Sausagecroustade Recipes

SAUSAGE CROISSANTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir sausage in a skillet over medium-high heat until browned, about 8 minutes. Drain.
• Mix sausage, onion, cream cheese, and jalapeno peppers together in a bowl until well combined. Spoon about 1 tablespoon sausage mixture onto each crescent dough triangle; fold corners around sausage and roll up into a crescent, ending at the tip of the triangle. Place rolls on baking sheets.
• Bake in preheated oven until rolls are golden brown, about 15 minutes.

SAUSAGE CROUSTADES

Steps:

• Remove crusts from bread; reserve for another use.
• With rolling pin, lightly roll slices to flatten.
• Press into lightly buttered muffin cups to form cups with 4 points.
• Brush lightly and sparingly with melted butter.
• Bake in 375f degree oven for 5 to 8 minutes or until light golden.
• (Toasted cups can be made ahead and stored in plastic bags in refriferator for up to 4 days. Return them to muffin cups before filling and baking.) In skillet, heat remaining butter over medium heat; cook onion and garlic (if using), stirring occasionally.
• Add mushrooms and sausage; cook,stirring occasionally, for about 8 minutes or until sausage is no longer pink.
• Add flour, salt, thyme, marjoram and pepper.
• Stir until flour is blended with drippings.
• Add cream and lemon juice; cook, stirring, for about 2 minutes or until mixture thickens.
• Taste and add more salt, thyme or marjoram, if necessary.
• Spoon sausage mixture into toasted cups and sprinkle with Parmesan.
• Bake in 375f degree oven for 5 to7 minutes or until heated through.

CROUSTADES WITH DUXELLES

Steps:

• Croustades: with a pastry brush, coat the inside of two miniature muffin pans (24 total muffins) with the melted butter.
• With a plain or fluted 2 1/2" cutter, cut rounds from the 24 slices of bread; carefully fit them into the muffin tins, pushing the center of the bread into the well and gently molding them around the bottom of the tin Push the tops of the bread rounds into petal shapes; each bread round should form a little cup Bake the croustades at 400° for 10-12 minutes or until they brown slightly on the rims, then remove them from the tins and let them cool.
• Duxelles: In a heavy 10-inch skillet, slowly melt the butter; add the shallots, stir them and cook over moderate heat for about 4 minutes.
• Add the mushrooms and stir thoroughly to coat them with butter In a few minutes, they will begin to give up a good deal of moisture Stir them from time to time and continue to cook until all the moisture has evaporated, about 10-15 minutes; remove pan from heat; cool slightly.
• Sprinkle the flour over the mushrooms and stir until not a trace of flour is visible; pour in the cream.
• Put pan back on heat and stir constantly while bringing to a boil; simmer 5 minutes Remove from heat; add salt, parsley, chives and lemon juice.
• Cool filling.
• Use a small spoon or a decorating bag to fill the croustades, mounding the filling slightly; sprinkle each one with a little bit of parmesan cheese.
• Before serving, heat the croustades at 350° for about 10 minutes.