Author Notes
Incredibly easy to put together, these savory fragrant bites are a sure hit time and time again. Add your favorite herbs, or substitute pistachio for pignoli, or skip the fancy-shmanciness altogether -- the outcome is invariable same -- they will be gone in 60 seconds. The sausage bites can be prepared ahead up to step 9 and frozen. Remove from the freezer 1 hr prior to baking.
Inspired by Sausage Rolls recipe from The Complete Book of Party Food and Appetizers by Bridget Jones —Eat Already!
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Ingredients
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2 tablespoons
butter
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3
medium shallots, minced
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2
cloves garlic, minced
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1
package (about 14 oz) mild or hot Italian sausage
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1 teaspoon
dry thyme
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1 teaspoon
dry basil
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1/2 teaspoon
salt
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1/4 cup
pignoli (pine nuts)
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1/3 cup
parmesan
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1
sheet frozen puff pastry, thawed according to instructions
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1
egg, whisked with a small pinch of salt and 1 tbsp water
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4 tablespoons
sesame, caraway, fennel, dill, or other seeds for sprinkling
Directions
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In a skillet, melt butter over medium heat
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Add minced garlic and onion, and saute for 5-6 minutes, until fragrant and translucent. Let cool until manageable
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Mix sausage, onion+garlic, thyme, basil, fresh dill, salt and pine nuts in a bowl, until uniform and smooth.
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Roll out the puff pastry out on a lightly floured surface into 4 strips 3 inches wide and about 12 inches long.
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Arrange sausage stuffing into a 1? inch roll in the middle of the strip, taking care to reach all the way to the edge on short end of the strip.
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Sprinkle a portion of parmesan on top of the sausage stuffing
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Spread some egg wash along one of the long edges of the dough.
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Carefully fold the dough over the sausage stuffing, closing the seem.
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Roll the sausage filled dough pipe on the board a little bit to ensure uniform thickness and to seal the seam. Proceed with the remaining dough and stuffing.
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When all pipes are ready, spread the egg wash all over them, and sprinkle the seeds of your choosing on top.
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Preheat the oven to 425F.
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Cut each pipe into 12 1? bites.
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Arrange the bites on a baking sheet 1? apart.
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Bake for 20 minutes, or until golden and crisp. Serve warm
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