ITALIAN SAUSAGE IN PUFF PASTRY
Great for an appetizer or a light main dish. I adapted this from a recipe that used polish sausage. You can use any type you like, i suppose, but I prefer the Italian with the Marinara sauce.
Provided by Kathie Carr
Categories Meat Appetizers
Time 40m
Number Of Ingredients 6
Steps:
- 1. Defrost pastry in refrigerator overnight. Preheat oven to 400 degrees. Unfold pastry on a lightly floured board. Cut each piece in half length-wise and brush top and sides with mustard. Divide sausage in 4 pieces. Starting at the long end place one piece of sausage on pastry and roll up tightly. Brush water on end of log and seal tightly. Roll remaining sausage and pastry the same way.
- 2. Place rolled pastry logs on baking sheet covered with parchment paper. Brush each roll with egg wash made of beaten egg mixed well with milk or water. Lightly score each roll diagonally with a knife to indicate 7 pieces from each roll. Do not cut through pastry, just score so cutting is easy later. Bake for 20-25 minutes until browned. Slice and serve immediately with Marinara sauce or more mustard.
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