Premio Wellington Hors d'oeuvres Recipe

Update Servings
  • 16 ounces Premio Sweet Italian Sausage Meat
  • 16 ounces Premio Kielbasa, thawed, casings removed, diced
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 cup chicken stock
  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • 2 tablespoons dry sherry
  • 2 sheets frozen puff pastry, thawed
  • 1 egg, beaten
  • 1 tablespoon water
  • 1/2 cup Dijon mustard
  • 1/4 cup real mayonnaise
  • 1/2 cup honey
  • Preheat oven to 400 degrees F.
  • In medium saute pan, on medium heat, combine the Premio Sweet Italian Sausage Meat and the diced Premio Kielbasa sausages with the olive oil.
  • Cook until almost done, drain.
  • Add the minced garlic and stir for about one minute.
  • Add the chicken stock, paprika, onion powder, nutmeg, salt and pepper. Cook down until liquid has evaporated, about two minutes.
  • Add the sherry and stir.
  • Unfold the pastry sheet.
  • Combine the egg and water. With a pastry brush, apply the egg/water mixture around the edges of the pastry sheet.
  • Place half of the Premio Sausage Kielbasa mixture over 3/4 of the pastry sheet.
  • Roll lengthwise until tight and seal the edges. Repeat the same method on the second pastry sheet.
  • Place on parchment lined baking sheet side by side.
  • Brush the tops and sides with the remaining egg water mixture. Bake for 15 to 20 minutes until golden brown.
  • In the meantime, combine the Dijon mustard, mayonnaise and honey. Place in small dipping bowl.
  • Remove the Premio Sausage Kielbasa Wellingtons the from oven and slice each roll into 8 pieces and serve as an Hors d'oeuvre with honey mustard dipping sauce.
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