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Sausage and Fennel en Croûte
serves 4

Sausage and Fennel en Croûte InsideINGREDIENTS

  • 4 sausages (about 1 pound total)
  • 1 tablespoon vegetable oil
  • 2 medium yellow onions, sliced ⅛-inch thin on a mandonline
  • ½ fennel, sliced ⅛-inch thin on a mandonline
  • 2 sheets frozen puff pastry, thawed but cold
  • 4 teaspoons Dijon mustard
  • 1 eggs whisked for egg wash
  • Fennel seeds for garnish

PROCEDURE

1. Preheat the oven to 400°F.

2. Pierce the sausages and cook on a parchment-lined rimmed baking sheet for 30 minutes, turning once. Allow to cool completely.

3. Meanwhile, caramelized the onions and fennel. Heat the oil in a sauté pan until just shy of shimmering, and add the onions and fennel. Season lightly with salt and pepper, and sauté on medium-low heat for 10 to 12 minutes, until soft and golden, adding a tablespoon of water as needed when the bottom of the pan begins to get too brown. Set aside to cool.

4. Place a sausage parallel to the side of the puff pastry, about 1 inch in. You can trim the pastry slightly to allow the edges of the sausage to peek out. Smear the pastry with 1 teaspoon Dijon mustard per sausage, just where the sausage is. Arrange some of the onion-fennel mixture all along the sausage like sauerkraut. Then, roll the pastry around the sausage far enough so that the ends overlap. Trim the package away from the rest of the puff pastry, and begin again for the next sausage.

5. Brush all the tops of the puff pastry packages with egg wash, and sprinkle lightly with fennel seeds. Bake, seam-side-down, on a parchment-lined rimmed baking sheet at 400°F for 25 to 30 minutes, until puffed and golden. Serve immediately.

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