As usual, when I’m testing recipe ideas, I’m asked multiple times, “what’s for dinner?”, to which I reply, “a new recipe.”  That, undoubtedly is met with, “what’s it called?”, to which I sadly snap, “It doesn’t have a name.” I don’t mean to be short with my husband and kids, but when I’m trying to cook, remember my ideas, and plate a meal, I don’t have time to think up names and fully describe what they’re about to eat.  To be honest, I don’t want to describe it because I HATE the Elvis-lip of confusion and “I don’t like ____” response.

Coming up with names for recipes is quite difficult for me.  Even with an English degree, my instinct is to call the dish by it’s ingredients rather than create a schnazzy name.  Last night’s dinner was no different.  I have no catchy, memorable name.  It is simply Sausage with Peppers and Spices on Puff Pastry with a Spicy Aioli Drizzle.

Oh…and by the way, the Elvis-lip and “I don’t like…” response were quickly quieted and dinner was DEVOURED! Ha!     Mom-1; Kids and Husband-ZERO!!!

Sausage Filling

1 lb. ground sausage

1/2 c. chopped onion

1/2 c. chopped sweet peppers

2 cloves garlic-minced

1/2 c. water

1/2 c. tomato sauce

1 tsp salt

1/2 tsp ground black pepper

1 TBSP brown sugar

1 tsp ground cinnamon

1/2 tsp ground coriander

1/2 tsp paprika

pinch red pepper flakes

1 pkg. frozen puff pastry (2 sheets)

1 egg-beaten

In a large skillet, brown sausage over medium-high heat.  Drain fat.  Add onion, peppers, and garlic.  Saute over medium heat until vegetables begin to soften. Add water to deglaze pan.  Add tomato sauce, salt, pepper, cinnamon, coriander, paprika, brown sugar, and red pepper flakes. Heat to a simmer. Simmer for 10-15 minutes to thicken.  Remove from heat and cool slightly before spooning onto puff pastry.

Heat oven to 400 degrees. Roll out 2 sheets onto a cookie and press the seam together.  Using a paring knife, score a 1″ margin around sides of pastry. Brush with egg wash.  Spoon sausage filling over the inside square of the puff pastry; do not fill in the margins.

Bake at 400 degrees for 10-15 minutes or until pastry is puffed and golden brown. Remove from oven and drizzle with aioli before serving.

Aioli

1/2 c. sour cream

1/4 c. mayonnaise

1 TBSP lime juice

1 TBSP horseradish

1/2 tsp salt

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp paprika

1 TBSP milk

Combine all ingredients.  Spoon into a squirt bottle for easy drizzling.

Serve hot!