CRISPY FRIED BOUDIN BALLS1 ½-2 c. fine dry bread crumbs2 eggs, lightly beaten1 t. salt1…
|Sausage En Croute
Recipe By: Alice Morrow
Sausage En Croute
- 1-2 boxes of puff pastry, defrost in refrigerator (usually take out night before)
- 2-4 links of your favorite sausage (try different varieties)
- 1 egg, beaten
- 3 T. water or milk
- ½ to 1 c. of mustard (mix up varieties—I used ½ Jalapeno and ½ Creole Mustard)
- Parchment paper
- In a small bowl, mix the beaten egg with the water or milk. In another bowl, put your mustard choices.
- Carefully unfold puff pastry on a floured board. With your hands spread the flour on both sides of the puff pastry.
- Take the beaten egg mixture and with a pastry brush, cover the side up on the puff pastry.
- Take some of the mustard and spread a light layer on top of the egg wash.
- Take the sausage link and trim the ends so that you have enough puff pastry to tuck in on the sides. If sausage is too long, the puff pastry won’t encase the sausage.
- Cover the sausage with the mustard and lay down on the puff pastry.
- Start rolling the sausage. Once the sausage is encased, trim off the excess puff pastry. You don’t want the pastry to be too thick. Tuck in the ends.
- Place on parchment paper that is lined on a baking sheet.
- Spread more egg wash on top of the puff pastry roll.
- Bake at 375 for 30 minutes or until golden brown.
*****After baking you can freeze them. Let them thaw in refrigerator and place in 350 oven until hot. Slice into bite-size pieces. You can also make it sweet with chutney or fruit preserves instead of mustard.