Day 4 of your weeknight meal planner was another success. Of course, who doesn't like puff pastry?! I would note though that you don't need to preheat your oven until you put the pastry wrapped sausage in the fridge to chill for 15 minutes. And although the recipe doesn't note it, try to work quickly with the puff pastry once it's out of the fridge so it doesn't lose the chilled quality. Also, for this salad and the previous one Tuesday night, I used a tupperware bowl with a lid and shook my salad to evenly coat the spinach or the lettuce.
Ingredients:
3/4 lb italian sausage links, casings removed
1/2 cup fresh breadcrumbs (use the rest Friday)
1 red bell pepper, 1/2 finely chopped and 1/2 cut into very thin strips
1 sheet (half of a 17.3 oz pkg) frozen puff pastry, thawed but chilled (finish it up!)
1 egg, beaten
1 tbsp EVOO
1 tbsp grainy mustard
1/2 lemon, juiced (finish it up!)
salt and pepper
6 cups (half of an 11 oz pkg) baby spinach (finish it up!)
Directions:
1. Preheat the oven to 400. Line a rimmed baking sheet with parchment. Crumble the sausage into a bowl. Stir in the breadcrumbs and chopped bell pepper. Divide the mixture in half and form each into an 11-inch log; refrigerate.
2. Line a work surface with a 16-inch length of parchment. Set the sheet of cold puff pastry on top and roll out into an 11-inch square. Cut the pastry in half. Lay a sausage log down the center of each strip. Brush the long sides with some of the egg. Wrap the sausage in the pastry; press the seam to seal, but do not seal the short ends. Transfer to the baking sheet seam side down.
3. Brush the tops with the remaining egg and refrigerate for 15 minutes. Bake until puffed and golden, 25-30 minutes. Let rest for 10 minutes; quarter each roll crosswise for a total of 8 pieces.
4. Meanwhile, in a bowl, whisk together the EVOO, mustard, and lemon juice; season with salt and pepper. Stir in the bell pepper strips and spinach; toss well.
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