Ina Garten Lamb Sausage In Puff Pastry

This Ina Garten Lamb Sausage In Puff Pastry is a flaky and savory appetizer recipe, which uses lamb sausage and Dijon mustard. It’s a crowd-pleasing party bite, ready in about 1 hour and 5 minutes.

Ina Garten Lamb Sausage In Puff Pastry Ingredients

• 1 lb fresh lamb sausage, in a coil
• 2 sheets of puff pastry, thawed
• 2 Tbsp Dijon mustard
• 1 egg + 1 Tbsp water (for egg wash)

How To Make Ina Garten Lamb Sausage In Puff Pastry

1. Bake the sausage: Preheat oven to 400°F. Place the sausage coil on a baking sheet and bake for 25–30 minutes until browned and cooked through. Let cool completely.
2. Prep the puff pastry: Roll out each puff pastry sheet and cut lengthwise to make four long strips total. Spread each strip with Dijon mustard.
3. Assemble the pastry wraps: Cut the cooled sausage into four equal pieces. Wrap each piece in a pastry strip, seam-side down.
4. Score and brush: Place the wrapped sausages on a parchment-lined baking tray. Brush with egg wash and score the tops lightly with a sharp knife.
5. Bake until golden: Bake for 20–25 minutes until the pastry is puffed and golden brown.
6. Slice and serve: Let cool slightly, slice into bite-sized pieces, and serve warm.

Recipe Tips

• Can I use a different sausage?
  Yes, beef, pork, or even chicken sausage will work. Just adjust the baking time if needed.
• How to make ahead:
  Bake the sausage and wrap in pastry up to a day ahead. Bake right before serving for the freshest texture.
• Do I need to prick the pastry?
  No, but scoring the top helps steam escape and gives a nice decorative finish.
• What mustard works best?
  Dijon is classic for its tang, but whole grain or spicy mustard also work well.
• Can I freeze these?
  Yes! Freeze unbaked wraps and bake straight from frozen—add 5 extra minutes to bake time.

What To Serve With Lamb Sausage In Puff Pastry

These bites are rich and flavorful, so pair them with light, zesty sides or dips like:

• Herbed yogurt or tzatziki
• Spicy tomato chutney
• Arugula salad
• Pickled vegetables
• Lemon aioli

How To Store Lamb Sausage In Puff Pastry

Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F for best texture.

Freeze: Wrap tightly and freeze before or after baking. Reheat straight from frozen in a hot oven.

Lamb Sausage In Puff Pastry Nutrition Facts

• Calories: 331 kcal
• Protein: 9g
• Carbohydrates: 21g
• Fat: 24g
• Saturated Fat: 9g
• Cholesterol: 55mg
• Sodium: 480mg
• Fiber: 1g
• Sugar: 1g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use pre-cooked sausage?
Yes, skip the first baking step and go straight to wrapping and baking.

Why is my pastry soggy on the bottom?
Make sure the sausage is completely cooled and dry before wrapping to avoid steam buildup.

Do I need to thaw puff pastry?
Yes, thaw in the fridge overnight or at room temp until pliable but still cool.

What’s the best way to reheat them?
Use an oven or toaster oven to restore the crisp exterior.

Can I serve these at room temperature?
Yes, but they’re best enjoyed slightly warm for maximum flakiness.

Try More Recipes:

• Ina Garten Roasted Eggplant Spread
• Ina Garten Hungarian Goulash Recipe
• Ina Garten Creamed Spinach Recipe