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Bangers in a Blanket

St. Patrick's Day Recipes
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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.


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


  • 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.


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