Cocktail Sausages with Rosemary and Spicy Mustard
Can anyone really resist pork wrapped in pastry? Fine. Good for them. We can’t. Try this twist, which uses mini sausages that you sauté with fresh rosemary and serve with spicy Dijon mustard for dipping. The updated version is grown-up enough to impress your most sophisticated friends, but close enough to the original to leave your inner child (or any child) satisfied.
Serves 8 to 10
INGREDIENTS
- 2 tablespoons olive oil
- 18 to 20 cocktail sausages, such as Vienna sausages (breakfast sausages cut into 2-inch lengths are fine too, as are full-size smoked sausages cut thickly on the bias into 2-inch lengths)
- 1 teaspoon minced fresh rosemary
- Cooking spray
- 2 packages prepared crescent roll dough
- Dijon mustard, for serving
INSTRUCTIONS
- Preheat the oven to 375°F.
- Heat the olive oil in a cast-iron skillet over moderately high heat. Add the sausages and cook, stirring a few times, until browned on all sides, about 5 minutes; if using uncooked sausage, cook for another 10 to 12 minutes. In the last 2 minutes, stir in the rosemary. Transfer the sausages to a plate lined with paper towels and set aside.
- Lightly coat a baking sheet with cooking spray. Unroll the crescent rolls and cut each triangle into 3 equal strips. Set the sausages on the strips and roll up. Arrange the sausage rolls 2 inches apart on the prepared baking sheet.
- Bake for about 15 minutes, rotating the baking sheet halfway through, until the dough is puffed up and golden brown. Serve immediately, with Dijon mustard on the side. Refrigerate any leftover crescent dough for breakfast.
