Featured Recipes


Sausage in Puff Pastry

YIELD: Approximately 2 dozen hors d'oeuvres.

This recipe is great to accompany soup for a light supper or luncheon.  If cut into small pieces it makes a lovely appetizer.


1 sheet of Pepperidge Farm Puff Pastry dough

3 10-inch links of Italian sausage (hot or sweet)

1 egg plus 2 tablespoons of water, slightly beaten for an egg wash


Remove the pastry from freezer for 30 minutes or until the pastry is soft enough to unfold and roll out.

Line a large baking sheet with parchment paper.

Prick the sausage in several places with a fork and bake in 375 degrees oven until golden brown (about 25 to 30 minutes).  Let cool 15 minutes.

Roll the pastry slightly to enlarge the rectangle. Cut in three equal pieces on the length.

Wrap each length of cooked sausage in a strip of dough, tucking in the end flaps, and place seam side down on the lined cookie sheet.  Brush with the egg wash.

Bake at 400 degrees until pastry is puffed and golden brown. Slice in 1-1/2 to 2" pieces.



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