This is a no brainer recipe, but it's always super popular where ever I take it. It's only two ingredients. I always have the supplies on hand, so if I need to bring something, somewhere, in a rush, I've got my own back covered.
You can serve it with a dip, made with about 1 cup Dijon Mustard and a 1/4 cup chutney. But, mostly, the dip goes unused. These are simply good on their own.
Please note they are sharing a plate with Sausage Stuffed Mushrooms. I apologize for the crummy picture, too. —kimbaddd
14 ounce package turkey polska kielbasa
package puff pastry, containing two sheets (I use either Pepperidge Farm and Trader Joe's Brand
Sadly, most of the time I'm in a rush...I cut the sausage in half. I take one sheet of puff pastry and enclose the whole sausage in the puff pastry, and seal the ends with my fingers. So the sausage is wearing a blanket, kind of. The I slice the puff pastry wrapped sausage in even rounds and place on a VERY lightly greased baking sheet, set at about 375.
You will want to bake the sausage for about 10 minutes, then check every 5 minutes or so for doneness. The puff pastry should look golden brown, and the sausage will be slightly sizzling.
For a neater presentation, try to straighten out the cut sausage as much as possible. Wrap the puff pastry around the sausage, leaving the ends of the sausage exposed. You may have extra puff pastry left over, which I usually cut into strips and bake along with the sausage, but not as long, maybe 10 minutes or until golden brown. You can sprinkle it with parmesan cheese or garlic salt. Proceed as above, placing the cut sausage and puff pastry on baking sheet.