Labadie Recipe Database

Name Sausage Bites Number of People 12 List of Ingredients 1 T unsalted butter 1/4 cup minced shallot 2 large cloves garlic, minced 3 T panko breadcrumbs 3 T whole milk 3/4 cup drained sauerkraut, finely chopped 1 T Dijon mustard, plus more for dipping 3/4 cup caraway seeds, toasted, lightly crushed kosher salt and freshly ground black pepper 8 oz. ground pork 14 oz. package frozen puff pastry, thawed all-purpose flour 1 large egg, beaten Description Melt butter in a small skillet over medium heat.  Add shallot and cook, stirring occasionally and reducing heat if needed to prevent burning, until soft, 4 to 5 minutes.  Add garlic and cook, stirring occasionally, until aromatic, about 1 minute.  Transfer shallot mixture to a large bowl and let cool. Combine panko and milk in a small bowl; let stand until milk is absorbed, 2 to 3 minutes.  Add to bowl with shallot mixture.  Squeeze any excess liquid from sauerkraut, finely chope and add to bowl.  Stir in 1 T Dijon and caraway seeds; season with salt and pepper.  Mix well.  Add pork and using your hands, gently mix until just combined (do not overmix). Line a baking sheet with parchment paper.  Roll out pastry on a lightly floured surface to a 14X10-inch rectangle.  Cut lengthwise into three 14X3-inch strips.  Transfer strips to prepared baking sheet.  Using one-third of sausage filling and leaving a 1-inch border at each end, pat sausage to form a thin log of filling down the center of one pastry strip.  Fold pastry over sausage mixture to enclose, then press pastry together to seal.  Fold seam under to ensure that sausage is tightly wrapped.  Repeat with remaining pastry and sausage mxiture. Cut small diagonal slits at 1-inch intervals along top of pastries (to help release steam).  Brush top and sides of pastry with beaten egg; chill in freezer for about 30 minutes.   Preheat oven to 425 degrees.  Bake pastries (if frozen, no need to thaw) until puffed and light brown, about 15 minutes.  Reduce heat to 350 degrees; continue baking until sausage is cooked through and pastry is golden and completely puffed, about 25 minutes.  Let cool slightly.  Cut sausage rolls crosswise into 1-inch pieces.  Serve with bowl of Dijon mustard or 1000 Island Dressing for dipping. Time 35 minutes + baking Difficulty (1-5) 2 Notes Makes 36 (9 to 12 servings). Do ahead:  Pastries can be made 2 weeks ahead.  Cover tightly with plastic wrap and then foil and keep frozen til ready to bake. Image