SAUCISSON EN CROUTE
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F. Beat the egg with the water and set aside.
- Cut the kielbasa into 8 (3-inch) long pieces and set aside.
- On a lightly floured surface roll the pastry sheets into 12 by 12-inch squares. Cut the sheets into 8 equal squares. Brush 1 square with water around the edges and wrap a sausage up in the pastry. (First fold the 2 long sides over the sausage, then fold the ends up and over. Press edges firmly to seal.) Place seam side down on a parchment-lined sheet pan.
- Brush the tops and sides of the packages with egg wash and bake until browned and shinny, about 25 minutes. Transfer to a rack and cool for 20 minutes, before serving. They can be served warm or at room temperature with assorted mustards.
- Copyright 2003 Television Food Network, G.P. All rights reserved
SAUCISSON EN CROUTE
Steps:
- In a large nonstick skillet, heat the oil. Add the sauerkraut, onions, caraway seeds and a 1/2 cup of water; cook, covered, until the liquid evaporates and the sauerkraut and onions are very tender, about 15 minutes. Remove from the heat and cool completely.
- Preheat the oven to 400 degrees. Cut the kielbasa into 2 (8-inch) lengths, then cut the pizza dough in 1/2. On a lightly floured surface, roll out each 1/2 of dough into a rectangle about 2 inches longer than the kielbasa and wide enough to wrap around it. Spoon 1/2 of the sauerkraut mixture down the center of each piece of dough, then place a kielbasa half on the sauerkraut. Fold up the dough to enclose the kielbasa completely, pinching the edges to seal. Transfer to an ungreased baking sheet. Bake until golden, 15 to 20 minutes. Cut into slices; serve warm or at room temperature, with honey mustard on the side.
SAUCISSON CHAUD A LA LYONNAISE
Provided by Alessandra Stanley
Categories dinner, weekday, main course
Time 1h
Yield Four servings
Number Of Ingredients 12
Steps:
- In a saucepan, place the sausages, potatoes, bouquet garni, salt and peppercorns. Cover with cold water, bring to a boil and let simmer 30 minutes.
- Remove the potatoes and the sausages from the pan. Peel and slice the potatoes and place in a salad bowl. Add the shallots, vinegar, olive oil, tarragon, chives and salt and pepper to taste. Toss well.
- Arrange the potato salad on a serving platter. Slice the sausages and place on top. Sprinkle with fines herbes.
Nutrition Facts : @context http, Calories 751, UnsaturatedFat 32 grams, Carbohydrate 43 grams, Fat 51 grams, Fiber 6 grams, Protein 31 grams, SaturatedFat 14 grams, Sodium 1278 milligrams, Sugar 8 grams, TransFat 0 grams
SAUCISSON SOUL
Recipe from The Essential New York Times Cookbook. These little bites are salty and flavorful. I ended up serving them with a Bayou Bourbon Sauce made by Tastefully Simple, to give it a sweet tang to counteract the savory. They were yummy little bites!
Provided by Barenakedchef
Categories Meat
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- 1. Cut the Kielbassi into 1 inch slices.
- 2. Put in a heavy skillet, large enough to hold all the pieces in 1 layer and add wine to cover.
- 3. Boil rapidly until wine has almost evaporated and looks almost syrupy, a scant teaspoon of sugar makes a nice glaze. Add mustard to taste.
- 4. Toss with parsley and serve hot or at room temperature with toothpicks.
Nutrition Facts : Calories 205.2, Fat 15.6, SaturatedFat 5.2, Cholesterol 37.4, Sodium 555.6, Carbohydrate 3.3, Fiber 0.1, Sugar 1.8, Protein 7.1
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