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Lamb Sausage in Puff Pastry

Lamb Sausage in Puff Pastry
Prep Time
1h 45 min
Yields
6 - 8 servings

Golden, flaky pastry surrounds savoury lamb sausage.

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ingredients

1
lb(s) fresh lamb sausage, 1/2" thick, in a coil
2
sheets commercial puff pastry, thawed
2
tbsp Dijon mustard
1
egg, beaten with 1 tbsp water or milk, for egg wash
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directions

Notes

Cook’s NoteIn this episode, Ina serves the recipe with a side dish of mustard.

Step 1

Preheat the oven to 400ºF.

Step 2

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.

Step 3

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 at 400 degrees for 20 to 25 minutes, until browned. Slice and serve immediately.

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