Italian Sausage In Puff Pastry Recipes

ITALIAN SAUSAGE IN PUFF PASTRY

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.

ITALIAN SAUSAGE ROLLS

Steps:

• Preheat oven to 350 degrees F.
• Lay the puff pastry sheets out on a flat work surface. Split the sausage casings lengthwise and turn the mild sausage meat out onto 1 pastry sheet and the hot sausage meat out onto the other pastry sheet. Gently pat the meat out to fit the pastry sheets, being careful to leave a 1/2-inch strip bare on both long sides of each sheet. Top with 3 tablespoons of Romano and 5 basil leaves per sheet. Starting with 1 of the bare strips, roll the pastry tightly around the filling. The bare strip on the far end will stick to itself.
• Place the rolls in the freezer for at least 1 hour; they should be just frozen enough to make slicing easy. (The recipe can be made to this point 1 week in advance.) Slice the rolls into 1/2-inch pieces, place on baking sheets and place in the oven for 20 to 30 minutes, or until golden brown. Remove and let cool 5 minutes before serving.

LAMB SAUSAGE IN PUFF PASTRY

Steps:

• Preheat the oven to 400 degrees F.
• Bake the sausage on a baking sheet for 20 minutes. Turn the sausage and bake it 5 to 10 minutes more, until it's fully cooked. Cool to room temperature.
• Unfold the puff pastry on a lightly floured board. Cut each piece in half lengthwise and brush the top sides with mustard. Divide the sausage into 4 equal pieces. Starting at the long end of the pastry, place 1 piece of the sausage on top of the mustard and roll it up tightly, overlapping the end by 1/2 inch and sealing the pastry by brushing the edge with water. Cut off the excess pastry. Roll the other 3 pieces of sausage in puff pastry. Place the 4 rolls, seam side down, on a baking sheet lined with parchment paper. Brush with the egg wash. Lightly score each roll diagonally to make 7 equal pieces. Bake for 20 to 25 minutes, until browned. Slice and serve immediately with mustard.

PUFF PASTRY SAUSAGE ROLLS

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!

EASY PUFF PASTRY SAUSAGE ROLLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Unroll puff pastry on a lightly floured work surface, and cut each sheet into 4 pieces. Place 1 sausage into the center of 4 of the pieces of pastry. Lay the remaining 4 pastry pieces over the sausage and press the edges of the pastry together to seal tightly. Slash the top of each pastry several times with a sharp knife.
• Whisk egg and water together in a small bowl, and brush egg wash over the pastries with a pastry brush. Place on the prepared baking sheet.
• Bake in the preheated oven until deeply golden and puffed, about 20 minutes.

ITALIAN SAUSAGE ROLLS

Steps:

• Lightly grease large baking sheet. Combine breadcrumbs and milk in small bowl. Let stand until milk is absorbed, about 5 minutes. Transfer to processor. Add sausages, onion, 1 egg, garlic and oregano. Using on/off turns, process until blended. Season with salt and pepper.
• Unfold pastry sheet on floured work surface. Roll out to 12x10-inch rectangle. Cut pastry crosswise into three 10x4-inch strips. Brush each strip with beaten egg. Spoon 1/3 of sausage mixture in narrow strip lengthwise down center of each pastry strip. Fold long sides in, covering filling and overlapping slightly in center; press seam to seal. Arrange rolls seam side down on prepared sheet. Cover and chill until rolls are firm, at least 10 minutes and up to 1 hour.
• Preheat oven to 425° F. Cut each roll crosswise into 8 pieces. Separate pieces on baking sheet. Brush with some of remaining beaten egg. Bake until rolls are puffed and golden, about 20 minutes. Serve warm with marinara sauce.