Hanseata’s Sausage Filled Puff Pastry with Cheese
Karin had a great post for Dan Lepard's brat filled Stilton cheese puff paste appetizers here:
We used half Johnsonville Hot Italian sausage and half Jimmy Dean Sage breakfast sausage in place of brats. We cooked them together in a skillet, as Breadsong suggested, to try to reduce the fat as much as we could.
We also decided to bake them on their side so that any fat could drain though instead of onto the puff paste below. This allowed the paste to puff up nicely all around the sausage.
In order to get the cooked sausage to hold itself together in a log, we added some grated aged white cheddar cheese to it while it was still warm and then rolled it into a log using plastic wrap before refrigerating – it worked.
We rolled the puff paste out thinner than normal like Karin and put grated asiago cheese on it, instead of blue cheese, and then folded it over to make a double thickness with the cheese inside.
The cooled sausage log was put on top of the puff paste with some slices of brie cheese and then the puff paste was folded over the top and the edges crimped with a fork before refrigerating.
Once cooled, the log was sliced into 6 pieces and the slices were placed on parchment meat side up. After egg washing additional grated cheese, this time 6 Italian cheese blend, was placed on the meat circles like topping a pizza.
Into a 400 F convection oven it went for 25 minutes and rotated 90 degrees every 6 minutes until golden.
Yummy,Yummy, Yummy…….Thanks Karin – No Hemps seeds in mine either - so I served them on the side!