Sausage Roll-ups
Ingredients:
- butter - 1 T
- minced shallot - 1/4 cup
- garlic cloves, minced - 2 large
- panko - 3 T
- whole milk - 3 T
- well drained sauerkraut, coarsely chopped - 3/4 cup
- Dijon mustard - 1 T plus more for serving
- caraway seeds, toasted, lightly crushed - 3/4 t
- kosher salt - to desired taste
- freshly ground black pepper - to desired taste
- ground pork - 8 ounces
- puff pastry - 14 ounce package
- flour - for dusting
- egg, beaten - 1
Instructions:
In a skillet over medium heat, melt butter, add shallot and cook, stir occasionally, 4 -5 minutes until soft (reduce heat if needed to prevent burning). Add garlic, cook, stir occasionally, until aromatic, about 1 minute. Place shallot mixture in a large bowl, cool.
In a bowl combine panko and milk; let stand for 2 - 3 minutes until milk is absorbed; add to shallot mixture. Add sauerkraut; stir in 1 T mustard and caraway seeds; season with salt and pepper, mix well. Add pork; gently mix until just combined (DO NOT overmix).
Roll out pastry on a lightly floured surface to a 14 x 10 inch rectangle. Cut lengthwise into three 14 x 3 1/3 inch strips. Place strips on a baking sheet lined with parchment paper. Lay one third of sausage filling down the center of pastry, (to form a log) leave a 1 inch border at each end. Fold pastry over sausage mixture to enclose, press pastry together to seal. Fold seam under to ensure that sausage is tightly wrapped. Repeat with remaining pastry and sausage mixture. Cut small diagonal slits at 1 inch intervals along top of pastries. Brush top and sides of pastry with egg; place in the freezer for 30 minutes. Bake in a preheated 425 degree oven. (If they start to freeze no need to thaw) until puffed and light brown, for 15 minutes. Reduce heat to 350 degrees; continue baking for 25 minutes until sausage is cooked through and pastry is golden and completely puffed. Cool slightly. Cut sausage rolls crosswise into 1 inch pieces. Serve with Dijon mustard for dipping
