Sausage Wellington

Yield: 8-10 accompaniments

 

2 large eggs, DIVIDED
1 cup finely chopped onYield: 8-10 accompaniments
2 large eggs, DIVIDED
1 cup finely chopped onion
1 cup white button mushrooms, cleaned, with stems removed and chopped
2 cups soft bread crumbs (made from fresh bread)
1 teaspoon dried sage
1/2 teaspoon black pepper
16 ounces bulk sausage, reduced fat preferred
1 sheet frozen puff pastry (half of 17-ounce) package, thawed but cold
1 tablespoon cold water

  1. In a large bowl, beat one egg. Add onion, mushrooms, bread crumbs, sage and pepper.  Mix well.  Blend in sausage and mix until thoroughly blended.
  2. Preheat oven to 375F.
  3. Line an 11x17-inch jellyroll pan with parchment paper or foil. Lightly spray with nonstick cooking oil.
  4. Unfold puff pastry and stretch slightly to a 10x12-inch rectangle. Place sausage, lengthwise, in center of pastry and form sausage into a rectangle to fit pastry.
  5. Carefully fold pastry over to cover sausage, stretching slightly to seal. Turn sausage and place seam-side down. Tuck ends under.
  6. Cut slits 1-1/2 inches apart on the top of the pastry with the tip of a sharp knife to allow steam to escape. Whip remaining egg with cold water and brush over pastry.
  7. Bake 30 minutes or until pastry is golden brown and the sausage is cooked through.
    
    

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