Pepper Sausage Fingers

(from castro15’s recipe box)

Categories: Halloween


  • 1 sheet frozen puff pastry, thawed
  • All-purpose flour, for dusting
  • 8 links fully cooked Italian chicken sausage
  • 1 large egg, lightly beaten
  • 1/3 cup finely grated asiago cheese
  • Black pepper
  • 1/4 cup mayo
  • 1/4 cup sour cream
  • 2 tbsp. Dijon
  • 1 small garlic clove, grated
  • Kosher salt


  1. Preheat the oven to 400. Roll out the puff pastry into a 10-inch square on a lightly floured surface. Cut into 8 strips, then cut each in half crosswise. Pat the sausages dry with a paper towel and cut each in half crosswise. Wrap a strip of puff pastry around each sausage, gently rolling the seams against a clean surface to seal.

  2. Arrange the wrapped sausages on a baking sheet, leaving a little space between each. Brush with the beaten egg and sprinkle with the cheese and 3/4 tsp pepper. Bake until golden, 25-30 minutes.

  3. Combine the mayo, sour cream, mustard, and garlic in a small bowl; season with salt and pepper. Serve with the sausages.

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