We use our own Ground Lamb and mix it with orange zest, fennel, and coriander plus a dollop of Dijon mustard. This creates a mildly flavored and delicious sausage. We then wrap it up in puff pastry and freeze. Simply thaw and bake for around 15 minutes or until the pastry is golden brown. (165F internal temp) 5 per package. I like to dip mine in yellow mustard. 🙂
Frozen. Take & Bake Product. Sold by the package.
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