saltimbocca sausage

Saltimbocca Sausage

(published in Chile Pepper Magazine)

Yield: 1 * Zest Factor: Medium

 

Saltimbocca, Italian for “jumps in the mouth” traditionally consists of meat topped/wrapped in proscuitto and sage. The saltimbocca sausage takes that concept a step further by wrapping the proscuitto wrapped sausage with a layer of croissant dough. Paired with some spicy relish or hot sauce this dog is sure to jump in your mouth.

 

1 spicy chicken sausage, pre-cooked (sausages mixed with jalapenos or habaneros work well)

4 fresh sage leaves

1 strip of proscuitto

2 Pillsbury crescent triangles from the crescent dough

1 egg

1 tablespoon of your favorite hot sauce

½ teaspoon toasted sesame seeds

Preheat oven to 375˚. Wrap a chicken sausage with 3 sage leaves and secure by wrapping a strip of proscuitto around the entire sausage. Next, take 2 triangles of Pillsbury crescent dough and press their sides together to make one large triangle. Wrap the dough around the hot dog as you would roll a croissant. Whisk your egg with hot sauce. Brush the outside of the croissant with whisked egg and top with toasted sesame seeds. Finish with remaining sage leaf. Bake for about 12 minutes until golden.

 

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