Sausage Wellington

Our guest's favorite breakfast dish. Flaky pastry filled with savory cheeses, sausage and the crunch of water chestnuts.

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

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

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

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