Inspired by the classic frozen appetizer everyone knows and loves, this homemade version swaps sausage slices for a flavourful filling made with Toulouse sausage meat and aromatics. Wrapped in store-bought puff pastry, these rolls are paired with a sweet, tangy honey-mustard dipping sauce.
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Ингредиенты
- 1 onion, finely chopped
- 2 tbsp butter
- 1/4 cup (60 ml) dry white wine
- 1 lb (450 g) Toulouse sausages, casings removed (about 4 to 5 sausages)
- 2 tbsp (30 ml) whole-grain mustard
- 1 tbsp sage leaves, finely chopped
- 1 tsp rosemary leaves, finely chopped
- 1 tsp ground fennel seeds
- 1/2 tsp salt
- 2 sheets (200 g each) store-bought puff pastry, thawed, cold
- 1 egg, lightly beaten
- 3 tbsp (45 ml) Dijon mustard
- 3 tbsp (45 ml) honey
- 2 tsp (10 ml) prepared yellow mustard
Инструкция
- In a small skillet over medium heat, cook the onion in the butter for 8 minutes or until golden. Deglaze with the wine. Let reduce until dry. Transfer to a large bowl. Refrigerate for 10 minutes.
- Add the remaining ingredients, except for the puff pastry and egg, to the bowl of onion. Season generously with pepper. Mix well.
- On a lightly floured work surface, roll out the sheets of puff pastry to form two 10-inch (25 cm) squares (see note). Cut each square into 3 long strips.
- On the bottom half of each pastry strip, spread out one-sixth of the meat mixture along the entire length. Using a pastry brush, cover the empty half of the pastry with the beaten egg. Roll up the pastry to hold in the filling, forming it into a long log.
- Place the logs, seam-side down, on a baking sheet lined with parchment paper. Brush the surface of the logs with the beaten egg. Refrigerate for 1 hour (see note).
- With the rack in the middle position, preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
- On a work surface, cut each pastry log into 6 pieces. Arrange the pieces evenly spaced out on the baking sheets. Freeze at this point, if desired (see note). Bake one sheet at a time for 20 minutes or until the pastry is golden. Let cool for 5 minutes.
