Okay! As promised, I have a very last minute appetizer recipe for Thanksgiving snacking and cocktailing. These little bites are sausage rolls with a little mustardy-apricot dip situation and they are SO easy and delicious.
I first made these sausage rolls just after Casper was born and we were entertaining some friends. I was still a little harried at the time–adjusting to new motherhood and operating on less-than-ideal amounts of sleep. They came together in a snap and basically became my favorite back-pocket appetizer right away. They were present during the fall and winter holidays last year and they’re making appearances this year as well. All you need is some puff pastry–something that’s totally great to have in the freezer for last minute meal prep–plus a few sausages, some jam, and some grainy mustard. The tops are brushed with an egg wash and some black sesame seeds to encourage browning and add a little texture–totally optional but it makes them a little extra fancy with hardly any effort. Just be sure to make plenty because they’ll seriously get devoured almost as soon as you set them out.
- ¼ cup apricot jam
- 3 tablespoons grainy mustard
- 4 hot Italian sausage links
- 1, 1 lb, box puff pastry sheets, thawed
- 1 egg
- 1 tablespoon milk
- black sesame seeds
- Preheat the oven to 400°F. Line two baking sheets with parchment.
- In a small bowl, mix together the apricot jam and mustard. Spoon out 4 tablespoons into a separate bowl. Cover the remaining jam/mustard mixture and store in the refrigerator.
- Remove the sausages from their casings and place on a plate.
- Cut the puff pastry sheets into 4 equal pieces, lengthwise. Spread 1 tablespoon of the jam/mustard mixture down the center of each puff pastry piece. Arrange a sausage down the center of each piece of puff pastry, gently spread the sausage so it matches the length of each piece of puff pastry. Roll up the puff pastry around the sausage and jam/mustard. Pinch the seam to seal. Cut each sausage roll in half, cut each half into 4 pieces, so you end up with 8 pieces per sausage (32 pieces total). Place the sausage rolls, seam side down, a few inches apart on the baking sheets.
- Whisk the egg and milk together. Brush the tops of the sausage rolls with the egg mixture and sprinkled with black sesame seeds. Bake in the preheated oven for 25 minutes, or until puffed and golden. Serve the sausage rolls with the reserved jam and mustard mixture for dipping.
These sausage rolls freeze really well. Just place the unbaked rolls onto parchment lined baking sheets and freeze until frozen solid. Place the sausage rolls into a zip-top freezer bag. Bake from frozen, just add an additional 5 minutes or so to the bake time.
Inspired by The Kitchen Alchemist.