Holiday Cooking Recipe
Published by Carolin on Tagged Appetizer
Ok I am back, sorry I have been trying to get stuff done for the holidays. Speaking of holidays and holiday season. I was cooking as usual last night and I made a recipe that I had not made for years. I pretty much changed the whole recipe except for the name. But while I was changing this recipe I had the holiday season on my mind. So I came up with a recipe that is perfect for the holiday season. It not only is a perfect appetizer dish to take to someone’s house party. It is kind of festive looking as well. You don’t have to serve it just as an appetizer; it could easily turn into a breakfast dish. Do I have you curious by now? It is a sausage ring.
This recipe is so darn good and so versatile. Last night I made it with hot Italian sausage. You can make it with any type of sausage you desire. I mentioned you could also serve this for breakfast. You could easily use a maple sausage and switch up the vegetables a bit. I think this will be one of my favorite holiday recipes.
Sausage Ring
1lb Sausage meat (I just use sausages and remove from the casing)
1 medium onion diced fine
1 large red pepper diced fine
2Tbsp Parmesan cheese
Salt and pepper
¾ of a 397 gram (14 oz) package of puff pastry (each pkg usually has 2 pieces I use 1 ½ pieces.
Preheat oven to 375°
In a bowl mix together sausage, onion, red pepper and Parmesan. Depending on what kind of sausage you use will depend on the salt and pepper amount. What I would do at this point is take a tablespoon of your mixture and cook it up in a small pan on the stovetop. Taste it and then you will be able to tell how much salt and pepper is needed. When I did it with the Hot Italian sausage I did not need any extra salt and pepper.
Roll dough out to be about 14 inches square or close enough to. You want it quite thin. Be sure to flour your board, as the dough will stick.
Place sausage mixture on top of dough. Spread it out to about ¾ inch from the edges. Roll up and shape into a ring.
Place on a parchment lined sheet pan and place in oven. Bake for about 50min to an hour.
COOKING TIP OF THE DAY
Do not over work puff pastry, otherwise it will not puff.
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