Okay, while the Super Bowl is all about the game for some folks, it’s all about the food and commercials(especially E-Trade Babies) for me.  Making a variety of things, my goal is to make things that are tasty and simple but, I want it to look like I worked hard.  Enter my Sausage Puffs…savory Italian sausage encased in puff pastry and baked to a golden brown with spicy mustard sauce for dipping.  So simple, you just brown the sausage links, cut into pieces, and wrap with puff pastry, brush egg wash and bake.

Score sausages 4 times lengthwise.  This will keep them from curling and you’ll be able to brown them evenly.

Once browned on all sides, cut each link into pieces…Note that the centers will be undercooked.

Roll out puff pastry to create an 11×10 rectangle.

After cutting into 12 pieces, brush edges with egg wash and spread centers with mustard.

Top each center with a piece of sausage.

Gather and seal edges to create “purses”.  Brush with egg wash and bake.

Sausage Puffs
makes 1 dozen

3 small or 2 large Italian sausage links
1 sheet puff pastry
1 tablespoon all-purpose flour
1 tablespoon dijon mustard, I used garlic mustard
1 egg
2 tablespoons milk
Spicy Mustard Dip, recipe below

Score sausage 4 times lengthwise.  In a heavy skillet, on medium heat, cook sausage 2 minutes per side until browned.  Cut each link into 4 pieces(centers will be pink) and allow to cool completely.  Note: If using larger links, cut each link into 6 pieces.

When sausage pieces have cooled completely, preheat oven to 400 degrees.  Place puff pastry on a lightly floured surface.  Roll in one direction to create an 11×10 sheet.  Use a pastry wheel or sharp knife to cut 11-inch length into 4 strips.  Make three cuts across to yield 12 pieces.  In a small bowl, beat egg and milk together to create an egg wash.  Brush the edges of each pastry square with egg wash and spread a small amount of mustard onto the center of each square.  Place a piece of sausage on top of the mustard on each square and gather edges of pastry meeting at the center.  Press edges together with egg wash acting as glue to seal, creating little purses.  Brush each “purse” with egg wash and pierce each with a fork to allow steam to escape.  Place on a lined baking sheet and bake for 18 minutes, until golden.  Serve with spicy mustard dip.

Spicy Mustard Dip:
makes 1/2 cup
1/4 cup dijon mustard
1/4 cup mayonnaise
1/2 teaspoon hot pepper sauce, I used green

Place all ingredients in a small bowl. Stir until completely blended.  Cover and refrigerate until ready to serve.