I originally saw this recipe on the Martha Stewart website and thought it would be fun to try making it. My family loves the Chinese sausage known as “lap cheong” and I love anything made with puff pastry. Lap Cheong wrapped in puff pastry sounded like a match made in heaven. These little bites were so easy to prepare, besides being tasty and addictive. Don’t forget to serve them with spicy Chinese mustard. It pairs perfectly with the sweet sausage bites.
CHINESE SAUSAGE BITES
- 1 large egg
- 1 tbsp. water
- 1 sheet puff pastry, thawed
- flour, for dusting
- 4 Chinese sausages (lap cheong)
- 1 scallion, thinly sliced on the bias
- 1/4 cup Chinese mustard
- Preheat oven to 375ºF.
- Whisk egg and water together in a small bowl.
- On a lightly floured surface, roll puff pastry to about 10 x 12 inches.
- Cut into four 5 x 6-inch rectangles.
- Brush egg wash along one long edge of a puff pastry rectangle.
- Lay one sausage along opposite edge and roll up, pressing seam to seal.
- Place on parchment-lined baking sheet, seam side down, and brush with egg wash.
- Repeat with remaining puff pastry and sausages.
- Freeze until firm, about 15 minutes.
- Bake until puff pastry has cooked through and is golden brown, 25 to 30 minutes.
- Let cool slightly, then slice into rounds using a serrated knife.
- Transfer to a platter and sprinkle with sliced scallions for garnish.
- Serve with Chinese mustard.
Pinky's Pantry 