Sausage Croustade
photo by AZPARZYCH
- Ready In:
- 50mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 8 ounces pork sausage, crumbled
- 4 medium leeks, rinsed, coarsely chopped, white parts only
- 1⁄4 teaspoon dried thyme, crumbled
- 1 (17 1/4 ounce) package frozen puff pastry, thawed 20 minutes
- 1 large egg
- 1 tablespoon milk
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
-
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.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
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!!