1996 National Sausage Month
Award-Winning Recipes Second Prize Winner Sarah Officer
of Tucson, AZ.
Sausage Apple Turnovers
- 2 medium baking apples
- 12 ounces regular pork sausage
1/2 cup plus 2 tablespoons pure maple syrup
2 sheets of frozen puff pastry dough
- Peel and core apples and cut into small
slices.
- Over medium heat, brown apples and sausage
in a skillet, allowing sausage to crumble. Cook for 5 to 10 minutes
until sausage is fully browned and apples are soft. Pour off
all the grease and pat with paper towels.
- Stir in maple syrup and chill until mixture
is cool to the touch.
- Thaw puff pastry dough. Cut each sheet
of dough into six pieces.
- On a floured board, roll each piece of
dough into a 6 to 7-inch square.
- Stir sausage mixture to evenly distribute
the maple syrup and put a generous spoonful in the middle of
each dough square. Fold in half and seal the edges. Chill turnovers
until dough is cool to the touch. Turnovers may be frozen wrapped
in plastic for cooking at a later time.
- Preheat oven to 400 degrees F.
- Bake turnovers on a cookie sheet for 15
minutes or until golden brown. if turnovers are frozen, they
may go directly into the oven without thawing. Frozen turnovers
may require a longer cooking time. Serve warm.
Makes 12 turnovers.
Council hint: We also tried this recipe
with two large tubes of crescent roll dough. It is a tasty shortcut.
It makes 16 small turnovers with crescent dough; six with pastry
dough.
Recipe provided courtesy National Hot Dog And Sausage
Council.
