Ingredients

Sausage Bites

• Sausage links (5-6)
• 1 pack of puff pastry (2 sheets), thawed
• 2 tbsp Dijon mustard
• 2 eggs
• Sesame seeds

Red Pepper Sauce

• 1 red onion, diced
• 2 bell peppers, red or orange, diced
• 1 tbsp Calabrian chiles
• 1 tbsp tomato paste
• 1 tbsp Butter
• 1/4 cup beer (Stella)
• Season to taste with white wine vinegar (about 2 tbsp) and salt

Instructions

1. Start by cooking the sausage on the stove until browned and crispy on the outside.
2. Once done, place the sausage on a cutting board. Place the diced red onion and bell peppers to the same skillet with the sausage drippings. Season with a pinch of salt.
3. While those cook down, start assembling the sausage wraps. Cut puff pastry into 1 inch strips. Brush one end with Dijon mustard and the other end with egg wash. Slice your sausage into thirds and place each piece on the Dijon ends of the puff pastry strips. Wrap towards the egg wash end and seal, placing seam-side down on a baking sheet lined with foil. Brush with more egg wash and dust them with the sesame seeds.
4. Bake at 400 F for 20-25 minutes until puffed up and golden brown.
5. Once the onions and peppers are cooked down (about 7 minutes), add Calabrian chilis, tomato paste, butter, and beer. Stir to combine.
6. Blend up half of the mixture into a smooth puree. Add back to the skillet with the unblended half and stir until evenly combined. Season to taste with white wine vinegar and salt.
7. Serve hot or enjoy at room temperature.

Natalie’s notes

Made 11/21/24. OMG be careful with the Calabrian chilis. I used half a jar and could barely eat the sauce. This will also make a ton of sauce, so next time I will double the sausage rolls if making for a crowd. I used this sauce all week on top of greens, noodles, and spread on sandwiches. Next time, I will also cut the sausage into fourths and puff pastry into slightly thinner strips because they were a little meaty and bread-y compared to “pigs in a blanket.” Feel free to add more Dijon to taste; it was a little light.