Ina Garten Lamb Sausage in Puff Pastry is made with lamb sausage, puff pastry, Dijon mustard, and egg wash. This Ina Garten Lamb Sausage in Puff Pastry recipe creates a savory and elegant appetizer that takes about 1 hour to prepare and can serve up to 8 people.
This Ina Garten Lamb Sausage In Puff Pastry Recipe From Her “The Barefoot Contessa Cookbook” Cookbook.
Ina Garten Lamb Sausage In Puff Pastry Ingredients
- 1 pound (about 450 grams) fresh lamb sausage, ½ inch thick, in a coil
- 2 sheets of puff pastry, thawed
- 2 tablespoons of Dijon mustard
- 1 egg, mixed with 1 tablespoon of water or milk (this is for the egg wash)
How To Make Ina Garten Lamb Sausage In Puff Pastry
- Preheat your oven to 400°F (200°C).
- Cook the sausage: Place the lamb sausage on a baking tray and bake for 20 minutes. Then flip it over and bake for another 5-10 minutes until it’s fully cooked. Let it cool down.
- Prepare the pastry: Roll out the puff pastry on a surface dusted with flour. Cut each sheet in half lengthwise. Spread mustard on the top side of each piece.
- Wrap the sausage: Cut the sausage into 4 pieces. Put each piece on a pastry strip. Roll the pastry tightly around the sausage, making sure the edges overlap a little (about ½ inch). Use a bit of water to seal the pastry ends.
- Get ready to bake: Place the wrapped sausages on a tray with parchment paper, seam side down. Brush them with the egg wash. Lightly mark each roll with diagonal lines to divide into 7 pieces.
- Bake: Cook in the oven for 20-25 minutes at 400°F (200°C) until they turn golden brown.
- Serve: Cut the rolls at the scored lines and serve hot.
Recipe Tips:
- Look for a store that makes fresh sausage for more flavor options.
- A 17¼ ounce package of Pepperidge Farm puff pastry usually contains two sheets.
- You can prepare these appetizers a day in advance, keep them in the fridge, and bake them when needed.
What To Serve With Lamb Sausage In Puff Pastry
Serve Lamb Sausage In Puff Pastry with sauces such as Caviar Dip, mint yogurt, tomato chutney, or garlic aioli. Also, it goes well with sides like couscous salad, Creamed Spinach, Hungarian Goulash, or roasted potatoes.
How To Store Lamb Sausage In Puff Pastry
- In the Fridge: Cooked pastries can last in the fridge for up to 3 days. Just make sure to let them cool first, then wrap them well in plastic wrap or aluminum foil.
- In the Freezer: These Lamb Sausage In Puff Pastry can be frozen for up to 2 months. Just wrap each one individually in plastic and then put them in a freezer-safe bag or container.
Ina Garten Lamb Sausage In Puff Pastry Nutrition Facts
Serving Size: 1 of 8 servings
- Calories: 331
- Total Fat: 25 g
- Saturated Fat: 9 g
- Carbohydrates: 14 g
- Dietary Fiber: 1 g
- Sugar: 0 g
- Protein: 12 g
- Cholesterol: 41 mg
- Sodium: 153 mg
Try More Ina Garten Recipes:
Ina Garten Lamb Sausage In Puff Pastry
Description
Ina Garten Lamb Sausage in Puff Pastry is made with lamb sausage, puff pastry, Dijon mustard, and egg wash. This Ina Garten Lamb Sausage in Puff Pastry recipe creates a savory and elegant appetizer that takes about 1 hour to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat your oven to 400°F (200°C).
- Cook the sausage: Place the lamb sausage on a baking tray and bake for 20 minutes. Then flip it over and bake for another 5-10 minutes until it’s fully cooked. Let it cool down.
- Prepare the pastry: Roll out the puff pastry on a surface dusted with flour. Cut each sheet in half lengthwise. Spread mustard on the top side of each piece.
- Wrap the sausage: Cut the sausage into 4 pieces. Put each piece on a pastry strip. Roll the pastry tightly around the sausage, making sure the edges overlap a little (about ½ inch). Use a bit of water to seal the pastry ends.
- Get ready to bake: Place the wrapped sausages on a tray with parchment paper, seam side down. Brush them with the egg wash. Lightly mark each roll with diagonal lines to divide into 7 pieces.
- Bake in the oven for 20-25 minutes at 400°F (200°C) until they turn golden brown.
- Serve: Cut the rolls at the scored lines and serve hot.