Puff Pastry Sausage Bites
A savory appetizer for any situation, these puff pastry sausage bites are a delicious offering for a gathering or any weeknight meal. Light puff pastry combines with tender sausage to provide an incredible pocket of flavor. Add in a rich mustard and mayonnaise sauce, and these bites will become a popular dish for everyone!
Servings: 16 bites
Ingredients
For the sausage bites
- ½ lb sausage
- 2 large eggs separated
- 2 tbsp grated onion
- 1 clove garlic minced
- ¼ cup dried breadcrumbs
- 1 sheet puff pastry thawed in the refrigerator overnight
For the dipping sauce
- ½ cup mayonnaise
- 3 tbsp Dijon mustard
- 1 tbsp whole-grain mustard
- 2 tsp honey
- ¼ tsp freshly ground black pepper
- 1 clove garlic minced
- kosher salt to taste
Instructions
- Prepare the sausage bites: Preheat the oven to 400℉. On a lightly floured surface, roll the pastry just enough to smooth the seams. Cut the pastry in half, ending with two long rectangles of pastry.1 sheet puff pastry
- In a small bowl, combine the sausage, one beaten egg, grated onion, minced garlic, and breadcrumbs. Mix together well, incorporating all of the ingredients. Divide the sausage mixture into two. Place each half of the sausage on a piece of the prepared pastry and shape it into a long, thin log about 1 inch wide and tall.½ lb sausage, 2 large eggs, 2 tbsp grated onion, 1 clove garlic, ¼ cup dried breadcrumbs
- Beat the remaining egg and brush one long side of each pastry lightly with the egg. Roll the pastry over the sausage and overlapping the egg-washed portion to create a seal. Roll each log over, leaving the sealed edge on the bottom.2 large eggs
- Cut each log into 8 pieces, resulting in 16 bites. Place the bites onto a parchment-lined baking sheet. Brush the bites with the beaten egg and sprinkle with sesame seeds. Bake in the preheated 400°F oven until the pastry is puffed and golden brown and the sausage registers 160℉, 20-25 minutes. Serve immediately with the mustard sauce.2 large eggs
- Prepare the dipping sauce: In a bowl, combine the mayonnaise, Dijon mustard, whole-grain mustard, honey, black pepper, and garlic. Stir to combine and taste for seasoning. Add kosher salt as needed. Store the sauce in the refrigerator.½ cup mayonnaise, 3 tbsp Dijon mustard, 1 tbsp whole-grain mustard, 2 tsp honey, ¼ tsp freshly ground black pepper, 1 clove garlic, kosher salt
Video
Notes
The sausage should be evenly mixed. This way, the flavors from the components can be distributed consistently throughout. There will be a small amount of sausage in each pastry, so there should not be pockets of ingredients that get isolated.
Take the puff pastry out of the freezer to let it thaw in the refrigerator overnight. This gets it to the proper texture needed for manipulating the dough.
When preparing the puff pastry, ensure it stays cold. If it begins to get tacky, place it back in the refrigerator to chill slightly.
When cutting the rolls into bites visually, cut the strip in half, then half again, and so on. This allows you to get even sizes rather than trying to cut evenly from one end to another, potentially ending with one that is too long or short.
Nutrition
Serving: 1bite | Calories: 204kcal