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Lamb sausage in puff pastry from The Barefoot Contessa Cookbook by Ina Garten

  • Dijon mustard
  • frozen puff pastry
  • lamb sausages

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Notes about this recipe

  • anya_sf on June 17, 2017

    I used pork sausage links because I couldn't find any other thin sausage. My puff pastry sheets were square, so I cut each into 2 acoordingly. I assembled the logs early in the day and refrigerated, then baked at the last minute. Sliced straight into smaller bites for a cocktail party. Very tasty and easy!

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