Peppery Sausage Fingers
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 370
- Total Fat
- 28
- Saturated Fat
- 8
- Carbohydrates
- 17
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 13
- Cholesterol
- 77
- Sodium
- 597
- Total: 45 min
- Active: 15 min
Ingredients
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
Directions
- 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.
- 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.
- Combine the mayonnaise, sour cream, mustard and garlic in a small bowl; season with salt and pepper. Serve with the sausages.