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Sausage and Peppers In a Blanket

Snacks, Sauces, and Sides

Sausage and Peppers In a Blanket

meredith hayden, @WishboneKitchen

Ingredients

Sausage Bites

  • Sausage links (5-6)
  • 1 pack of puff pastry (2 sheets), thawed
  • 2 tbsp Dijon mustard
  • 2 eggs
  • Sesame seeds

Red Pepper Sauce

  • 1 red onion, diced
  • 2 bell peppers, red or orange, diced
  • 1 tbsp Calabrian chiles
  • 1 tbsp tomato paste
  • 1 tbsp Butter
  • 1/4 cup beer (Stella)
  • Season to taste with white wine vinegar (about 2 tbsp) and salt

Directions

  1. Start by cooking the sausage on the stove until browned and crispy on the outside.
  2. Once done, place the sausage on a cutting board. Place the diced red onion and bell peppers to the same skillet with the sausage drippings. Season with a pinch of salt.
  3. While those cook down, start assembling the sausage wraps. Cut puff pastry into 1 inch strips. Brush one end with Dijon mustard and the other end with egg wash. Slice your sausage into thirds and place each piece on the Dijon ends of the puff pastry strips. Wrap towards the egg wash end and seal, placing seam-side down on a baking sheet lined with foil. Brush with more egg wash and dust them with the sesame seeds.
  4. Bake at 400 F for 20-25 minutes until puffed up and golden brown.
  5. Once the onions and peppers are cooked down (about 7 minutes), add Calabrian chilis, tomato paste, butter, and beer. Stir to combine.
  6. Blend up half of the mixture into a smooth puree. Add back to the skillet with the unblended half and stir until evenly combined. Season to taste with white wine vinegar and salt.
  7. Serve hot or enjoy at room temperature.

Recipe credited to meredith hayden, @WishboneKitchen. Shared for documentation; please support the original creator. See our legal notice.