Peppered sausage "fingers"

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 8

Your Halloween guests will love these chopped "fingers," deliciously baked in puff pastry—they're delicious Italian sausages nestled beneath a crispy, black pepper bun. These miniature appetizers are perfect for at-home parties. If you have puff pastry (store-bought is fine), making these fingers will be a breeze: simply wrap each sausage half in a strip of dough, sprinkle with black pepper and grated Asiago cheese, and bake. Serve with mayonnaise dipping sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 sheet of frozen puff pastry (half a 0.5 kg package), thawed
Flour for dusting
8 prepared Italian chicken sausages (such as Asiago and red pepper flavor)
1 large egg, lightly beaten
1/3 cup finely grated Asiago cheese
Coarsely ground black pepper
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons Dijon mustard
1 small clove of garlic, grated

Ingredient Substitution Suggestions

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Recipes with similar ingredients: puff pastry, flour, sausage, eggs, Asiago cheese, mayonnaise, sour cream, Dijon mustard, garlic

Cooking the dish according to the recipe:

Preheat oven to 200°C. On a lightly floured surface, roll out the puff pastry into a 25x25cm square. Cut into 8 strips, then cut each strip in half crosswise. Pat the sausages dry with paper towels and cut each in half crosswise. Wrap each sausage piece in a strip of puff pastry, gently pressing the seams onto a clean surface to seal.
Place the wrapped sausages on a baking sheet, spacing them slightly apart. Brush with beaten egg and sprinkle with cheese and 3/4 teaspoon black pepper. Bake until golden brown, 25-30 minutes.