| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 35 min |
| Yield: | 20 bites |
Ingredients
- 1 tablespoon extra-virgin olive oil
- Two 8.5-ounce packages merguez sausage or spicy lamb sausage
- 10 ounces store-bought puff pastry, cut into 1-by-3-inch strips
- 1 egg, beaten
- 1/2 teaspoon caraway seeds
- 1/2 cup sour cream
- 1/4 cup chopped fresh mint
- 1/4 teaspoon salt
Instructions
- Line a baking sheet with parchment paper.
- Preheat a large skillet over medium-high heat. Add the oil to the pan, followed by the sausages. Sear the sausages on all sides, 6 to 8 minutes. Remove to a plate and let cool to room temperature.
- Cut the sausages into 1 1/2-inch pieces and roll the each piece in a strip of puff pastry. Place the wrapped sausages, seam side down, on the prepared baking sheet. Brush the tops of the rolls with egg and sprinkle with the caraway seeds. Refrigerate for 30 minutes before baking.
- Preheat the oven to 400 degrees F.
- Transfer the baking sheet to the preheated oven and bake for 20 minutes, or until the pastry is puffed and golden brown.
- While the rolls bake, prepare the dipping sauce. In a small bowl, whisk together the sour cream, mint and salt. Let the flavors marry for at least 5 minutes before serving alongside the sausage bites.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 278 |
| Total Fat | 22 g |
| Saturated Fat | 8 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 9 g |
| Cholesterol | 48 mg |
| Sodium | 141 mg |
Reviews
I made these last year for my annual Christmas party. I used Merguez sausage that I got from my local meat market, but it was already cooked (and frozen), so I was able to skip that step. They were such a hit! I am making them again this year, by popular request.
I’m not going to rate this recipe since I did not use lamb sausage, nor did I make the sauce. I used chicken cheddar jalapeño sausage and I still sprinkled the caraway seeds on top. I think the jalapeño competed with the flavor of the caraway seeds, but it was still good. I didn’t think my company would be interested in lamb, but I will try making these with lamb sausage next time, as well as the sauce. I would make this again with any sausage, but I bet the lamb, paired with that sauce would be special.