Ingredients:
1 (16 ounce) package Premio Sweet Italian Sausage Meat
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup chicken stock
2 teaspoons paprika
1 teaspoon onion powder
1/2 teaspoon ground nutmeg
1 teaspoon kosher salt
1 teaspoon cracked black pepper
2 tablespoons dry sherry
2 sheets frozen puff pastry, thawed
1 egg, beaten
1 tablespoon water
1/2 cup dijon mustard
1/4 cup real mayonnaise
1/2 cup honey
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Premio Wellington Hors D'oeuvres:
1. Preheat oven to 400 degrees (F). In a medium sauce pan, on medium heat, combine the Premio Sweet Italian Sausage Meat and the diced Premio Kielbasa sausages with the olive oil. Cook until almost done; drain.
2. Add the minced garlic and stir for about one minute. Add the chicken stock, paprika, onion powder, nutmeg, salt and pepper. Cook down until liquid has evaporated, about two minutes. Add the sherry and stir.
3. Unfold the pastry sheet. Combine the egg and water. With a pastry brush, place egg/water mixture around the edges of the pastry sheet. Place half of the Premio Sausage Kielbasa mixture over 3/4 of the pastry sheet. Roll lengthwise until tight and seal the edges. Repeat the same method on the second pastry sheet.
4. Place on parchment lined baking sheet side by side. Brush the tops and sides with the remaining egg water mixture.
5. Bake for 15 to 20 minutes until golden brown.
6. In the meantime, combine the Dijon mustard, mayonnaise and honey. Place in small dipping bowl.
7. Remove the Premio Sausage Kielbasa Wellington’s the from oven and slice each roll into 8 pieces and serve as an Hors D’oeuvre with honey mustard dipping sauce.
SERVINGS: 8
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