Login
Forgot username or password

recipes

Bangers in a Blanket

St. Patrick's Day Recipes
user rating
0.0 out of 5 stars(0)

Chef David Ward of Knees Up Catering says these bangers—a.k.a. sausage—in a blanket are like a meaty knish. He suggests washing them down with a Bass Ale.

Ingredients:

1 sheet puff pastry
4 Irish sausage links, precooked (or substitute Hillshire Farms Beef Brats)
1 egg, beaten with 1tablespoon milk
2 ounces mashed potatoes (add salt and pepper to taste)
1 tablespoon Dijon mustard

Method:

  • Preheat oven to 375 degrees. Thaw puff pastry (but do not roll with a rolling pin).
  • Cut puff pastry into four pieces, the same length as the sausage links
  • Place cold, firm mashed potatoes down on the puff pastry, divided evenly among the four pieces.
  • Set the cooked link on top of the potatoes.
  • Roll the pastry over the sausage to form the “blanket.”
  • Brush edges with egg mixture to glue together; pinch edges to seal.
  • Place wrapped puff pastries on baking pan lined with parchment paper; brush each with egg mixture.
  • Bake at 375 degrees until golden.
  • Remove from oven, slice each blanketed link into four pieces, insert toothpick and serve with mustard.

0 comments

be the first to comment
Please enter a comment.
Close

Please login below to rate this article



Forgot username or password

Not a member?

Join foodspring.com for free to share, rate, collect, and comment on articles and recipes, mingle with other food-centric individuals on our foodspring forums, create your own profile and much more.

Close

Email a Friend

Share this recipe with a friend by filling out the information below.

follow us on twitter become a fan on facebook
Brought to you by the innovative food purveyor members of the Specialty Food Association