Recipe courtesy of Ina Garten
Recipe courtesy of Ina Garten
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Barefoot Contessa
Lamb Sausage in Puff Pastry
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- Level: Easy
- Total: 55 min
- Prep: 20 min
- Cook: 35 min
- Yield: 28 appetizers
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 28 servings
- Calories
- 56
- Total Fat
- 5 g
- Saturated Fat
- 2 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 3 g
- Cholesterol
- 12 mg
- Sodium
- 26 mg
- Level: Easy
- Total: 55 min
- Prep: 20 min
- Cook: 35 min
- Yield: 28 appetizers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 28 servings
- Calories
- 56
- Total Fat
- 5 g
- Saturated Fat
- 2 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 3 g
- Cholesterol
- 12 mg
- Sodium
- 26 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F.
- Bake the sausage on a baking sheet for 20 minutes. Turn the sausage and bake for 5 to 10 minutes more, until it's fully cooked. Cool to room temperature.
- Unfold the puff pastry on a lightly floured board. Cut each piece in 1/2 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 1/2-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. Slice and serve hot with mustard.
