Lamb sausage in puff pastry from The Barefoot Contessa Cookbook (page 42) by Ina Garten

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Notes about this recipe

  • Crazy4cookbooks on January 01, 2026

    I used fresh bratwurst sausage. My puff pastry was also square, so I just cut in half and rolled the sausages along the long end. I baked mine for 20 minutes, then cooled and refrigerated until closer to serving time. I pulled them from the refrigerator about an hour ahead, while preheating oven to 375°. I baked the partially cooked logs for 12 minutes, then sliced and served with a mustard dipping sauce. Good appetizer that doesn’t require a lot of effort. They also are tasty at room temperature. I think this could also work as a brunch dish.

  • 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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