I grew up in an Ukrainian family and my sausage of choice is Kubassa a smoked ham sausage flavored with garlic and spices. For breakfast my grandmother always served fried sausage with our eggs so I wanted to make a dish with Ukrainian style sausage. In Edmonton there were two of my favorite versions, Stawnichy's and Marchyshyn's but living in Georgia I am unable to get either so I'm using the best smoked sausage I can find. I thought why not make a version of pigs in a blanket? To make this very simple why not use a puff pastry sheet as the wrapping? For a topping let us sprinkle on some Montreal steak seasoning to add some garlic, salt and pepper notes.
1 ring of your favorite smoked sausage
4 slices of your favorite cheese
1 egg beaten
1 sheet puff pastry
sprinkling of Montreal steak seasoning
Cut the sausage into 3 inch pieces and roast in a 300 degree oven until browned. Let cool.
Cut the puff pastry sheet into quarters and layer each with a slice of cheese and a piece of sausage. Roll each square into a cylinder and seal. Fold in the sides and seal.
Brush with a egg wash reserving some for later. Bake in a preheated 350 degree oven until browned. Brush with the reserved egg wash and sprinkle on some steak seasoning. Return to the oven to fix the seasoning and let cool a bit. Serve warm.
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How does a good chef think? What is the creative process a
chef uses to come up with new and exciting dishes? What do I need to know to enable that creative process? These are the questions I want to explore in this series of articles. As a chef and an avid cookbook collector I am drawn towards
ideas and techniques of cooking rather than just a collection of recipes. I believe to grow as a chef, I need to continually learn and hone new techniques along with perfecting each technique I use every day. Whenever I go to a restaurant, whether fine dining, neighborhood pub, avant garde, or even fast food, I continually ask myself how can I do this better, what works and more important, what doesn’t? Feel free to send me comments, ask questions. Together, we can explore and make creative cuisine.
Spending almost thirty years in the computing field, I was able to travel experiencing a wide variety of tremendous cuisine. First I became a foodie, and when the opportunity arose, I was able to attend culinary school following my passion. I work as a part-time private chef and volunteer time at the community café in North Bend Oregon providing affordable meals in a restaurant setting to my community.