Peppery Sausage Fingers

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  • Level: Easy
  • Total: 45 min
  • Active: 15 min
  • Yield: 8 servings
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1 sheet frozen puff pastry (half a 17-ounce package), thawed

All-purpose flour, for dusting

8 links fully cooked Italian chicken sausage (such as asiago-red pepper flavor)

1 large egg, lightly beaten

1/3 cup finely grated asiago cheese

Coarsely ground pepper

1/4 cup mayonnaise

1/4 cup sour cream

2 tablespoons dijon mustard

1 small clove garlic, grated

Kosher salt


  1. Preheat the oven to 400˚. Roll out the puff pastry into a 10-inch square on a lightly floured surface. Cut into 8 strips, then cut each in half crosswise. Pat the sausages dry with a paper towel and cut each in half crosswise. Wrap a strip of puff pastry around each sausage, gently rolling the seams against a clean surface to seal.
  2. Arrange the wrapped sausages on a baking sheet, leaving a little space between each. Brush with the beaten egg and sprinkle with the cheese and 3/4 teaspoon pepper. Bake until golden, 25 to 30 minutes. 
  3. Combine the mayonnaise, sour cream, mustard and garlic in a small bowl; season with salt and pepper. Serve with the sausages.