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Sausage Baked In Pastry Crust
(Saucisson en Croute)
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| What You Need: |
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1½-to 2-pound uncooked plain or garlic pork sausage, about 12 inches long and 2 inches in diameter, fresh or smoked (French, Italian or Polish)
Water
Pate Brisee
1 egg beaten with 1 teaspoon water
Dijon-style prepared mustard
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| How To Cook: |
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1. With the point of a sharp knife, prick the sausage in 5 or 6 places to prevent the skin from bursting, and to release its fat when it cooks. Lay the sausage flat in a large, deep skillet and add enough cold water to cover it completely. Bring to a boil over moderate heat and simmer uncovered for 45 minutes. Transfer the sausage to paper towels to drain and cool. Then split the skin with a sharp knife and peel it off.
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2. Preheat the oven to 375°F. Roll the Pate Brisee out 1/8 inch thick in a rectangular shape large enough to wrap around the sausage (about 8 inches long and 15 inches wide). Center the cooled sausage on the rectangle. Cut triangles of pastry from each corner of the roll and gently, without stretching the dough, lift the long sides of the pastry up over the sausage. The pastry should overlap by about an inch on top; trim off anything more than that with a knife. Brush the lower edge of the pastry with the egg-water mixture and press the upper edge down upon it firmly to secure it.
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3. Brush the envelope like flaps at the ends of the roll with a little egg mixture, then lift the flaps up over the ends of the sausage and tuck the edges in neatly to seal them. Turn the wrapped sausage over and place it seam-side down on a buttered baking sheet. Cut the pastry scraps into decorative shapes such as half moons, diamonds or leaves and arrange these on top of the roll, sealing them in place with the egg-water mixture. With a pastry brush, coat the whole roll with the rest of the egg mixture. Bake the roll on the middle shelf of the oven for 45 to 60 minutes or until it is golden brown.
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4. Transfer the roll to a large platter and serve it cut into ¾-inch slices. Pass the mustard separately.
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