Quick and easy? Yes. Bite sized and double duty? Yes. Comes with an amazing dipping sauce? Yes.
These little sausage bites could not be anymore perfect…and the dipping sauce even more so. It’s like honey mustard, but way better. They are incredible for breakfast or brunch and would be a lovely finger food for a baby shower or even a great addition to your game day spread. They are that good and you can make them ahead, just hold off on the egg wash until you are ready to put them in the oven. See? I told you they were perfect!
- 1 sheet FROZEN PUFF PASTRY, thawed
- 1 12 oz. pkg. BREAKFAST SAUSAGE LINKS
- 1/2 cup SHREDDED CHEESE
- 1 EGG
- 2 Tablespoons DIJON MUSTARD
- 4 Tablespoons PURE MAPLE SYRUP
- 4 Tablespoons MAYO
- Preheat oven to 400°.
- On a lightly floured surface, unfold pastry sheet. Using a floured rolling pin, roll into a 12x12 square. Cut into 4 equal strips using a pizza cutter.
- Lay 3 sausages down on one side of a strip of pastry dough. Sprinkle about 2 Tablespoons of cheese along next to the sausages. Gently roll up starting with the sausage side, pinch seams together to seal. Repeat with remaining dough, sausage and cheese. If needed, trim sausage to fit the length of dough.
- Beat egg together with 2 teaspoons of water to make an egg wash. Brush each pastry roll with egg wash. Cut into 1 1/2 inch pieces and place onto baking sheet. Bake for 15-18 minutes or until lightly golden brown. Cool for a few minutes and serve with dipping sauce.
- Combine mustard, maple syrup and mayo in a small bowl.
Recipe Source: Savoring the Seasons With Our Best Bites Cookbook
This post may be linked to these fabulous parties: Show Me Your Plaid Mondays, Mealtime Monday, Sugar and Slice Sunday, Sweet Sharing Monday, Mop It Up Monday, Two Cup Tuesday, Trick or Treat Tuesday, Tuesday Talent Show, Totally Tasty Tuesday, What’s In Your Kitchen Wednesday, What’s Cookin’ Wednesday, Show & Share Wednesday, Taste and Tell Thursdays, Your Creative Timeout, Thursday’s Treasures, Chic & Crafty Party, What’s Shakin’, Weekend Potluck, I’m Lovin’ It
Jennifer @ Peanut Butter and Peppers says
How adorable! What a great idea!!!
Jennifer @ Peanut Butter and Peppers recently posted..Chocolate Brownies with Peanut Butter Swirl
Dorothy @ Crazy for Crust says
I’ve never thought to use puff pastry Becca! How awesome is that! And my husband would literally drink that dipping sauce…
Dorothy @ Crazy for Crust recently posted..Rainbow Cheesecake Dip
Chandra@The Plaid and Paisley Kitchen says
Ok This has to be the best use of puff pastry for an appetizer or snack ever! Love Love Love
Thanks for sharing at Show Me Your Plaid Monday’s!
Chandra@The Plaid and Paisley Kitchen recently posted..Show Me Your Plaid Monday’s #12
Ashley @ Kitchen Meets Girl says
I’m definitely making these for my kiddo – I know they would be a hit! I might eat a few, too. 🙂
Ashley @ Kitchen Meets Girl recently posted..What’s In Your Kitchen Wednesday
Found your recipe at the What’s Shakin’ Link Party. Puff pastry and sausauge are two of my favorite things. So glad to see a recipe that used them together. Now if I can just find a way to add in a little bacon…
I would love to have you link this up at http://www.chefnotincluded.com/2013/03/chefs-day-off-6.html
Oh my goodness – my mom made these for New Year’s Eve and we LOVED them!!
Deborah recently posted..Blogger Spotlight – Something Swanky
Every thing about these sound fabulous!
Thanks for linking up to What’s Cookin’ Wednesday!
Does the sausage need to be cooked first? Or does it bake in the oven? I’m always paranoid that and tend to overcook meat. Lol
No, it bakes in the oven. The pieces are just the right size and cook perfectly in the time listed. Hope you enjoy them!
Lynn McCowan says
Can these be made the night before and baked in the morning?
Yes, I believe that would work just fine. Enjoy!
These were fantastic. A family member prepared these for Easter brunch and they were a hit! Everyone raved about them. Everyone at the brunch wanted the recipe! Thanks for the super star recipe!
So glad you enjoyed them, Stephanie!
Can you make these ahead and freeze them?
I’ve not tried, so I’m not sure how the puff pastry would do after baking and freezing again. Let me know if you try them.