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Sausage Wellington

This recipe is often requested by our many return guests. Flaky pastry filled with savory cheeses, sausage and the crunch of water chestnuts.
Recipe chef is Two Meeting Street Inn in
Recipe courtesy of Two Meeting Street Inn Bed & Breakfast
Prep Time : 35 minutes
Cook Time : 30 minutes
Yield : Serves 8
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  • Water chestnuts 1 4 oz. can
  • Onion, grated 1/2 tbs
  • Sausage (ground) 1 lbs
  • Sage 1/4 tsp
  • Cream cheese 4 oz
  • Shredded cheddar cheese 1/3 cup
  • Sliced mushrooms 1 cans
  • Pepperidge Farms puffy pasty sheets 1 pkg (8 pastries)
  • Hollandaise Sauce mix 1 pkg
  • Butter 1/2 cup
  • Milk 1/2 cups
  • Tabasco sauce Dash

1. Brown the sausage. Add the onions and the sage. Drain well.
2. Add cream cheese to sausage and mix well. Add the shredded cheddar cheese.
3. Cut each puff pastry sheet into quarters. Put 1 heaping tablespoon of sausage mixture in the center of each pastry square and fold pastry over to form and triangle and seal edges with a fork.
4. Preheat the oven to 400. Place parchment paper on metal pans and dust lightly with flour.
5. Bake pastry triangles for 30 minutes (or 20 minutes at a 375 degree oven.)
6. For hollandaise sauce: mix sauce mix, butter, milk, and Tabasco in a saucepan and cook until sauce is thickened.
7. Put sausage wellington on a plate and drizzle with hollandaise sauce. Garnish with tomato slices and parsley.