Ingredients:
3 Premio Hot Italian Sausage links, casings removed
1 spanish onion, julienned
1/2 cup grated swiss cheese
1 egg with 1 teaspoon water, beaten for egg wash
1 teaspoon Italian seasoning Salt and pepper, to taste
1 cup grated Swiss or Gruyere cheese
1 tablespoon dijon mustard
2 tablespoons room temperature butter
1/2 teaspoon minced garlic
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Sausage Pastrizza:
1. To make the cheese spread, blend cheese, dijon mustard, butter and garlic in a food processor until smooth, creamy and spreadable.
2. Preheat oven to 400 degrees (F). In a large frying pan, brown the Premio Sausage.
3. In the same pan, add onions and saute until they are almost cooked. Season with salt, pepper and Italian seasoning. Toss and cook for additional 1 minute; remove from heat.
4. Meanwhile, place the puff pastry sheet on a well-floured surface and roll it out to about a 10″ x 12″ rectangle. Spread the cheese mixture evenly, leaving a 1-inch border on all sides.
5. Pile on the onion and sausage mixture, distributing it evenly across the base. Apply the egg wash on the 1-inch exposed borders (the wash will help the pastry to come out nice and golden).
6. Place the pastrizza on a baking tray and bake in preheated oven for 30 minutes, or until the sides are puffed and golden. Transfer to a tray and let it sit for 2-3 minutes before serving.
SERVES: 3-4
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