TODAY'S ORIGINAL · ITALIAN-AMERICAN BRUNCH

Calabrian Breakfast Sausage Scrolls with Apple-Fennel Ribbon Riot

Name: Calabrian Breakfast Sausage Scrolls with Apple-Fennel Ribbon Riot
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Cuisine: Italian-American brunch
Ingredients: 1 sheet (about 250 g) Thawed puff pastry; 340 g (12 oz) Raw breakfast sausage, casings removed; 2 tablespoons Calabrian chile paste; 100 g (1 cup) Sharp cheddar, grated; 3 Scallions, thinly sliced; 1 Large egg; 1 tablespoon Water; 2 teaspoons Sesame seeds; 1 small Fennel bulb; 1 large Crisp seasonal apple; 1 large Carrot; 2 tablespoons Fresh lemon juice; 2 tablespoons Extra-virgin olive oil; 1 tablespoon Honey; 2 teaspoons Dijon mustard; 2 tablespoons Fresh parsley, chopped; 3/4 teaspoon, divided Kosher salt; 1/2 teaspoon, divided Black pepper

“Brunch has entered the roundabout at full speed.”

Flaky puff-pastry wheels packed with spicy sausage, cheddar, and Calabrian chile, escorted by a crisp seasonal slaw made with long, theatrical vegetable ribbons. It is sweet, fiery, crunchy, and carrying enough brunch energy to kick down Sunday’s front door.

PREP 30 MINCOOK 25 MINSERVES 6MEDIUM

#spicy wheel #seasonal stripper #brunch-energy

WHAT YOU'LL NEED

Ingredients

1 sheet (about 250 g)Thawed puff pastry
340 g (12 oz)Raw breakfast sausage, casings removed
2 tablespoonsCalabrian chile paste
100 g (1 cup)Sharp cheddar, grated
3Scallions, thinly sliced
1Large egg
1 tablespoonWater
2 teaspoonsSesame seeds
1 smallFennel bulb
1 largeCrisp seasonal apple
1 largeCarrot
2 tablespoonsFresh lemon juice
2 tablespoonsExtra-virgin olive oil
1 tablespoonHoney
2 teaspoonsDijon mustard
2 tablespoonsFresh parsley, chopped
3/4 teaspoon, dividedKosher salt
1/2 teaspoon, dividedBlack pepper

MAKE IT

Method

01
Heat the oven to 200°C/400°F. Line a baking sheet with parchment paper, because even pastry deserves legally competent representation.
02
Cook the sausage in a skillet over medium heat for 6–8 minutes, breaking it into small crumbles with a wooden spoon. Continue until no pink remains and the sausage reaches 71°C/160°F. Drain excess fat and let it cool for 10 minutes; molten sausage is not a personality test.
03
Unfold the puff pastry on a lightly floured surface. Roll it into a roughly 25-by-30-cm rectangle with the authority of a duke flattening an inconvenient map.
04
Spread the Calabrian chile paste over the pastry, leaving a 2-cm border along one long edge. Scatter over the sausage, cheddar, and scallions. Season with 1/4 teaspoon each salt and pepper.
05
Starting at the opposite long edge, roll the pastry tightly into a log. Use the bare border to seal it. Chill the log for 15 minutes so it becomes emotionally prepared for geometry.
06
Slice the log into 12 equal wheels and arrange them cut-side up on the prepared sheet. If one looks lopsided, appoint it head chef.
07
Beat the egg with the water. Brush the scrolls with egg wash and shower them with sesame seeds like tiny pastry celebrities arriving beneath edible confetti.
08
Bake for 20–25 minutes, until deeply golden, puffed, and theatrically crisp. Confirm the sausage filling remains at least 71°C/160°F in the center.
09
Meanwhile, use a vegetable peeler to shave the fennel, apple, and carrot into long ribbons. This is the seasonal stripper portion of the ceremony: vegetables remove their ordinary shapes while maintaining impeccable professionalism.
10
Whisk together the lemon juice, olive oil, honey, Dijon, parsley, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Toss with the ribbons until the slaw resembles a very organized botanical tornado.
11
Pile two warm sausage scrolls onto each plate and add a fistful of ribbon slaw. Serve immediately while announcing that the spicy wheels have successfully conquered the brunch dimension.