Ashley

Lamb Sausage in Puff Pastry

Name: Lamb Sausage in Puff Pastry
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 8 servings
Cuisine: Appetizers
Ingredients: 1 pound fresh lamb sausage, 1/2 inch thick, in a coil or make your own; 1-1 ¼ pound ground lamb; ½ medium-size red onion, diced; 1 clove garlic, finely minced; 2 teaspoons cumin; 2 teaspoons fresh rosemary, finely minced (or ½ tsp ground dried rosemary); 1 teaspoon dried mint, ground (this may be hard to find; you can use basil instead or just skip it); ¼ teaspoon cayenne pepper; 1 teaspoon black pepper; 1 teaspoon salt; Puff pastry:; 2 sheets (1 box) frozen puff pastry (preferably Pepperidge Farm - has two sheets), defrosted overnight in the refrigerator; 2 tablespoons dijon mustard, plus more for dipping; 1 egg, beaten with 1 tablespoon water or milk, for egg wash

Appetizers

Lamb

8 servings

servings

35 minutes

active time

1 hour

total time

Start Cooking

Ingredients

1 pound fresh lamb sausage, 1/2 inch thick, in a coil or make your own

1-1 ¼ pound ground lamb

½ medium-size red onion, diced

1 clove garlic, finely minced

2 teaspoons cumin

2 teaspoons fresh rosemary, finely minced (or ½ tsp ground dried rosemary)

1 teaspoon dried mint, ground (this may be hard to find; you can use basil instead or just skip it)

¼ teaspoon cayenne pepper

1 teaspoon black pepper

1 teaspoon salt

Puff pastry:

2 sheets (1 box) frozen puff pastry (preferably Pepperidge Farm - has two sheets), defrosted overnight in the refrigerator

2 tablespoons dijon mustard, plus more for dipping

1 egg, beaten with 1 tablespoon water or milk, for egg wash

Directions

Preheat the oven to 400 degrees.

Finely dice the onion and mince the garlic. Mix them well with the ground meat and the spices. Divide the meat into 4 equal pieces. Form these pieces into long thin sausages, each about 12 inches in length (they will shrink during cooking). Bake the sausages on a baking dish for 10 minutes. Turn the sausages and bake them for 5 minutes more, until they are fully cooked. Cool to room temperature.

Unfold the puff pastry on a lightly floured board. Cut each piece in half lengthwise and brush the top sides with mustard. Starting at the long end of the pastry, place 1 piece of sausage on top of the mustard and roll it up tightly, overlapping the end by ½ inch and sealing the pastry by brushing the edge with water. Roll the other 3 pieces of sausage in the remaining puff pastry sheets.

Place the four rolls, seam side down, on a baking dish lined with parchment paper. Make the egg wash by beating the egg and mixing it with 1 tablespoon of cold water. Brush the sausage rolls with the egg wash on top. Lightly score each roll diagonally in 6 or 7 places, to let the steam escape during baking.

Bake at 400 degrees for 20-25 minutes, until browned. Slice and serve immediately, with mustard on the side if desired.

Nutrition

Serving Size

Calories

331

Total Fat

25g

Saturated Fat

Unsaturated Fat

Trans Fat

Cholesterol

41mg

Sodium

153mg

Total Carbohydrate

14g

Dietary Fiber

Total Sugars

Protein

12g