Sausage puff pastry

Servings: 4

Preparation: 20 minutes

Cooking: 35 to 40 minutes

Ingredients

• 2 large sausages of your choice (Morteau, Italian, herb, spicy...)
• 30 ml (2 tbsp) olive oil
• 2 rectangles of puff pastry, pure butter, about 5x8"
• 1 onion, thinly sliced
• 1 clove of garlic, chopped
• 1 sprig of thyme, leaves removed
• 60 ml (4 tbsp) maple syrup
• 60 ml (4 tbsp) horseradish
• 1 egg, yolk, diluted in very little water
• Salt and pepper to taste

• 12 to 16 multicolored carrots, blanched and cooled, in sticks.
• 60 ml (4 tbsp) Greek yogurt
• 30 ml (2 tbsp) hot mustard
• 1 clove of garlic, chopped
• 15 ml (1 tbsp) maple syrup
• 60 ml (4 tbsp) olive oil
• 1 l (4 cups) arugula salad
• Salt and pepper to taste

Preparation

1. Preheat the oven, rack in the center to 190 °C (375 °F).
2. Put a wooden skewer into the length of each sausage so that it remains straight during cooking.
3. In a hot pan, brown the sausages in the oil, 2 to 3 minutes on each side. Remove and set aside.
4. In the same hot pan, brown the onion, 2 to 3 minutes.
5. Add the thyme, garlic, syrup, horseradish, salt, pepper and cook over low heat for 10 minutes, until the mixture is tender.
6. On the work surface, at the edge of each puff pastry, place a sausage and spread the onion on top.
7. Roll each pastry around the sausage, keeping the opposite ends open.
8. On a baking sheet covered with a silicone mat, arrange the rolls, brush the puff pastry with egg yolk slightly diluted in water and bake for 25 to 30 minutes.
9. In the meantime, in a bowl, mix the yogurt, mustard, garlic, syrup, olive oil, salt and pepper. Check the seasoning.
10. Add the carrots, arugula and mix.
11. Cut the puff pastries into medallions and serve, accompanied by the prepared salad.