Ina Garten Lamb Sausage in Puff Pastry

Ina Garten lamb sausage in puff pastry is an easy party appetizer made with fresh lamb sausage, Dijon mustard and flaky puff pastry, ready in 1 hour 15 minutes. Try this make-ahead pigs in blankets upgrade for holiday parties or game day, since it makes 28 bites with only 4 ingredients.

Cook the sausage fully and let it cool to room temperature before you wrap it, because warm sausage melts the butter in the pastry. Skip that and the dough turns greasy and flat instead of puffing into crisp layers.

Ina Garten came up with this when one half of a couple wanted classic pigs in blankets and the other wanted something more sophisticated at a catered party. Lamb sausage and a swipe of Dijon give her version the same look as the old favorite with a much better flavor.

Source: The Barefoot Contessa Cookbook (1999)

Ina Garten Lamb Sausage in Puff Pastry

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

7

servings

Prep time

20

minutes

Cooking time

50

minutes

Calories

280

kcal

Dijon-brushed puff pastry wraps a coil of browned lamb sausage, then bakes until deeply golden and flaky. Each roll is scored and sliced into bite-size pieces with a tender, savory center.

Ingredients

• 1 pound fresh lamb sausage, 1/2 inch thick, in a coil
  

• 2 sheets commercial puff pastry, thawed (see note)
  

• 2 tablespoons Dijon mustard
  

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

Directions

• Preheat the oven: Heat the oven to 400°F. That way it is ready when the sausage goes in.
• Bake the sausage: Bake the 1 pound of lamb sausage on a baking sheet for 20 minutes. Then turn it and bake 5 to 10 minutes more until fully cooked, and let it cool to room temperature.
• Prepare the pastry: Unfold 2 sheets of thawed puff pastry on a lightly floured board and cut each in half lengthwise. Brush the top of each piece with the 2 tablespoons Dijon mustard.
• Roll the sausage: Divide the cooled sausage into 4 equal pieces and set 1 piece on the mustard at the long end of each pastry strip. Roll it up tightly, overlap the end by 1/2 inch and seal it by brushing the edge with water, then trim off any excess pastry.
• Egg wash and score: Place the 4 rolls seam side down on a baking sheet lined with parchment paper. Brush them with the beaten egg and 1 tablespoon water or milk, then lightly score each roll diagonally into 7 equal pieces.
• Bake until golden: Bake at 400°F for 20 to 25 minutes, until the pastry is browned. Slice along the scores and serve immediately.

Tools for this recipe

• Nordic Ware half sheet pan, Reynolds unbleached parchment paper, OXO silicone pastry brush. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different kind of sausage?

Yes, any thin fresh sausage works here, so pork, chicken or beef sausage are all fine. Look for a store that makes its own sausage and try a few kinds, since the flavor of the sausage carries the whole bite.

Can I make lamb sausage in puff pastry ahead of time?

You can assemble the rolls a day ahead and keep them refrigerated. Add the egg wash and bake them just before serving so the pastry puffs up crisp.

How much puff pastry do I need?

You need 2 sheets of thawed puff pastry. One package of Pepperidge Farm puff pastry (17 1/4 ounces) has exactly two sheets, so one box covers the recipe.

What should I serve with these?

Extra Dijon mustard on the side is the classic choice, and it matches the mustard baked inside. A creamy herb dip like the one in the photo also works well for dunking.

What is the most common mistake with this recipe?

Wrapping the sausage while it is still warm is the biggest problem, because the heat softens the pastry before it ever reaches the oven. Let the sausage cool completely and keep the pastry cold for the flakiest layers.