Brooklyn Cured’s smoked beef sausages get the mummification treatment with prepared puff pastry. Don’t skip the egg wash, it gives the pastry sheen, but it also helps it stick together during wrapping. Creamy peas and spinach are a mellow complement to the savory sausages. Cook, relax, and enjoy!
What you’ll need:
1 sheet puff pastry
4 smoked beef sausages (Brooklyn Cured, 12 oz)
10 oz frozen peas
2 oz cream cheese
2 oz spinach
0.5 oz yellow mustard
1 large egg
freshly ground pepper
pastry or silicone brush
rimmed baking sheet
Preheat oven to 400° F. Bring puff pastry to room temperature. On a lightly floured surface, roll puff pastry to even out. Cut into ½ inch strips (you might have a little extra pastry).
Beat egg in a small bowl to make an egg wash. Using a brush (or your fingers), lightly brush pastry strips with egg wash. Use 4 strips to wrap each of the sausages, overlapping as you go, to cover most of the sausage (but don’t forget to leave a space for the eyes!).
Brush wrapped mummy dogs with egg wash and arrange on a parchment-lined rimmed baking sheet. Bake until golden brown, 20-25 minutes.
Meanwhile, trim root from shallot. Halve, peel, and thinly slice. Strip leaves from thyme sprigs. Heat 1 tablespoon oil in a large skillet over medium-high. Add shallot and thyme. Cook, stirring, until soft, 3 minutes. Season with ground pepper and ½ teaspoon salt.
Finish peas and spinach
Add peas, cream cheese, and ½ cup water. Bring to a simmer and stir until cream cheese is dissolved, about 3 minutes. Add spinach and ¼ cup water and cook, tossing gently, until spinach is wilted and sauce is creamy and coats the vegetables, about 2 minutes.
Open a small corner of a mustard or ketchup packet and dot 2 eyes on each of the mummies. Serve mummy dogs on top of peas and spinach. Enjoy!