SUPER BOWL SNACK THROW DOWN WEEK 17

INSIDE POCKET SAUSAGES

This is the last week of playoff cooking for the Super Bowl Snack Throw Down. I think there might be one more recipe to go for the actual Super Bowl Game! Head on over to HIGHLOWAHA to get the latest information on the Throw Down Challenge and to see my competitor's entry! Once again, there will not be a reader vote. However, the regular judges will be critiquing us and a third judge will be preparing and taste-testing...yum!

Our ingredient this week is kielbasa sausage. The main recipes I use kielbasa for are my Jambalaya, which isn't football party friendly, and the Black Bean Kielbasa soup that I already shared during this contest. I wanted to make something different, yet easy, and bite sized. I found the following recipe from the Food Network website. While the sausage itself looks simple and maybe a little plain, a "mustard bar" will allow your guests to customize their favorite bite!

INGREDIENTS

1. 2 large egg yolks
2. 1 tsp water, plus more for brushing
3. 1 1/2 rings kielbasa sausage
4. flour for rolling out pastry
5. 2 sheets prepared puff pastry, thawed per directions on package
6. assorted mustards for your "mustard bar"

DIRECTIONS

1. Preheat oven to 425 degrees. Beat the egg and water and set aside
2. Cut the kielbasa into 8 (3-inch) pieces
3. On a lightly floured surface, toll out the pastry sheets into 12 by 12 inch squares. Cut each sheet into 4 equal sized squares. (You'll have 8 total)
4. Brush 1 square with water around the edges. Place the sausage along one edge and roll up to the other edge. Fold the ends of the pastry over the sausage like a present. Place on parchment paper, seam side down. Press all edges firmly to seal. Continue with remaining pastry and sausage.
5. Brush the tops and sides of the sausage packages with the egg wash and bake until browned and shinny, about 25 minutes
6. Transfer to a rack and cool for about 20 minutes before slicing and serving.
7. These can be served warm or at room temperature

Here's the 3 inch section, ready to be wrapped up in its own little blanket of pastry!
I just rolled it up, firmly pressed the seam together
and then folded the ends in just like a present.

They are basking in their egg wash and ready for a 25 minute party in my oven.
Golden goodness!

I plated the Inside Pocket Sausages with three different kinds of mustards including Grey Poupon, Regular Yellow Mustard and a Boars Head Cajun Style Roumalade. My personal favorite was the Grey Poupon.

I hope the taste tester enjoys making this recipe this week!