Sausage Bites
Thaw Time: 40 minutes
Bake Time: 15 minutes
Prep Time: 20 minutes
Cool Time: 10 minutes
Makes: 36
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Ingredients
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1/2 pound bulk pork sausage
Directions
Heat the oven to 400°F.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12x9-inch rectangle. Cut lengthwise into
3
(3-inch) strips.
Divide the sausage into thirds. Shape each into a cylinder the same length as the pastry. Place
1
piece sausage on the long edge of
each
pastry rectangle. Roll up the pastry around the sausage and press the seams and pinch the edges to seal.
Cut
each
roll into
12
(1-inch) slices, making
36
in all. Place the slices, cut-side down, onto a baking sheet.
Bake for 15 minutes or until the pastries are golden brown and the sausage is cooked through. Remove the pastries from the baking sheet and let cool on wire racks for 10 minutes.
TIP
Tip
:
You can substitute Italian sausage (casing removed) for the bulk pork sausage.
TIP
Tip
:
To make ahead, place the unbaked slices onto a baking sheet. Cover and freeze until firm. Remove the frozen slices from the baking sheet and store in a gallon size resealable plastic bag in the freezer for up to 1 month. Bake the frozen slices on a baking sheet at 400°F. for 20 minutes or until the pastry is golden brown and the sausage is cooked through.
DID YOU KNOW?
In Britain, sausages are often called "bangers"—a term that originated in Word War II, when sausages contained so much water, they exploded when fried.
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APPETIZERS
This recipe has been
rated by 33 members.
"I make these with sage sausage and I add mashed potatoes to the mixture."
"I made this recipe for a party last night and everyone loved it! It was super easy to
make. After preparing them, I put them in the fridge on a cookie sheet and then popped them in the oven during the party. I modified the recipe slightly by adding 1/3 cup chopped onion to the pork sausage--it was fabulous
...
More >
!"
"This is my husbands favorite and so easy to make ahead. I make ahead and freeze them,
then take them out when I need them
...
More >
."
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