Apple & Chicken Sausage in Puff Pastry



Last night, my friend Jessica and I ran in the Sunset Hills Neighborhood “Running of the Balls” 5k race. Despite the nasty weather (which resulted in us only running half the race!), it was a nice evening to raise dollars for Greensboro’s local food banks (they reported over 20K!) and gaze at the beautiful lighted Christmas Balls that have become a quintessential part of the holiday season in Greensboro. A shout out to my friends The Smiths for starting this trend – and my great friends Jamey and Phil for hanging over 180 of them throughout the neighborhood this year!!! See my friend Lynn Hey’s photos online here – and excuse my cell phone photos above!! The lighted Christmas Balls give us so much community pride.

After the run, my friends Jamey and Phil also opened their house on Rolling Road to friends and neighbors who participated in the race. After a half-5k, we surely deserved (ha!) a potato chip and brownie. To add to the potluck, I brought an adaptation of Ina Garten’s Lamb Sausage in Puff Pastry. To make it kosher for #happyeverything, I replaced pork sausage (which I usually use) with The Fresh Market’s Granny Smith Chicken Sausage and used their TFM Hot Honey Mustard. It was delicious. I also used DuFlour Puff Pastry that was recently ranked in Bon Appetit Magazine. It was worth the extra bucks and made the most delicious treat. With three ingredients and little time/effort – you should really save this recipe for your next gathering!

Apple & Chicken Sausage in Puff Pastry, adapted from Ina Garten “Lamb Sausage in Puff Pastry” 


  • 4, The Fresh Market, Granny Smith Apple and Chicken Sausages
  • 1 package, DuFlour puff pastry, thawed
  • 1 jar, The Fresh Market Hot Honey Mustard
  • 1 egg, beaten with 1 tablespoon water or milk, for egg wash

Preheat the oven to 400 degrees. On a baking sheet, bake the sausages for about 30 minutes or until cooked through. Allow them to cool.

Meanwhile, unfold the puff pastry sheets and cut into four quarters. Brush fairly moderately with mustard. Starting at the long end of the pastry, place 1 piece of the sausage on top of the mustard and roll it up tightly. Cut off the excess pastry. Repeat with other sausages. Place seam side down, back on the baking sheet lined with foil. Brush with the egg wash. Lightly score each roll diagonally. Bake for 30 to 35 minutes, until browned. Slice and serve hot with more mustard.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s