Scottish Sausage Crescents
- Ready In:
- 1hr
- Ingredients:
- 6
- Serves:
-
32
ingredients
-
Hot Mustard Sauce
- 1⁄2 cup dry mustard
- 1⁄2 cup vinegar
- 1⁄2 cup sugar
- 1 egg yolk
-
Sausage Crescents
- 2 (10 ounce) packages frozen patty shells
- 1 lb hot sausage meat
directions
- For Hot Mustard Sauce:.
- Combine dry mustard and vinegar in a small bowl.
- Cover and allow to stand overnight.
- In a small saucepan, combine mustard-vinegar mixture,sugar, and egg yolk; simmer over medium-low heat, stirring constantly, until slightly thickened.
- Makes 1 1/2 cups.
- For Sausage Crescents:.
- Allow patty shells to defrost until workable, but always keep them cool to the touch.
- In a skillet, saute the sausage until browned, crumbling it as it browns, until cooked through;drain well on paper towels.
- Put into a bowl with the thyme,stir in egg, and allow to cool.
- Stack 4 patty shells on top of each other with wedges aligned.
- Press the patty shells with the heel of your hand to flatten slightly before you begin to roll them.
- Roll out into a 10 inch circle,trimming edges evenly with a sharp knife.
- Cut into 8 triangles.
- Place about 1 teaspoon of sausage filling on the wide end of each triangle;brush tip of triangle with a little water, and roll into crescent shapes.
- Place tip down onto an ungreased cookie sheet.
- Repeat.
- Roll out pastry scraps and form into crescents.
- Preparation may be done in advance to this point.Freeze crescents on the cookie sheet, remove and wrap well.
- Preheat oven to 400 degrees. Bake for 15 minutes or until the crescents are golden brown. Serve with the hot mustard sauce.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas