| | Directions |
- Preheat oven to 400 degrees F.
- In medium saute pan, on medium heat, combine the Premio Sweet Italian Sausage Meat and the diced Premio Kielbasa sausages with the olive oil.
- Cook until almost done, drain.
- Add the minced garlic and stir for about one minute.
- Add the chicken stock, paprika, onion powder, nutmeg, salt and pepper. Cook down until liquid has evaporated, about two minutes.
- Add the sherry and stir.
- Unfold the pastry sheet.
- Combine the egg and water. With a pastry brush, apply the egg/water mixture around the edges of the pastry sheet.
- Place half of the Premio Sausage Kielbasa mixture over 3/4 of the pastry sheet.
- Roll lengthwise until tight and seal the edges. Repeat the same method on the second pastry sheet.
- Place on parchment lined baking sheet side by side.
- Brush the tops and sides with the remaining egg water mixture. Bake for 15 to 20 minutes until golden brown.
- In the meantime, combine the Dijon mustard, mayonnaise and honey. Place in small dipping bowl.
- Remove the Premio Sausage Kielbasa Wellingtons the from oven and slice each roll into 8 pieces and serve as an Hors d'oeuvre with honey mustard dipping sauce.
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Servings: 8
|  | | Ingredients | | - | | 16 ounces Premio Sweet Italian Sausage Meat |
| - | | 16 ounces Premio Kielbasa, thawed, casings removed, diced |
| - | | 1 tablespoon olive oil |
| - | | 2 cloves garlic, minced |
| - | | 1/2 cup chicken stock |
| - | | 2 teaspoons paprika |
| - | | 1 teaspoon onion powder |
| - | | 1/2 teaspoon ground nutmeg |
| - | | 1 teaspoon kosher salt |
| - | | 1 teaspoon cracked black pepper |
| - | | 2 tablespoons dry sherry |
| - | | 2 sheets frozen puff pastry, thawed |
| - | | 1 egg, beaten |
| - | | 1 tablespoon water |
| - | | 1/2 cup Dijon mustard |
| - | | 1/4 cup real mayonnaise |
| - | | 1/2 cup honey |
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