Looking for a game day snack? We've got you covered. Pasture Raised Sausage & Peppers in a Blanket – your favorite sausage and pepper flavors, but in the most snackable form! Juicy, pasture-raised sausages are grilled to perfection, sliced into thirds, and wrapped in golden, flaky puff pastry. The peppers and onions are caramelized and turned into a bold, flavorful dipping sauce that takes this appetizer to the next level. Crispy, buttery, and packed with savory goodness, these are guaranteed to disappear fast — so you might want to make a double batch!
INGREDIENTS
- 1 Package of 1915 Farm Pasture Raised Bratwurst or Salt & Pepper Sausage
- Splash of olive oil, plus more as needed
- 1 red onion, diced
- 2 bell peppers (red, yellow, or orange), seeds & ribs removed, diced
- Kosher salt, to taste
- Puff pastry sheets (usually sold in pack of 2 from the frozen section, thawed for 30-40 min and sliced into 1 inch strips
- 1 egg, beaten
- 2 Tbsp dijon mustard
- White sesame seeds (poppyseeds would be great too)
- 1 Tbsp tomato paste
- 1/4 cup beer or chicken broth
- 1 Tbsp white wine vinegar, or apple cider vinegar
INSTRUCTIONS
Remove the puff pastry from freezer to thaw according to package directions (usually 30-40 min, unwrapped). Remove sausages from package and pat dry.
Heat a heavy skillet over medium heat. Once hot, add a splash of olive oil and heat through. Carefully add sausages and reduce heat to med-low, covering 3/4 of the way with a lid. Turn sausages once the bottom is golden, and continue cooking until all sides are golden and they are cooked through (internal temp 140°). Remove to a cutting board to rest.
Preheat oven to 400°F
In the same skillet you cooked the sausage in, add diced onion & peppers (and more olive oil or butter if needed) followed by a large pinch or two of kosher salt. Sauté until onions and peppers are caramelized and soft, 10-15 minutes, stirring often. Add tomato paste and cook for a few minutes, followed by chicken broth or beer. Continue to cook until almost all liquid is evaporated. Finish with white wine vinegar (or apple cider vinegar), and transfer to a blender. Allow to cool for a moment before blending to a purée. Place into a dipping bowl and set aside until ready to serve.
Slice puff pastry into 1 inch strips. In a small bowl, beat the egg to combine. In another small bowl, add the dijon mustard. Using a pastry / basting brush, brush the egg on the first quarter of the puff pastry strips, and the dijon on the bottom quarter.
Slice sausage links into thirds, and roll each piece starting at the dijon end of puff pastry, so the egg wash seals it off. Place onto a sheet tray lined with parchment paper or lightly greased.
Once all sausage pieces are rolled, brush the tops with egg and sprinkle sesame seeds over each one. Bake for 18-20 minutes, or until puff pastry is golden and flaky.
Serve sausages alongside pepper & onion dipping sauce and enjoy!
We hope you love this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm
P.S. If you can't get enough of our pasture raised pork sausages – consider one of our new subscription boxes (ships free in TX, reduced in other states), which always allow you to add extras, like our delicious bacon – always made in-house by our butchers at The 1915 Meatery. Choose how often you would like your subscription box delivered, add extras when you want, and pause or cancel for free anytime. We'd love to have you join the Grassroots Meat Club!
Recipe by @WishboneKitchen, slightly adapted
Leave a comment