Smoked Sausage En Croute


  • 2 large egg yolks
  • 1 teaspoon water, plus more for brushing
  • 1 1/2 kielbasa sausage
  • Flour, as needed, for rolling pastry
  • 2 sheets prepared puff pastry
  • assorted mustards for serving


Preheat the oven to 425 degrees F. Beat the egg with the water and set aside.

Cut the kielbasa into eight 3-inch long pieces and set aside. On a lightly floured surface roll the pastry sheets into 12 x 12-inch squares. Cut the sheets into 8 equal squares. Brush 1 square with water around the edges and wrap a sausage up in the pastry. (First fold the 2 long sides over the sausage, then fold the ends up and over. Press edges firmly to seal.) Place seam-side down on a parchment-lined sheet pan.

Brush the tops and sides of the packages with egg wash and bake until browned and shiny, about 25 minutes. Transfer to a rack and cool for 20 minutes, before serving.

They can be served warm or at room temperature with assorted mustards

Recipe reprinted by permission of All rights reserved.

RecID 9460

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