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Mix & Match all Stocking Stuffers
December 19-22
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When hosting an event, it can be tough to gauge how much to prepare. But if you're searching for what to serve, look no further than these jazzy little guys. They're an update to a classic crowd-pleaser. And with store-bought puff pastry, they come together in a snap.
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Appetizer
American
Chef Stephanie Banyas
8-10
30 minutes
35 minutes
If you're planning a party, use this catering rule of thumb: 3 types of appetizers are suitable for 8 to 10 guests, with 4 or 5 types of appetizers for 14 to 16 people, with 6 appetizers per person for a dinner party. Bump that up to 8-12 for a cocktail party.
12-16 oz fully cooked sausages, pricked all over with a fork
Flour, for dusting
2 tbsp Dijon mustard
Optional: salt and/or seasoning mix
Baking Sheet
1 egg beaten with 1 tbsp water
Preheat your oven to 400°F. Line baking sheets with parchment paper.
Dust sausages lightly with flour, tap off excess.
Unfold the puff pastry on a lightly floured board. Cut each piece in half lengthwise and brush the top sides with mustard. Divide the sausage into 4 equal pieces.
Starting at the long end of the pastry, place 1 piece of the sausage on top of the mustard and roll it up tightly, overlapping the end by half an inch and sealing the pastry by brushing the edge with water. Cut off the excess pastry.
Roll the other 3 pieces of sausage in puff pastry. Place the 4 rolls, seam side down, on a baking sheet lined with parchment paper. Brush with the egg wash.
Lightly score each roll diagonally to make 7 equal pieces. Bake for 20 to 25 minutes, until browned.
Let rest 10 minutes. Slice and serve hot or warm with mustard.
Tip: Add your favorite seasoning blend after the egg wash for extra flavor and eye appeal!
