YIELD: 18-20 pieces 1 lb. smoked sausage, sliced ½” 2 sheets puff pastry squares 1 egg 8 oz. roasted red peppers 8 oz. caramelized onions 16 oz. honey mustard sauce 1. Cut smoked sausage into ½” thick slices. 2. Score the sheets of puff pastry into 1” squares. Paint pastry sheets with egg wash. 3. Place one slice of sausage onto the center of each puff pastry square. 4. Top each slice of sausage with ¼ oz. roasted red pepper and ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.