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Sausage Puffs
- 1 package frozen puff pastry, thawed to package directions
- 2 pound Hot Italian sausage, removed from casings
- 1/3 cup onion, chopped fine
- 4 cloves garlic, minced
- 4 tablespoons fresh basil chopped (or 1 teaspoon dried basil)
- 3 tablespoons chopped fresh Italian parsley
- 3 eggs well beaten
- 1 cup shredded fontina (Sharp cheddar or.....)
- 1/2 cup grated Parmesan cheese
- 1 Tablespoon Mustard (Dijon, Cajun)
- 2 Tablespoons Apricot Preserves
- 1 teaspoon minced ginger
- 2 tablespoons sesame seeds
- 2 teaspoons red pepper flakes (or other chile-fresh or dried) (omit if you don't want it HOT)
In skillet, saute Italian sausage, drain drippings and reserve. In same skillet, saute onion and garlic in 2 tablespoons reserved drippings until onions begin to take on some color.
In large bowl, combine sausage, onions, garlic, basil, parsley, eggs, cheeses, chile, Apricot preserves, Ginger and Mustard. Stir to combine.
Roll puff pastry sheets into a 15 x 18 rectangle, spread 1/2 the mixture on pastry sheet. Roll up and pinch ends tightly. Repeat with remaining pastry and sausage mixture. Place on cookie sheet and brush with a mixture of 1 beaten egg and 1 tablespoon water. Sprinkle with 2 tablespoons sesame seeds. Bake at 375 degrees for 30-40 minutes or until golden brown. Cool 10 minutes, slice into 1 1/2 inch slices.
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