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Playing Yummy Mummy: Homemade Sausage Wrapped in Puff Pastry


  • 1 1/2 pounds ground pork or turkey
  • Kosher salt
  • 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
  • Sesame seeds
  • 1 egg
For serving:
  • Red pepper jelly
  • Warm marinara sauce
  • Dijon or whole grain mustards


Serves: 6


Season 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.