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Sausage Puffs with Apple, Cheddar and Sage » Simple and Healthy Recipe! ✅

This is a variation of a braided sausage roll that I make every year as an appetizer for any party I go to. The original recipe passed through friends to my mother and came into my hands on a recipe card, before there were sophisticated online structures for these things. I added more apple, cheese, and sage than the original recipe, as well as a little cumin, which just adds a touch of smoke to the mix. In addition to changing the proportions and omitting the Lowry milk/wash, I made it in mini muffin tins to get the proper bite-sized portion (although the original braided preparation is very pretty and impressive).

I love this mix of apple, cheddar and sage in this sausage stuffing as it creates a perfect savory dish with some sweetness and the mix of textures from the puff pastry is delicious. I hope you like it! —The Good Appetite Diaries

  • 1 pound mild Italian sausage

  • 1 medium onion, finely chopped or grated

  • 1 3/4 cups apple, peeled and grated, about 2 small apples

  • 3/4 cup sharp cheddar cheese

  • 2 teaspoons dried sage

  • 1 teaspoon cumin

  • 1 package of puff pastry (2 sheets)

  1. Heat a tablespoon of oil in a large skillet and add the onion. Cook until transparent. Add sausage and garlic. While the sausage is cooking, cut it into very small pieces. Cook until sausage is no longer pink. Filters excess fat.

  2. In a bowl, combine the sausage mixture and all other ingredients. Stir until all ingredients are evenly distributed.

  3. Roll each sheet of thawed puff pastry into approx. a 13″x13″ square. Cut each sheet into 25 squares (5 columns wide, 5 rows down)

  4. Grease each muffin tin with cooking spray. Place a square of puff pastry in each compartment. Fill with sausage mixture (about 2 teaspoons per sheet)

  5. Bake at 175 degrees for about 25 minutes until the corners of the dough are golden. Let cool for 5 min and unmold, serve hot.

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