Aired October 31, 2013
Ingredients1 1/2 pounds ground pork or turkey
1/4 cup dry red wine
1 teaspoon fennel seed
1 1/2 teaspoon granulated onion, half a palmful
4 cloves garlic, chopped
1 teaspoon ground coriander, 1/3 palmful
1 teaspoon ground red pepper, cayenne or espelette
1 teaspoon coarse black pepper
2 tablespoons sage, very thinly sliced
2 tablespoons fresh thyme, finely chopped
1 tablespoon EVOO – Extra Virgin Olive Oil
1 sheet puff pastry, recommended brand DuFour, defrosted
Red pepper jelly
Warm marinara sauce
Dijon or whole grain mustards
PreparationSeason pork or turkey liberally with Kosher salt and combine with wine, fennel, onion, garlic, coriander, red pepper, black pepper, sage, thyme and a drizzle of EVOO. Refrigerate several hours or overnight. Note: store-bought bulk Italian sausage can be substituted for homemade.
Preheat oven to 400°F. Place rack in center of oven.
Working on a parchment paper, roll out 1 defrosted puff pastry and mound sausage down the middle. Cut strips about 1 inch wide on either side of the sausage and crisscross the dough as you pull it over the sausage, resulting in a mummy-like appearance. Transfer roll to a parchment-lined metal rack set over a rimmed baking sheet.
Beat an egg with a splash of water, brush the dough and sprinkle with sesame seeds. Bake the sausage mummy 35-40 minutes until deep golden and cooked through. Cool to room temperature to slice.
Serve with a choice of condiments.