Party Sausage Puffs Hors d' Oeuvres Recipe

"This recipe came from a sprial bound cookbook I picked up at an antique store. The cookbook is called "Cooking with Kay McCarthy" - (Your Favorites From New England's Star Market T.V. Recipe of the Week Show). Star Market is all over New England in many neighborhoods. Kay's picture is on the cover and it looks like it was taken circa 70's early 80's. I'm not sure I recall this show, but she looks mighty familiar. I'll have to reach back in the recesses of my mind and I'm sure it'll all come back."

Original is 10-12 servings

Metric US

I've Tried It

Ingredients

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1 puff pastry sheet from a (17 1/4 ounces) package frozen puff pastry
1 1/2 pounds breakfast sausage links
1 egg, beaten with 1 teaspoon water
Grated Parmesan cheese

Chili sauce
2 medium tomatoes, chopped
1/2 cup onion, finely grated

Nutritional

Serving Size: 1 (131.1 g)
Calories 473.8
Total Fat - 33.9 g
Saturated Fat - 9.3 g
Cholesterol - 71.1 mg
Sodium - 566.1 mg
Total Carbohydrate - 22.5 g
Dietary Fiber - 0.8 g
Sugars - 0.6 g
Protein - 19 g
Calcium - 67.2 mg
Iron - 2.1 mg
Vitamin C - 0.8 mg
Thiamin - 0.7 mg

Step by Step Method

Step 1

Thaw 1 pastry sheet for about 20 minutes (once thawed, make sure it remains cold. I normally let it thaw in the fridge overnight. The colder the pastry is the puffier it'll get once baked). Heat a skillet over your stove top and cook the sausage; cool, and cut in halves (crossways).

Step 2

On a lightly floured board, unfold pastry and roll into a 12 x 18-inch rectangle. Brush with beaten egg mixture and cut in 24 (3-inch) squares. Sprinkle a little cheese cheese in the center of the square and top with a piece of sausage. Add some chili sauce, tomato, onion, or any combination of the three. Bring up two opposite corners of pastry and pinch firmly to seal.