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°F
(205°C).
- 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.
