This serves 2? Really? People eat half a pound of sausage at breakfast?
Tipsy Butler Sausage Braid
Summary
| Yield | |
|---|---|
| Source | |
| Prep time | 1 hour |
| Recipe Types | Breakfast |
Description
Fabulous puff pastry sausage braid that can be made ahead and frozen.
Ingredients
| 1 | pk | puff pastry |
| 1 | lb | bulk sausage |
| 2 | eggs | |
| 1 | pk | stuffing mix |
| 2 | apples (granny smith) | |
| 1⁄4 | c | maple syrup (optional!) |
Instructions
Remove puff pastry from freezer and let thaw on counter for 40 minutes.
Pare, core, and dice apples.
Mix up eggs, sausage, stuffing mix and apples. Add maple syrup only if you like it sweet. (I do, but most guests seem surprised when it's that sweet.)
Roll out one of the two rectangles of pastry into a large rectangle with the short end toward you. Spread half of sauage mixture down the middle and flatten it out. (The sausage cooks better that way.)
Cut horizontal slits away from the sausage. Fold ends over, then braid up the sides. Pastry can be frozen at this point.
Repeat with second roll of pastry and other half of mixture.
Bake in a hot oven (400 F) for about 35 minutes until browned. (Allow more time if baking from frozen.) You can turn off the oven and hold it at this point.
Variation: roll pastry out and cut into four squares. Split half of mixture into four and place in center of each square, flattening out. Fold corners up to make an individual torte or package.
Notes
This recipe was posted by Tipsy Butler under the Farmstand Apple Soup recipe, but I wanted to be able to find it more easily so I'm posting it again. We both serve this with scrambled eggs, but it could also be served with Cheesy Potato Pie.
I make eight rolls and a time and freeze them. Guests love it.... and so do we!
Don't know why I "found" this again but wanted to say that I personally never add the maple syrup - for me the the apples give it enough sweet / tartness. DEFINITELY one of my favorites. Being able to have a "spare" in the freezer really simplifies things when I have unexpected / walk-up guests.
Three questions:
The only puff pastry I can get locally is Pepperidge Farm. I think its 12oz. Is that the right amt.?
Also for the stuffing mix, is that like bread stuffing for Thanksgiving? And what quantity (how much in the "1 pkg"?)
Do you freeze before or after baking?
I'd like to try this one. Sounds like a good addtion to the rota. And another thing I could pre-make for DH to serve.
Would like to try this. Glad you reposted it. Could you tell me more about the stuffing you use? I would like to know the exact brand and size of the package.
I just changed the servings to eight. One package of puff pastry makes two braids, or four small braids. I have been using one standard braid for 4 people, and a smaller braid for 2 people. The individual ones tarts also .... one larger braid would make four individual tarts, or eight per package of puff pastry.
I'm serving it tomorrow! It's awesome!
=)
Kk.
I now use one package of puff (two sheets) to make 8 individual "pies". Each pie is PLENTY for one person and looks great on the plate. I still serve with scrambled eggs and have added a balsamic oven roasted tomato and garlic chives from the garden as garnish.
This sounds great. How many servings do you get from each braid?
