A Classic French Appetizer with Sausage
Serving Size / Yield
- 2 egg yolks
- 1 tsp. water, plus more for brushing
- 2 large kielbasa sausages (or you can use spicy Italian sausage)
- 2 puff pastry sheets
Preheat oven to 400 degrees. Make an eggwash by lightly whisking the water with egg yolks. Set aside.
Cut the kielbasa into eighths.
Flour your counter or a large butcher blockand roll out the pastry sheets. Cut squares out that are slightly larger than the sausage pieces. Brush the outer edge of the squares with the egg and water mixture, and roll or wrap the sausage with the pastry.
When you've finished rolling them, place the rolls on a parchment-paper lined cookie sheet with the seams on the bottom, so they don't open during cooking.
Brush the rolls liberally with egg wash so they brown in the oven. Bake until shiny, approximately 30 minutes, or until the tops become golden brown.
Allow to cool for another half hour and slice on a bias prior to serving. Serve alongside some spicy mustards and dips. Goes great with beer or a white wine.