Sausage Bites Appetizers
Equipment
- 1 Baking sheet
- 1 sheet parchment paper or silicone baking mat
- 1 sharp knife
- 1 Cutting board
- 1 Small mixing bowl
- 1 pastry brush optional
- 1 pair tongs or spatula
Ingredients
- 10 ounce sausage links fully cooked; cut into bite-size pieces
- 8 ounce puff pastry thawed if frozen
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 large egg beaten
- 1 tablespoon water
- 1 tablespoon sesame seeds optional
- 1 tablespoon chopped fresh parsley optional; for garnish
- 1 pinch salt to taste
- 1 pinch black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and line the baking sheet with parchment paper or a silicone baking mat.
- In the small mixing bowl, whisk together the Dijon mustard and honey until smooth and set aside.
- On the cutting board, lightly flour the surface if needed and roll out the puff pastry into a roughly 10x10-inch square.
- Cut the puff pastry into strips that are about 1 inch wide and long enough to wrap around each sausage piece.
- Brush a thin layer of the honey-mustard mixture onto each pastry strip.
- Season the sausage pieces lightly with salt and black pepper.
- Place one sausage piece at the end of each pastry strip and roll the pastry around it, overlapping slightly to seal.
- Arrange the wrapped sausage bites seam-side down on the prepared baking sheet, leaving a little space between each piece.
- In the small bowl, whisk the beaten egg with the water to make an egg wash.
- Brush the tops of the sausage bites lightly with the egg wash using the pastry brush.
- Sprinkle sesame seeds over the tops of the sausage bites if using.
- Bake in the preheated oven for 15–18 minutes, or until the pastry is puffed and golden brown.
- Remove the baking sheet from the oven and let the sausage bites rest on the pan for 5 minutes.
- Transfer the sausage bites to a serving platter and garnish with chopped fresh parsley if desired.
Notes
Use well-chilled puff pastry for easier cutting and cleaner layers, and be sure the sausage is fully cooked if using raw links by browning or baking them in advance before wrapping. You can flavor the honey-mustard spread with a dash of smoked paprika or garlic powder for extra depth, or swap in your favorite barbecue or hot sauce for a spicier version. Avoid overfilling with sausage so the pastry can seal properly and not burst while baking, and keep some space between bites on the tray so hot air circulates and crisps all sides. These are best served warm, but you can bake them ahead and re-crisp in a hot oven for a few minutes; leftovers reheat better in the oven or air fryer than in the microwave to keep the pastry flaky.
Tried this recipe?Let us know how it was!