Super Bowl Sausage Puff Recipe
Ingredients
| Frozen puff pastry package | 1 (Sausage Puff:) | |
| 1 pound hot and spicy sausage, casing removed | ||
| 1 pound mild sausage, casing removed | ||
| 1 cup grated Swiss cheese | ||
| Parmesan cheese | 1 Tablespoon, grated (Sausage Puff:) | |
| Tarragon | 1 Teaspoon (Sausage Puff:) | |
| Garlic powder | 1/8 Teaspoon (Sausage Puff:) | |
| Summer savory | 1 Tablespoon (Sausage Puff:) | |
| Parsley | 1/2 Cup (16 tbs), chopped (Sausage Puff:) | |
| Basil | 1 Teaspoon (Sausage Puff:) | |
| Eggs | 3 , beaten (Sausage Puff:) | |
| Water | 2 Tablespoon (Sausage Puff:) | |
| Dijon Mustard | 1/2 Cup (16 tbs) (Mustard Dip:) | |
| Honey | 1/4 Cup (16 tbs) (Mustard Dip:) | |
| Tarragon | 1 Teaspoon, crushed (Mustard Dip:) | |
Directions
The Puff:
Preheat oven to 350°.
Brown sausage slowly over medium heat, drain and let cool. Mix sausage, cheeses, tarragon, garlic powder, summer savory, parsley, basil, and eggs.
Roll out each pastry sheet.
Place half of sausage mixture lengthwise on one pastry sheet, roll up and pinch ends to seal. Repeat process with second sheet. Place rolls on cookie sheet and turn each roll into a semi-circle.
Mix together the reserved 2 tablespoons of beaten egg with water to make an egg wash. Brush pastry rolls with egg wash.
Bake at 350° for 35-40 minutes.
The Dip:
Blend mustard, honey, and tarragon.
Serve pastry on a round platter with a small bowl of the mustard dip in the middle. Slice as desired. Garnish with fresh parsley.
Preheat oven to 350°.
Brown sausage slowly over medium heat, drain and let cool. Mix sausage, cheeses, tarragon, garlic powder, summer savory, parsley, basil, and eggs.
Roll out each pastry sheet.
Place half of sausage mixture lengthwise on one pastry sheet, roll up and pinch ends to seal. Repeat process with second sheet. Place rolls on cookie sheet and turn each roll into a semi-circle.
Mix together the reserved 2 tablespoons of beaten egg with water to make an egg wash. Brush pastry rolls with egg wash.
Bake at 350° for 35-40 minutes.
The Dip:
Blend mustard, honey, and tarragon.
Serve pastry on a round platter with a small bowl of the mustard dip in the middle. Slice as desired. Garnish with fresh parsley.
Chef
