Best 6 Italian Sausage Puff Pastry Recipes

SPICY SAUSAGE BITES

Steps:

• Line a baking sheet with parchment paper.
• Preheat a large skillet over medium-high heat. Add the oil to the pan, followed by the sausages. Sear the sausages on all sides, 6 to 8 minutes. Remove to a plate and let cool to room temperature.
• Cut the sausages into 1 1/2-inch pieces and roll the each piece in a strip of puff pastry. Place the wrapped sausages, seam side down, on the prepared baking sheet. Brush the tops of the rolls with egg and sprinkle with the caraway seeds. Refrigerate for 30 minutes before baking.
• Preheat the oven to 400 degrees F.
• Transfer the baking sheet to the preheated oven and bake for 20 minutes, or until the pastry is puffed and golden brown.
• While the rolls bake, prepare the dipping sauce. In a small bowl, whisk together the sour cream, mint and salt. Let the flavors marry for at least 5 minutes before serving alongside the sausage bites.

ITALIAN SAUSAGE IN PUFF PASTRY

Steps:

• 1. Defrost pastry in refrigerator overnight. Preheat oven to 400 degrees. Unfold pastry on a lightly floured board. Cut each piece in half length-wise and brush top and sides with mustard. Divide sausage in 4 pieces. Starting at the long end place one piece of sausage on pastry and roll up tightly. Brush water on end of log and seal tightly. Roll remaining sausage and pastry the same way.
• 2. Place rolled pastry logs on baking sheet covered with parchment paper. Brush each roll with egg wash made of beaten egg mixed well with milk or water. Lightly score each roll diagonally with a knife to indicate 7 pieces from each roll. Do not cut through pastry, just score so cutting is easy later. Bake for 20-25 minutes until browned. Slice and serve immediately with Marinara sauce or more mustard.

EASY PUFF PASTRY SAUSAGE ROLLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Unroll puff pastry on a lightly floured work surface, and cut each sheet into 4 pieces. Place 1 sausage into the center of 4 of the pieces of pastry. Lay the remaining 4 pastry pieces over the sausage and press the edges of the pastry together to seal tightly. Slash the top of each pastry several times with a sharp knife.
• Whisk egg and water together in a small bowl, and brush egg wash over the pastries with a pastry brush. Place on the prepared baking sheet.
• Bake in the preheated oven until deeply golden and puffed, about 20 minutes.

SAUSAGE PARMESAN PALMIERS

Steps:

• Put the butter and onions in a skillet over medium heat and brown the onions until dark, 40 to 45 minutes. Remove from the skillet and set aside. Add the sausage to the same skillet and crumble; cook until done, 5 to 8 minutes.
• Roll the pastry out to 10 by 12 inches. Sprinkle the cheese over the pastry, then the sausage, then the onions. Roll both sides toward the center of the rectangle until they touch. Chill in the fridge for 20 minutes or place in the freezer for 10 minutes.
• Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment.
• Slice the pastry into 1/3-inch slices and transfer them to the prepared baking sheets. Mix together the egg and 1 tablespoon water in a small bowl and brush the mixture over the top of the slices. Bake until golden brown, about 20 minutes.

SAUSAGE CHEESE PUFFS

Steps:

• Preheat oven to 400°. In a large skillet, cook sausage over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. , In a large bowl, combine biscuit mix and cheese; stir in sausage. Add water and toss with a fork until moistened. Shape into 1-1/2-in. balls. Place 2 in. apart on ungreased baking sheets. , Bake until puffed and golden brown, 12-15 minutes. Cool on wire racks.

ITALIAN SAUSAGE ROLLS

Steps:

• Lightly grease large baking sheet. Combine breadcrumbs and milk in small bowl. Let stand until milk is absorbed, about 5 minutes. Transfer to processor. Add sausages, onion, 1 egg, garlic and oregano. Using on/off turns, process until blended. Season with salt and pepper.
• Unfold pastry sheet on floured work surface. Roll out to 12x10-inch rectangle. Cut pastry crosswise into three 10x4-inch strips. Brush each strip with beaten egg. Spoon 1/3 of sausage mixture in narrow strip lengthwise down center of each pastry strip. Fold long sides in, covering filling and overlapping slightly in center; press seam to seal. Arrange rolls seam side down on prepared sheet. Cover and chill until rolls are firm, at least 10 minutes and up to 1 hour.
• Preheat oven to 425° F. Cut each roll crosswise into 8 pieces. Separate pieces on baking sheet. Brush with some of remaining beaten egg. Bake until rolls are puffed and golden, about 20 minutes. Serve warm with marinara sauce.