By Jeanne Winnick Brennan
Photography by Dave Brooks

This sausage pastry can play a starring role at a holiday brunch or buffet.

When the holidays roll around, many families dust off traditional recipes that they use just once a year. Not so Julie Medley, a Sacramento nurse, and her niece, nursing student Johanna Madden, who live and cook together. They frequently prepare recipes that have been in their family for generations.

They also like to try new recipes, such as this braided sausage pastry, which they now include on their long list of holiday favorites.

“During the holidays, when there are so many potlucks and family meals, I often ask myself, ‘What can I do to relieve the hostess?'” says Medley. “The braided sausage puff is perfect because it looks terrific, you can make it ahead, and it works for a brunch or supper.”

Medley believes her love of entertaining and baking is both environmental and hereditary. “My mom was not a good cook but a great baker, and we have all her Polish recipes to prove it,” she says. “We grew up in a baking, entertaining environment, and Johanna’s definitely got the baking gene.”

Sausage Pastry

Preheat oven to 400 degrees. Lightly grease a 15-by-10-inch baking sheet. In a skillet, brown the sausage and onion over medium heat; drain well. In a medium bowl, combine sausage and onion mixture, cheese, apple and sage; mix well. Set aside.

On a lightly floured surface, roll out one sheet of thawed pastry to a 15-by-10-inch rectangle. Spread half the sausage mixture lengthwise down the center third of the pastry. Cutting (horizontally) from the edges to the filling, cut left and right thirds into 1-inch-wide strips. Fold alternating strips over filling in a crisscross pattern, sealing with milk. Repeat with remaining pastry and sausage mixture to make a second pastry puff. (If remaining pastry is too soft to handle, refrigerate five to 10 minutes.)

Using two large spatulas, carefully transfer pastry rolls to the greased baking pan. (At this point, pastry rolls can be wrap-ped in plastic and frozen for up to one week.) Brush pastry with remaining milk. Bake for 25 to 30 minutes or until golden brown. Makes 12 servings total.

Ingredients
1 pound bulk pork sausage 1 medium onion, chopped 2 ounces (1/2 cup) shredded cheddar cheese 1 medium apple, peeled and shredded	2 teaspoons chopped fresh sage (or 1/2 teaspoon dried sage) 1 17-ounce package frozen puff pastry, thawed 2 tablespoons milk

This article appears in the December 2004 issue of Sacramento Magazine.