Pastry Wrapped Sausage Bites Food

SPICY SAUSAGE BITES

Steps:

• Line a baking sheet with parchment paper.
• Preheat a large skillet over medium-high heat. Add the oil to the pan, followed by the sausages. Sear the sausages on all sides, 6 to 8 minutes. Remove to a plate and let cool to room temperature.
• Cut the sausages into 1 1/2-inch pieces and roll the each piece in a strip of puff pastry. Place the wrapped sausages, seam side down, on the prepared baking sheet. Brush the tops of the rolls with egg and sprinkle with the caraway seeds. Refrigerate for 30 minutes before baking.
• Preheat the oven to 400 degrees F.
• Transfer the baking sheet to the preheated oven and bake for 20 minutes, or until the pastry is puffed and golden brown.
• While the rolls bake, prepare the dipping sauce. In a small bowl, whisk together the sour cream, mint and salt. Let the flavors marry for at least 5 minutes before serving alongside the sausage bites.

SPICY SAUSAGE BITES

Steps:

• For the sausage bites: Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
• Unfold the pastry sheet and dust both sides with flour. Roll to an approximately 12-inch square. Cut into four 6-inch squares. Beat the egg in a small bowl. Brush the entire surface of the top of each pastry square lightly with beaten egg. Reserve the egg wash. Brush with the mustard, leaving a 1/2-inch border around the edges. Roll each sausage tightly in a pastry square, crimping the edges to seal. With a serrated knife, trim the loose edges from each roll. Cut each crosswise into 4 sections.
• Place the bites seam-side down on the prepared baking sheet, about an inch apart. Bake until the pastry is crisp, browned and cooked through, 35 to 40 minutes. Sprinkle with dill.
• For the creole mayo sauce: Meanwhile, combine the mustard, ketchup, mayonnaise, maple syrup, cider vinegar and a dash of hot sauce in a bowl.
• Serve the sausage bites warm with the sauce for dipping.

PASTRY-WRAPPED SAUSAGE BITES

Steps:

• Preheat the oven to 375°F and line a baking sheet with parchment or aluminum foil coated with nonstick spray.
• Using a sharp knife, slit the sausage casings lengthwise and remove. Place the sausages on the prepared baking sheet and, using your fingers, reshape them to approximately 1/2-inch in diameter and 12-inches long. Bake until cooked through, 15 to 20 minutes. Remove from the oven and set aside for about 20 minutes to cool to room temperature. Combine the tomato paste and balsamic vinegar and lightly brush the tops of the sausages with the mixture.
• Increase the oven temperature to 425°F and line the baking sheet with fresh parchment or foil sprayed with nonstick spray.
• Unfold the pastry sheet onto a lightly floured flat surface and roll out gently to smooth the creases and stretch the sheet to a 10 x 12-inch rectangle. Slice the pastry lengthwise into 3 strips and sprinkle a portion of the grated provolone down the center of each.
• Place one length of sausage, sauce side down about 1/2-inch in from the edge of each strip. Brush the other side of the sausages with the remaining tomato paste mixture, then roll the pastry around them, smoothing the outer edge of the dough with your finger to seal completely.
• Place seam side down, cut each roll into 8 pieces, and arrange them on the prepared baking sheet, about 1-1/2 inches apart. Brush each piece with beaten egg, then top with dried oregano and garlic and herb seasoning blend. Bake for 10 to 12 minutes, or until pastry is puffed and golden brown.

PASTRY WRAPPED SAUSAGES

Steps:

• Spray large heavy baking sheet with nonstick spray.
• Unroll dough on work surface; seperate along perforations into individual triangles.
• Spread each triangle with 1 teaspoon mustard; sprinkle each with 1 TBS cheese.
• Arrange 1 sausage quarter on triangle, parallel to short side, leaving 1/2 inch border.
• Forld short side of dough over sausage; continue to roll up.
• Arrange sausage roll, seam side down, on prepared sheet.
• Repeat with remaining triangles, mustard, cheese, and sausages.
• (Can be made 8 hours ahead. Cover; chill) Preheat oven to 375*F.
• Bake sausages until dough is golden, about 20 minutes.

PASTRY-WRAPPED SAUSAGES

Steps:

• Spray heavy large baking sheet with nonstick spray. Unroll dough on work surface; separate along perforations into individual triangles. Spread each triangle with 1 teaspoon mustard; sprinkle each with 1 tablespoon cheese. Arrange 1 sausage quarter on triangle, parallel to short side, leaving 1/2-inch border. Fold short side of dough over sausage; continue to roll up. Arrange sausage roll, seam side down, on prepared sheet. Repeat with remaining triangles, mustard, cheese, and sausages. (Can be made 8 hours ahead. Cover; chill.)
• Preheat oven to 375°F. Bake sausages until dough is golden, about 20 minutes.

SAUSAGE AND SPINACH PASTRY PUFFS

Steps:

• Preheat oven to 400F.
• Heat oil in a skillet.
• Brown sausages, about 3 minuted under medium heat.
• Discard excess fat from the sausages from the pan.
• Add onion to the pan, cook about 3 minutes.
• Add salt and pepper to taste.
• Let it cool for at least 10 minutes.
• Squeeze out excess liquid from the chopped spinach by using a kitchen/paper towel.
• Place spinach, lemon zest and grated Parmiagiano Reggiano in a bowl.
• Add cooled sausage mixture into the spinach mixture, incorporate well. Filling is now ready.
• Cut each puff pastry sheets into 2 rectangles.
• Brush the top layer with mustard.
• Fill pastry sheets with filling.
• Crimp the edges using a fork.
• Cut 2 slits on top of each pastry.
• Bake for 15-25 minutes until golden brown.