COCKTAIL SAUSAGES WRAPPED IN PUFF PASTRY WITH A CRANBERRY DIJON DIPPING SAUCE
|
|
70 pieces
2 SHEETS PUFF PASTRY, thawed
2 PACKAGES BEEF COCKTAIL SAUSAGES
1 ½ C MAYONNAISE
¼ C CRANBERRY PRESERVES
¼ C DIJON MUSTARD
KOSHER SALT & FRESH CRACKED PEPPER, to taste
Preheat oven to 400 degrees. Cut puff pastry into thin strips, roll cocktail sausage with strip of puff pastry placed in the center of each sausage and trim to fit. Place sausages on baking sheet lined with parchment paper and bake until golden brown.
Stir mayonnaise, cranberry preserves and Dijon mustard together and season with salt and pepper. Serve alongside cocktail sausages. (Can be made two days in advance.)
2 SHEETS PUFF PASTRY, thawed
2 PACKAGES BEEF COCKTAIL SAUSAGES
1 ½ C MAYONNAISE
¼ C CRANBERRY PRESERVES
¼ C DIJON MUSTARD
KOSHER SALT & FRESH CRACKED PEPPER, to taste
Preheat oven to 400 degrees. Cut puff pastry into thin strips, roll cocktail sausage with strip of puff pastry placed in the center of each sausage and trim to fit. Place sausages on baking sheet lined with parchment paper and bake until golden brown.
Stir mayonnaise, cranberry preserves and Dijon mustard together and season with salt and pepper. Serve alongside cocktail sausages. (Can be made two days in advance.)
