Sausages Wrapped in Puff Pastry with Salad
Cocktail sausages spiraled in puff pastry strips, baked until golden, and served alongside fresh iceberg salad with corn, tomatoes, olive oil, and salt. A simple Italian appetizer combining crispy pastry with savory sausage.
Ingredients
- 1 rotolo puff pastry sheet, unrolled
- 16 sausages (wurstel), wholechicken breast strips1:1
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- iceberg lettuce, washed and chopped
- 1 barattolo corn, steamed, drained
- 2 tomatoes, chopped
- ½ bicchiere milk
- 2 cucchiai extra virgin olive oil
- salt(optional)
Instructions
- 1
Unroll the puff pastry and cut into strips about ⅓" wide.
- 2
Take each sausage and spiral-wrap it with a pastry strip.
- 3
Place wrapped sausages on a baking sheet lined with parchment paper.
- 4
Brush with milk.
- 5
Bake in a preheated oven at 180 degrees until the pastry is golden and sausages are cooked, about 25 minutes.
- 6
While baking, wash and chop the lettuce and tomatoes.
- 7
Combine the lettuce, tomatoes, and corn; dress with olive oil and salt.
- 8
Serve the baked sausages with the prepared salad.
Tips
Ensure parchment paper is used to prevent sticking.
Oven temperatures vary; check for golden pastry and fully cooked sausages before the 25-minute mark.
Good to Know
Refrigerate leftovers in an airtight container for up to 2 days. Reheat in a warm oven.
Wrap sausages in pastry strips up to 4 hours ahead; brush with milk and bake just before serving.
Serve warm with chilled salad on the side.
Common Mistakes
Do not skip brushing with milk to avoid dry, pale pastry.
Do not overbake to avoid burnt pastry or bursting sausages.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
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