cool