Sausage Croustade

"From Good Food Magazine, March 1986. With only a few ingredients, this makes a nice appetizer or first course."
 
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photo by AZPARZYCH photo by AZPARZYCH
photo by AZPARZYCH
Ready In:
50mins
Ingredients:
6
Serves:
8
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ingredients

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directions

  • Saute sausage in medium skillet over medium-high heat until meat starts to render fat, about 5 minutes. Break up sausage with back of wooden spoon. Stir in leeks and thyme and reduce heat to medium. Cook covered until leeks are golden and soft, about 15 minutes.
  • Heat oven to 400 degrees.
  • Unfold 1 pastry sheet on ungreased baking sheet. Spread half the sausage mixture lengthwise over half of pastry, leaving 2-inch border at long edge. Beat egg and milk lightly together and brush over 2-inch border with fingertips. Trim border with sharp knife. Brush top with egg wash. Cut slits in top 1/2 inch apart and parallel to short edges.
  • Repeat step 3 with second sheet pastry and remaining sausage mixture.
  • Bake until lightly browned and puffed, about 20 minutes. Cut into 1-inch slices and serve hot.

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Reviews

  1. I love recipes like this! I did half the recipe and the only addition I made was to add 2 eggs that I had scrambled and cooked "very loose". I poured that over the sausage mixture. My husband said "you can make this anytime" which is high praise since he's such a 3 year old when it comes to something new! A new "breakfast for dinner" favorite! Made for CQ 2015.
     
  2. Very nice appy that I could get away with serving as a light dinner...I made 1/2 the recipe and served it with a side salad. Only a few ingredients but a nice flavor. Made for Newest Zaar.
     
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RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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