Have you ever been to one of those fancy-shmancy cocktail parties where everyone is dressed to impress, martinis are being sipped, and tiny little finger-sized appetizers are being passed? Well, even if you haven’t, imagine the party foul that would occur if you served frozen, pre-made appetizers. Noses would be upturned and you’d be shunned from ever throwing an upscale bash again.
|8||strips Schneiders® Bacon|
|1 lb||Italian Sausage Meat|
|2 tbsp||Grainy Mustard|
|1/4 cup||Gouda, sliced|
|3 tbsp||Poppy Seeds|
|For Mango Chutney Sauce|
|1/4 cup||Fresh Mint|
|Zest and Juice of one orange|
|1/2 cup||Brown Sugar|
|3 tbsp||Dijon Mustard|
Let’s get our mango chutney ready first. Grab a sharp knife and give your mangos a peel, then using a box grater shred it up nice and fine. You should make about two cups of shredded mango. Throw this in a sauce pot.
Add in the rest of the ingredients from the chutney except for the mustard and orange juice. Put the zest in there, though. Throw this on the stove and let it simmer on medium-low until all the liquid has evaporated. Let it do its thing while you do others.
To finish your dipping sauce, just blend together equal amounts of your chutney with Dijon mustard in a blender. Add the juice from the orange to thin out the sauce if you wish.
Set your oven to 400F
Grab your bacon. Chop it up. Throw it in the pan. Fry until crispy. Basic stuff, here.
Remove the crispy bacon from the pan and set it aside for later. Leave the bacon fat in the pan, and fry the remaining 2/3 of your onion in the bacon fat. Once the onion has gone translucent (that should take 4-5 minutes), add in your garlic and sage.
Once your garlic and sage are fragrant – 2-3 minutes probably – add in your sausage meat. I bought whole sausages and removed the casing myself. You can just buy sausage meat if you wish. I’m just a big fan of these particular sausages.
Add in a couple heaping tablespoons of grainy mustard to your sausage mixture and stir everything up until it’s cooked. Season with a bit of salt and pepper. Once cooked, throw your bacon back in and mix together. Set the whole meat mixture aside to cool.
Roll out your puff pastry on a floured surface and place your meat mixture along with some pieces of gouda along one of the long sides.
Brush one of the long edges with an egg wash (egg, beaten with a tablespoon of water) and roll your dough up. Be sure to seal the long edge with your fingers.
Brush your whole log with your egg was and top with poppy seeds – this is totally optional. I love poppy seeds.
Let these cool in the fridge for at least half an hour so that everything kind of holds together. Once cool, cut them into 1” pieces and bake them for about 15-20 minutes, or until the puff pastry has gone fluffy and golden brown.
Try to get them to the table before they all disappear.
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