Crust sausage

The sausage in crust is an idea halfway between a second course and a rustic one that I find really delicious! The preparation is very simple and also quite fast, but I assure you that the final effect is remarkable, you will amaze all your guests! In reality it is a kind of revisiting of the fillet in crust, but obviously in a much easier version. What can I say … if you want to try your hand at the sausage in a crust, it could be an idea to bring to the table at Easter or for the Easter picnic;)

  • Doses for 4 people:
  • 2 rolls of brisee pasta
  • 600 gr of sausage
  • mustard
  • 1 yolk
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 20 min
  • cooking: 30 min
  • total: 50 min

Method

How to make crusted sausage

Gently spread the brisée sheets and brush them with mustard.
Place the sausage, one piece at a time, on the pasta and close the sheet over it.
Keep it up with all the pieces of sausage.

Arrange the pieces of sausage in the mold one after the other, rolling them up as if to form a large snail.
Brush the surface with the lightly beaten egg, then bake in a pre-heated fan oven at 200 ° C for 25-30 minutes, or until golden brown.

Let it cool slightly, then serve the sausage in a crust.

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