A handmade sausage mix takes the place of cocktail franks in this new party classic. A couple of these will keep those Manhattans you're swilling in check.
Ingredients
Makes 36 (9 to 12 servings)
Step 1
Melt butter in a small skillet over medium heat. Add shallot and cook, stirring occasionally and reducing heat if needed to prevent burning, until soft, 4-5 minutes. Add garlic and cook, stirring occasionally, until aromatic, about 1 minute. Transfer shallot mixture to a large bowl and let cool.
Step 2
Combine panko and milk in a small bowl; let stand until milk is absorbed, 2-3 minutes. Add to bowl with shallot mixture. Squeeze any excess liquid from sauerkraut; coarsely chop and add to bowl. Stir in 1 tablespoon Dijon mustard and caraway seeds; season with salt and pepper. Mix well. Add pork; using a fork or your hands, gently mix until just combined (do not overmix).
Step 3
Line a baking sheet with parchment paper. Roll out pastry on a lightly floured surface to a 14x10" rectangle. Cut lengthwise into three 14x3 1/3" strips. Transfer strips to prepared baking sheet. Using one-third of sausage filling and leaving a 1" border at each end, pat sausage to form a thin log of filling down the center of 1 pastry strip. Fold pastry over sausage mixture to enclose, then press pastry together to seal. Fold seam under to ensure that sausage is tightly wrapped. Repeat with remaining pastry and sausage mixture.
Step 4
Cut small diagonal slits at 1" intervals along top of pastries (to help release steam). Brush top and sides of pastry with beaten egg; chill in freezer for about 30 minutes. DO AHEAD:Pastries can be made 2 weeks ahead. Cover tightly with plastic wrap, then foil, and keep frozen.
Step 5
Preheat oven to 425°F. Bake pastries (if frozen, no need to thaw) until puffed and light brown, about 15 minutes. Reduce heat to 350°F; continue baking until sausage is cooked through and pastry is golden and completely puffed, about 25 minutes. Let cool slightly. Cut sausage rolls crosswise into 1" pieces. Serve with a bowl of Dijon mustard for dipping.
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Reviews (10)
Back to TopI made five new recipes for New Year's - all appetizers - and this was by far the favorite. The Dijon is the key to bring it all together. Living in Milwaukee, it reminded me of sauerkraut balls from Mader's restaurant - but with sausage instead of corned beef. The puff pastry by definition makes it a bit on the greasier side - but freshly made, the bite sized portions are delicious.
kklabracke
1/3/2017
I did not find this bland at all and thought it was quite delicious. Listening to others here, i did add a pinch of aleppo pepper, my new favorite ingredient, but I don't think it make that much of a difference. I thought this was a delicious appetizer and great to have on hand in the freezer.
annemina
Lancaster, PA
2/10/2014
Much better than pigs-in-a-blanket! Making the filling yourself makes all the difference. The toasted caraway, sauerkraut and a nice "forte" Dijon gave it enough zip for us. As Dufour and panko were not available, I just used the puff pastry sold in my supermarket and dried breadcrumbs.
Porrusalda
Spanish Basque Country
1/31/2014
We made this last year and loved them! I did end up using Pepperidge Farm pastry. We will definitely make them again this year!
crazycatz
Bay Area, CA
11/21/2013
I might try again but would spice it up. A little dry.
merry44
3/2/2013
A little on the bland side. Might be a good idea to double up on the spices or add an extra kick somewhere- horseradish maybe?
CircleSarah
Boston MA
1/4/2013
I made these for Christmas appetizers last night and they were very easy and tasty. I did use darfour pastry and as it is kind of a pain to work with and comes folded into fours, it just cut the pasty into four slices and then made four rolls instead of three. Way easy and not as fussy. For the sausage, I used 12 oz of pork and added some extra spices. I did test the sausage mixture by cooking a bit and added a bit more salt, but the final rolls still needed more. And I used guldens spicy mustard instead of Dijon. My only problem was that I had to use my lower over drawer as the main over was being used for the main course. The heat isn't as god so I had to cook them a lot longer and the grease/butte r from the sausage and pastry made e bottoms a bit to crusty. But they were very yummy!
sbullard
12/26/2012
These are good, not fantastic. Just kick em up a notch with some more spice inside, perhaps some red chili flake or? Better with the fresh, barely sweetened cranberry sauce. I followed the directions to a tee, next time I won't make so much but I doubled it. Froze half for when unexpected company comes.
appledgang
seattle, WA
12/19/2012
导致糟糕的名字,但一个好的开胃菜recipe nonetheless. I made mine a little too skinny and will make fatter rolls next time to get enough sausage in each slice. Call them sausage en croute or something more palatable and serve them!
Anonymous
St. Louis
12/5/2012
I can tell these are going to be dangerous... once you have one, you want to go back for another! I made them as instructed, doubled the recipe and had to use Pepperidge Farm pastry sheets as my grocery store doesn't carry Dufour. I only baked one roll as a test and have frozen the other five for an upcoming party - wonderful make-ahead-and-freeze recipe. Very tasty with the dijon for dipping, and I may serve them with a couple of flavored mustards, maybe a cranberry one for the season.
Anonymous
charlottesville, va
12/2/2012