Sausage Pastrizza Recipe
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Pastrizza topped with Caramelized Onions and Sausage with a Dijon and Jarlsberg Spread
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1 puff pastry sheet, thawed
1 spanish onion, julienned
3 spicy sausages with casing removed
1/2 cup grated swiss cheese
1 teaspoon water
1 teaspoon Italian seasoning
salt and pepper, to taste
For the cheese spread:
1 cup grated Jarlsberg or any Swiss cheese; Gruyere would be great too!
1 tablespoon Dijon mustard
2 tablespoons room temperature butter
1/2 teaspoon minced garlic
To make the cheese spread, blend all the ingredients in a food processor until smooth and creamy and spreadable.
Pre-heat the oven to 400 degrees.
In a large frying pan, brown the sausage.
To the same pan, add the onions and saute until they are almost cooked. Season with salt, pepper and Italian seasoning. Toss and cook for a minute more and take off the heat.
Meanwhile, place the puff pastry sheet on a well-floured surface and roll it out to about a 10" x 12" rectangle.
Spread the cheese mixture evenly leaving a 1 inch border on all sides.
Pile on the onions and sausage mixture distributing it evenly across the base.
Make egg wash by beating egg with water until combined.
Apply the egg wash on the one inch exposed borders. The wash will help the pastry to come out nice and golden!
Place the pastrizza on a baking tray and bake for 30 minutes or until the sides are puffed and golden.
Transfer to a tray and let it sit for 2-3 minutes before serving
(16 to 24 ounces) fully
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