Chicken Sausage Puffs with Dipping Sauce
Using sausage links and puff pastry for the perfect appetizer bite.
Ingredients
- 1 sheet puff pastry, thawed (from frozen package puff pastry sheets, I use pepperidge farm)
- 12 oz package chicken sausage or other favorite smoked linked sausage
- 1 large egg, beaten
- 2 TBS stone ground Dijon mustard
- 1/2 cup sour cream
Instructions
- Preheat oven to 400 degrees. Line 2 large sheet pans with parchment.
- Place sheet of puff pastry onto a lightly floured work surface. Roll out into an 8" x 12" rectangle. Cut into 2" squares. Cut sausage links into 1/2" slices. Place each slice onto puff pastry squares and press down. Place each sausage covered square of pastry onto prepared sheet pans.
- Brush each pastry square with beaten egg along the edges. Bake in preheated oven for 18-20 minutes until golden brown and puffy.
- Meanwhile, whisk together mustard and sour cream in a small serving bowl. Serve dipping sauce along side warm pastries.