Sausage Puffs - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition Facts: 240 calories 9 grams fat
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.© Jim Catanich
"Add Parmesan cheese into the sauce while cooking. Use no salt added tomatoes. Use ground beef to cut down on sodium content." - lindasrecipes
"Thank you for posting this recipe. My boyfriend was diagnosed with cancer and had half of his tongue surgically removed last July. He finished chemo and radiation 4 months ago. This is the first thing he was able to eat with ease and enjoy at the same time." - bop102007
"10 out of 10 made exactly as the recipie said. It was certainly a hit the chicken was moist and the sauce was amazing thanks for sharing" - jasjaycoop
"There is a place in Sioux City, IA that has the best pizza sauce on their pizzas I've ever tasted. This recipe is really close to it. I added about two-three Tablespoons of honey and some cyan pepper. Love it!!" - randy t.
"This is my first pizza sauce yet takes like a long held family secret! Truly pizzaisque!" - carla a.
"Sorry, but this was just WAY TO SALTY for my family. I followed the recipe exactly. If I ever try it again, I will definately cut the dry ranch dressing in half as you suggested." - mrs. dj