Frenchies on a Rug with Apricot Mustard

Frenchies on a Rug with Apricot Mustard

Recipe by Bravo TV's Top Chef Season 5 winner, Hosea Rosenberg


Ingredients

  • 1 package Teton Waters Ranch Beef Kielbasa or Jalapeño Cheddar Rope Sausage
  • 1 box ready to bake puff pastry sheets

 

Apricot Mustard

  • ½ C Dried Apricots
  • ¼ C Water
  • ¼ C Champagne Vinegar
  • 2 T Brown Sugar
  • ¼ C Dijon Mustard
  • Small bunch parsley (optional)

Directions

  1. Cut sausage into 1/4" circles
  2. Using ring cutter, cut puff pastry into circles that are slightly larger in diameter than the sausage pieces
  3. Using a fork, poke holes in puff pastry circles. Place sausage in center of pastry circles, and put on baking sheet
  4. Bake at 450 degrees for about 10 minutes, or until pastry has puffed up and is golden brown.
  5. Allow to cool slightly. Transfer to serving platter
  6. Garnish with apricot mustard (recipe below) & parsley and enjoy!
  • TIP: If any of the pastry pieces rise to one side, and the sausage starts to fall off, quickly push sausage back down in center and return to the oven.

 

Apricot Mustard

  1. Chop apricots into small pieces.
  2. Place in small pot and cover with water.
  3. Bring to boil.
  4. Turn down to simmer and add remaining ingredients.
  5. Simmer 5 minutes more and remove from heat.
  6. Allow to cool to room temperature.
  7. Place in blender and blend at high speed until smooth.
  8. Spoon small amount of mustard on top of “Frenchies on a Rug” bites. Top with tiny garnish of parsley if desired.