PASTAVILLE

recipe

Italian Sausage Wellington

Makes: 2 servings
Prep Time: 15 min.
Cook Time: 45 min.
Difficulty: Easy

Recipe By: Chef david j. of Maumelle, AR

Food should not only taste good but look good and be fun. That's part of the elegance of dining. I went to a fine dining place in Dallas several years ago and had Beef Wellington. It was so impressive that I remember everything about the dinner, even the waiter that served it! That was elegant! I've created a twist on that meal and made "Italian Sausage Wellington". The twist being, I didn't use premium beef or liver pate. I used Johnsonville Sweet Italian Sausage, blue cheese and caramelized onions. I must say, it's elegant and tastes superb. It's something you want to serve with candle light and a good wine.

INGREDIENTS

  • 2 Johnsonville Sweet Italian Sausage Links; casings removed and pressed together to form a large hamburger
  • 1/2 medium onion; sliced into 1/2 circles
  • 1 tsp. brown sugar
  • 1 Tbsp. olive oil
  • 1 Tbsp. blue cheese
  • 1/2 box refrigerated pie dough
  • 1 egg and a little water mixed; for eggwash

DIRECTIONS

  • Put olive oil and onions in a pan and cook until tender. Add brown sugar and continue to cook until caramelized. Set aside.
  • In same pan, cook sausage to well.
  • Roll out pie dough and place onions in center. Add blue cheese and place sausage on top.
  • Fold dough over (cutting off excess) and seal.
  • Spray cooking oil in a casserole. Place wrapped sausage in casserole, seamed side down.
  • Paint top with egg wash and bake 350° F until top is brown.
  • Let rest for 10-15 min. before serving.