We had some friends over for brunch a few weeks ago and I made them this sausage, apple tart. I knew it was a hit when I was cleaning up and there was none left, not even a crumb! Enjoy.
Before starting this recipe you should have a puff pastry sheet that is thawed and ready to use. Preheat your oven to 375 F. Then thinly slice half an onion and set aside.
You’ll need 3 sausages. I used a mild Italian sausage.
Cut the skin off the sausages.
Remove the skin.
Make small round balls from the sausage meat, about 1 1/2 inch in size and set aside.
Heat 2 tablespoons of olive oil in a skillet on medium low heat.
When warm, add the onions and sauté until translucent, about 5 minutes.
Add the sausages, plus 1 teaspoon of an all purpose seasoning and 5 sage leaves.
I use Mrs Dash’s Spicy Seasoning, I use it on literally everything.
Cook on a medium low heat turning and mixing the sausages. The idea here is to boost the flavor of the sausages and just slightly brown them. Cook for 5 minutes and set aside.
If using store bought puff pastry, unwrap and open. Place on a baking sheet and using a sharp knife, score a border all around the pastry about 1 inch from the edge.
Next use a fork and prick the puff pastry, inside the score marks.
Using a pasty brush , brush the puff pastry with 1 tablespoon of mustard, try to stay inside the score marks. Set this aside.
Now you’ll need to core a granny smith apple
Then slice into thinner slices.
Arrange sausages, onions and apple slices on puff pastry sheet, inside the score marks.
Place in oven and bake for 30 minutes until pastry is puffed and golden.
Let me know how yours comes out.
Ingredients
- 3 Mild Italian Sausages
- 2 tablespoons Olive Oil
- 1/2 onion
- 1 teaspoon all pupose seasoning
- 5 leaves sage
- 1 Sheet Thawed Puff Pastry
- 1 Tablespoon Dujon Mustartd
- 1 Granny Smith Apple
Instructions
- Remove skin from sausages.
- Roll sausages into 1 1/2 inch balls and set aside.
- Slice onions into thin strips and set aside.
- Pour olive oil into a skillet and place on a medium heat.
- When warm, add onions and saute until translucent.
- Add the all purpose seasoning and sage and stir continuously for 5 minutes, then set aside.
- Unroll puff pastry and using a sharp knife score all around the border about 1 inch from the edge.
- Using a fork, prick the puff pasty all over.
- Brush the mustard onto the pastry within the score marks.
- Arrange the sausage mixture and apples onto the pastry.
- Bake for 30 minutes until pastry is golden brown and puffed.
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