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Sausage Wellington
Description:
Our guest's favorite breakfast dish. Flaky pastry filled with savory cheeses, sausage and the crunch of water chestnuts. Ingredients: Water chestnuts 1 can Onion, grated 1 tbs Sausage 2 lbs Sage 1/2 tsp Cream cheese 8 oz Shredded cheddar cheese 1/3 cup Shredded pepper jack cheese 1/3 cup Sliced mushrooms 2 cans Pepperidge Farms puffy pasty sheets 3 pkg Hollandaise Sauce mix 2 pkg Butter 1 cup Milk 2 cups Tabasco sauce dash Tomato slices for garnish Directions: In a large pan, brown the sausage. Add the onions and the sage. Drain well. In a bowl, mix cream cheese and sausage. Add the shredded cheddar cheese, mushrooms and water chestnuts. Cut each puff pastry sheet into quarters. Put 1 heaping tablespoon of sausage mixture in the center of each pastry square and fold pastry over to form and triangle and seal edges with your fingers. Flatten edges with a fork to create a scalloped edge. Preheat the oven to 400. Place parchment paper on metal pans and dust lightly with flour. Bake pastry triangles at 400 degrees for 30 minutes or until golden brown. For hollandaise sauce: mix sauce mix, butter, milk, and Tabasco in a saucepan and cook until sauce is thickened. Put sausage wellington on a plate and drizzle with hollandaise sauce. Garnish with tomato slice and parsley.  Recipe Summary: Yield: 18 Prep Time: 45 minutes Cook Time: 30 minutes Comments: Other recipes by Two Meeting Street Inn: Blt Quiche Stuffed Pears Creme Brulee French Toast Luscious Lemon Bars Tuscany Cheese Spread Fiesta Salsa | |
Recipe Provided By:
Two Meeting Street Inn Charleston, SC  Detailed Listing | Website Charleston Bed and Breakfast Inns |