Featured Maple Leaf Product: Ready Link Breakfast Sausages (#64000)
Pigs in a Puff Pastry Blanket
Recipe Information
Method
- Place pork sausage links on a parchment lined baking sheet and place into pre-heated 350 F oven, bake until the sausages have reached an internal temperature of 165 F (74 C). Allow to cool.
- Roll out the puff pastry sheets in a rectangular size, approximately 7 cm (3") wide and as long as you desire. Lightly brush the puff pastry with Dijon mustard and line up the cooled sausages, end-to-end, on the puff pastry sheets without overlapping the sausages. Roll up the puff pastry to cover the sausages and then cut into pieces that include 1 complete sausage. Line the puff pastry-wrapped sausages on parchment-lined baking sheets, leaving space for the puff pastry to rise. Follow the directions for oven temperature as specified for the puff pastry and bake the sausages until golden brown and crispy. Serve as two complete rolled sausage pieces.
Yield
25
Portion Size
85 g / 3.0 oz oz
Category
Pork, Sausages
Suggested Accompaniments
Garnish with ketchup as a dipping sauce. Serve as breakfast with fruit sections. Serve as a lunch item with hashbrowned potatoes and cut green beans (not included in nutritional analysis).
Nutritional Information
| Nutrient | Quantity |
|---|---|
| Calories (67.9% from fat) | 380 kcal |
| Fat | 28.7 gm |
| Saturated Fat | 7.0 gm |
| Trans Fat | 0.1 gm |
| Cholesterol | 27 mg |
| Sodium | 538 mg |
| Carbohydrates | 19.4 gm |
| Dietary Fiber | 0.6 gm |
| Sugars | 1.1 gm |
| Protein | 10.1 gm |
| Vitamin A | 4 RE |
| Vitamin C | 0 mg |
| Calcium | 10 mg |
| Iron | 1.44 mg |
| Potassium | 278 mg |
| Phosphorous | 94 mg |
Ingredients
| Metric | Imperial | |
|---|---|---|
| Ready Link Sausages | 50 Each | 50 Each |
| Puff Pastry sheets, prepared and thawed | 1 kg | 2.2 Lbs |
| Dijon Mustard | 125 mL | 1 1/3 Lbs |