Les Feuilletés Roulés à la Saucisse
Les Feuilletés Roulés à la Saucisse·(lay fuh-yuh-tay roo-lay ah lah so-sees)
L'Apéro Dînatoire: The Casual Friday Gathering
A cold sheet of supermarket puff pastry sits on the counter next to a jar of sharp Dijon mustard and a pound of raw sausage, because Friday night means the apéro dînatoire—a sprawling spread of blistered olives and sweating slabs of cured meat that proves this is not a polite British cheese board, and it certainly isn't an American deli tray. The undisputed king of that table is the feuilleté roulé à la saucisse: a snappy pork sausage swaddled in buttery puff pastry, tied together with the sharp bite of Dijon mustard, where the real technique is chilling the assembled rolls before they hit a hot oven so the fat solidifies, guaranteeing a spectacular lift as the hot pastry shatters. Cut them thick, slide them onto a napkin, and pass the mustard.
Before you start
Prepare the oven and station.
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Keep the dough cold.
Leave your puff pastry in the refrigerator until the exact moment you need it; heat is the absolute enemy of flakiness.
Ingredients
- all-butter puff pastry1 package
- pork or veal frankfurters6
- Dijon mustard2 tbsp
- egg yolk1 large
- sesame or poppy seeds1 tbsp
Method
- 01
Spread the mustard.
Lightly flour your work surface and unroll the cold puff pastry. Spread a very thin, even layer of Dijon mustard over the dough, leaving a half-inch border at the edges.
- 02
Wrap the sausages.
Cut the pastry into long rectangular strips exactly matching the length of your sausages. Place a dried sausage at the edge of a strip, roll it up tightly, and seal the seam with a tiny dab of water. Place seam-side down on the baking sheet.
- 03
Execute the crucial chill.
Place the baking sheet into the refrigerator for 15 to 20 minutes. Do not skip this; chilling solidifies the butter, ensuring the dough puffs upward rather than melting outward.
- 04
Slice and glaze.
Remove the logs from the fridge, trim the uneven ends, and slice crosswise into 1-inch pieces. Space them out, brush the tops with the egg wash avoiding the cut sides, and sprinkle with seeds.
- 05
Bake until shattered and golden.
Bake on the center rack for 15 to 20 minutes until the pastry is puffed, incredibly flaky, and a glossy, deep golden brown. Let cool slightly before serving.
Notes
Sausage selection is non-negotiable.
Standard American hot dogs are heavily seasoned with garlic and sweeter spices. To achieve the authentic French flavor, you must use high-quality pork or veal frankfurters.
Mind the butter.
Check the puff pastry label carefully. Shortening-based doughs lack the proper Maillard browning and leave a waxy residue; insist on all-butter (pur beurre) pastry.
From Cook French in America.