Saucisses En Chemise

Saucisses En Chemise

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Servings: 4
Calories: 637


  • 2 tbsp olive oil
  • 1 lb chipolata sausages
  • 8 oz made-weight flaky pastry defrosted if frozen
  • 2 tbsp tarragon or Dijon mustard
  • milk or water for glazing


  • Heat to oven to 200°C (400°F) gas 6.
  • Heat the olive oil in a frying-pan large enough to take the sausages in one layer. Place them side by side in the pan and cook them over a moderate heat for 8 minutes or until an even golden brown, turning frequently. Transfer to a plate and drain on absorbent paper. Cool.
  • Lightly flour a board and roll out the flaky pastry 5 mm (1/4 in) thick to make a strip just a little wider than the sausages. Cut the strip into rectangles large enough to fold over each sausage.
  • with a palette knife, spread each rectangle of pastry with a little tarragon or Dijon mustard, leaving the edges free. Place a cold sausage on each rectangle and brush the edges with a little milk or water.
  • Roll up the pastry like a little package, sealing the edges firmly together. Brush the top of each with a little milk and transfer to a baking tray. Bake in the oven for about 15 minutes or until the pastry is golden brown.
  • Arrange the pastry packages on a heated serving platter and serve immediately.
Calories: 637 kcal
Carbohydrates: 47 g
Protein: 26 g
Fat: 40g
Saturated Fat: 12 g
Sodium: 1561 mg
Potassium: 216 mg
Fiber: 7 g
Sugar: 1 g
Vitamin A: 10 IU
Vitamin C: 1 mg
Calcium: 24 mg
Iron: 2 mg
Ingredients Pork, Pork Sausage
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