Sausage in Puff Pastry
The hubby and I both come from large families. And it’s not uncommon for family visits to Atlanta to include upwards of 20 relatives at one time. So to take the stress out of feeding that many people three squares times however many days plus snacks, I prepare a lot of food in advance. One of those make-ahead items, one I’ve been making since we first moved away from home, is this Sausage in Puff Pastry. It’s two ingredients–puff pastry and sausage–that bake up into these fabulously flaky pastries. Because the recipe makes plenty plenty, I’ve come to rely on it for everything from easy entertaining, to last minute suppers (I serve them alongside a simple salad) and even quick, hot breakfasts. My default sausage is the Jimmy Dean regular pork blend because it appeals to the young, old and everyone in between. But the recipe can be reinvented over and over again with any type of sausage. Andouille, spicy Italian or any of those fancy artisan sausages would be nice. Serving them with some type of dipping sauce, like Creole mustard or a chutney, would also be delicious.
Until next week …
Sausage in Puff Pastry Recipe
Print Recipe
1 17.3-ounce package Pepperidge Farm Puff Pastry Sheets, thawed
1 16-ounce roll pork sausage (I use regular Jimmy Dean)
Preheat oven to 350 degrees. Unfold puff pastry on a lightly floured surface. Following fold marks, cut each sheet into 3 rectangles. Roll each piece out slightly. Divide sausage into 6 equal portions. Working with one portion at a time, roll sausage between your hands into the shape of a cigar the length of the puff pastry rectangle. Place sausage on bottom edge of pastry. Lightly brush opposite edge with water. Starting at edge with sausage, roll into a log gently pressing other edge to seal. Repeat with remaining ingredients. With a sharp knife, cut each log crosswise into 8 (1 1/2- inch) rolls. Arrange rolls on a large baking sheet lined with parchment paper. Bake until sausage is cooked through and pastry is golden brown, 30-35 minutes. Serve warm. Logs can be made 2 months in advance, wrapped individually in plastic wrap and frozen in resealable freezer bags. Simply thaw and slice before baking. Makes 4 dozen.
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