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Super Bowl Sausage Puff Recipe
|Frozen puff pastry sheets||17 1⁄2 Ounce (1 package)|
|Hot spicy sausage||1 Pound, casing removed|
|Mild sausage||1 Pound, casing removed|
|Grated swiss cheese||1 Cup (16 tbs)|
|Grated parmesan cheese||1 Tablespoon|
|Garlic powder||1⁄8 Teaspoon|
|Summer savory||1 Tablespoon|
|Chopped fresh parsley||1⁄2 Cup (8 tbs)|
|Eggs||3 , beaten (set aside 2 tablespoons of beaten egg)|
|Dijon mustard||1⁄2 Cup (8 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Crushed tarragon||1 Teaspoon|
Serving size: Complete recipe
Calories 6099 Calories from Fat 3955
% Daily Value*
Total Fat 442 g680.7%
Saturated Fat 146.6 g733%
Trans Fat 1 g
Cholesterol 1489 mg
Sodium 9369 mg390.4%
Total Carbohydrates 261 g87%
Dietary Fiber 22.7 g90.9%
Sugars 77 g
Protein 259 g518.9%
Vitamin A 123.1% Vitamin C 94.9%
Calcium 176.3% Iron 107.9%
*Based on a 2000 Calorie diet
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.
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.