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Sausage Wellington
February 23, 2012
1 Min Read
Photo and recipe: Chef Brian Averna, executive chef, Sara Lee Foodservice
YIELD: 18-20 pieces1 lb. smoked sausage, sliced ½”
2 sheets puff pastry squares
1 egg
8 oz. roasted red peppers
8 oz. caramelized onions
16 oz. honey mustard sauce
1. Cut smoked sausage into ½” thick slices.
2. Score the sheets of puff pastry into 1” squares. Paint pastry sheets with egg wash.
3. Place one slice of sausage onto the center of each puff pastry square.
4. Top each slice of sausage with ¼ oz. roasted red pepper and ½ oz. caramelized onions.
5. Pull the outer edges of the pastry over the sausage and seal the dough by pressing together.
6. Place on a sheet pan with parchment, seam side down. Bake in a 400°F oven for about 8 minutes or until pastry is golden brown and puffy.
7. Serve with honey mustard dip on the side.
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