Description
These Puff Pastry Sausage Bites are a delicious and easy-to-make appetizer perfect for any gathering. Smoky sausage links are wrapped in flaky puff pastry with a flavorful touch of grainy mustard and everything but the bagel seasoning, baked to golden perfection. Serve them warm with Dijon mustard for a crowd-pleasing snack.
Ingredients
Scale
Pastry and Sausage
- 1 sheet puff pastry (thawed and cut into 6 equal pieces)
- 6 links smoked sausage (6 inches long)
- 1 large egg (whisked)
- 1 tablespoon everything but the bagel seasoning
Mustards
- ¼ cup stone ground mustard (or grainy mustard)
- ¼ cup dijon mustard (for serving)
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper and set aside to prepare for baking.
- Defrost Puff Pastry: Remove the puff pastry from the freezer and allow it to thaw at room temperature for about 15 minutes until pliable.
- Prepare Sausages: Using a paper towel, thoroughly dry the sausage links to ensure the puff pastry sticks properly.
- Roll and Cut Pastry: Lightly dust your countertop with flour. Roll out the puff pastry gently with a rolling pin to stretch it slightly so that it wraps neatly around the 6-inch sausage links. Cut the sheet into 6 equal rectangles.
- Add Mustard and Wrap Sausages: Spoon about 1 tablespoon of grainy mustard into the center of each pastry rectangle. Place a sausage link on top of the mustard. Brush the edges of the pastry with the whisked egg, then fold the pastry over the sausage. Pinch and gently roll the edges to securely seal the bites.
- Cut and Place on Baking Sheet: Cut each wrapped sausage into 4 equal bite-sized pieces and place them seam side down on the parchment-lined baking sheet.
- Apply Egg Wash and Season: Brush the tops of the pieces generously with the remaining whisked egg. Carefully cut a few small slits on top of each piece to allow steam to escape. Sprinkle with everything but the bagel seasoning evenly.
- Bake: Bake in the preheated oven for 15 to 18 minutes, or until the pastry is golden brown and puffed.
- Serve: Remove from the oven and transfer to a serving dish. Serve warm with Dijon mustard or your favorite dipping sauce.
Notes
- Ensure sausages are completely dry before wrapping to prevent soggy pastry.
- Cutting small slits in the puff pastry allows steam to escape and avoids soggy bites.
- These bites are best served warm but can be reheated in the oven for a few minutes if needed.
- Substitute grainy mustard with Dijon or spicy brown mustard if preferred.
- Using pre-cooked smoked sausage minimizes cooking time and ensures thorough heating inside the pastry.
