It started as a happy accident: I had leftover puff pastry and a coil of lamb sausage from the butcher. I remembered Ina had a version of pigs in a blanket that felt a little more grown-up—and this is it. Crisp pastry, savory sausage, a brush of Dijon. Simple, elegant, and everyone thinks it came from a caterer.
Here’s how I make them so they don’t just look impressive—they taste like it too.
Why I’d Make It Again
It’s the texture for me. Buttery, flaky pastry with the snap of lamb sausage tucked inside. The Dijon adds sharpness, but just enough. And because you par-cook the sausage first, the pastry stays golden and crisp—not soggy.
My Ingredient Notes
- Fresh lamb sausage – I get mine coiled and uncased from the butcher. Mildly spiced, not too gamey.
- Puff pastry – Pepperidge Farm is Ina’s default, and I use it too. Thawed overnight in the fridge works best.
- Dijon mustard – Don’t use yellow mustard here. Dijon brings that winey tang and holds up to the sausage.
- Egg wash – This is what makes them glossy. I add a pinch of salt to the egg—it helps with browning.
Swaps That Actually Worked
- Used chicken sausage once – It was leaner but still flavorful. Added a touch more mustard to balance it.
- Cut into 16 minis instead of 8 – For cocktail hour, bite-sized felt more natural. Just reduce bake time slightly.
- Served with tomato chutney – A hit. The sweetness plays well with the lamb’s spice.
Fixes That Mattered
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Pastry split open | Rolled too tightly | Leave a little space; don’t stretch |
| Sausage overcooked | Baked too long after pre-cook | Let it cool completely before wrapping |
| Bottoms soggy | No parchment or hot tray | Use parchment and preheat the tray |
How to Make Ina Garten’s Lamb Sausage in Puff Pastry
- Preheat oven to 400°F.
- Cook the sausage. Place the coiled sausage on a sheet tray. Bake 20 minutes, flip, and bake 5–10 more until fully cooked. Cool completely.
- Prep the pastry. Lightly flour your surface. Unfold and cut each sheet of puff pastry lengthwise into 2 strips. Spread each with Dijon mustard.
- Wrap it up. Cut sausage into 4 even pieces. Place one piece on each strip and roll up, overlapping the edge by about ½ inch. Seal with water.
- Egg wash + score. Place seam-side down on parchment-lined tray. Brush with egg wash and lightly score diagonal lines to mark portions.
- Bake 20–25 minutes until golden and puffed. Slice along the score lines and serve warm.
Tiny Habits, Better Results
- Chill the assembled rolls for 10 minutes before baking. They puff higher and keep their shape better.
- Use a serrated knife to cut clean portions after baking—no pastry tearing.
- For extra flair, sprinkle with sesame or poppy seeds before baking.
How I Store It
- Fridge: Wrap leftovers tightly and refrigerate up to 3 days. Reheat in a 375°F oven until warm and crisp.
- Freezer: Assemble and freeze unbaked. Bake from frozen at 400°F, adding 5–7 extra minutes.
Reader Qs Answered
Q: Can I make these ahead?
Yes—assemble them, cover tightly, and refrigerate overnight. Bake just before serving.
Q: What’s a good dipping sauce?
Ina likes garlic aioli or mustard cream. I also like a mix of sour cream and harissa—surprisingly good.
Q: Can I use pre-cooked sausage?
You can, but it won’t render as much fat, which affects flavor. If you do, reduce the bake time by a few minutes.
Try More Recipes:
Ina Garten Lamb Sausage In Puff Pastry
Description
Golden, flaky pastry wrapped around juicy lamb sausage with a sharp Dijon hit—quietly dramatic, endlessly crowd-pleasing.
Ingredients
Instructions
- Bake sausage at 400°F for 25–30 min. Cool completely.
- Roll out puff pastry and cut each sheet lengthwise. Spread with mustard.
- Cut sausage into 4 pieces. Wrap in pastry strips.
- Place on parchment-lined tray, seam down. Brush with egg wash, score lightly.
- Bake 20–25 min until golden. Slice and serve warm.