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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Sausage Braid Recipe

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This recipe for Sausage Braid is from The Great Angelette Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package Pepperidge Farm Puff Pastry Sheets
1 lb Jimmy Dean Sage Sausage
1-2 cups Pepperidge Farm Herb Stuffing Mix
1 can of cheddar cheese soup
1 small onion, chopped.
1 egg beaten in a little water
Sesame seeds
Directions:
Directions:
1. Thaw pastry at room temperature for 30 minutes.

2. Preheat oven to 375º.

3. Brown onion and crumbled sausage together. Drain off all fat. Mix browned meat, onion, cheddar cheese soup and stuffing mix (enough stuffing to hold mixture together) in a large bowl.

4. Unfold one pastry sheet on a lightly floured surface. Unfolded, you should see three rectangular sections, roughly equal in size. DO NOT SEPARATE SECTIONS. Cut the outside sections into 1" wide strips, same number on each side, starting from the outside and cutting toward the center section. STOP AT THE FOLD LINE. Repeat with the second sheet of pastry.

5. Form the sausage mixture into two logs and put each one on the uncut center section of a pastry sheet. Fold the 1" strips over the sausage log, alternating sides in a criss-cross pattern.

6. Pinch ends of the sausage braid closed. Brush the pastry surface with the egg beaten in water and sprinkle with sesame seeds.

7. Bake for 35 minutes at 375º until golden brown.
Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
1 1/2 hours

 

 

 

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