Sausage Stars
  • 1lb of Mallon’s Sausages
  • 1 Sheet Puff Pastry (thawed)
  • 1 Egg
  • 2Tbs. Mayonnaise
  • 2Tbs. Dijon mustard
  • 1/4C. Apricot Pineapple Jelly
  1. Cut the sausage links into 36 half-inch slices; brown the meat on both sides in a frying pan over medium high heat. No need to fully cook at this time, all you want is to get both sides a little crispy, then set aside on a plate to cool while you get the pastry ready.
  2. Lay the pastry out on your work surface then break the egg into a small dish and brush the entire surface of the pastry.
  3. Stir in 2 cups of flour. The mixture will be very sticky and wet. Let rise in a warm place for 1 hour.
  4. Using a star mini cookie cutter cut out 36 shapes from the pastry. Place the meat onto a baking sheet and cover each one with a piece of pastry and secure in place with a toothpick.
  5. Bake in a 200-degree oven for 18-20 minutes.
  6. While the piggies are baking mix the jelly, mayo and mustard in a small dish, these are good served hot, warm and room temp. Dip and enjoy!


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