1. Make the blankets. Cut the prepared pastry in 60 strips 1 cm (3/8 of an inch) wide and 12 cm (4 ¾ inches) long.
  2. Take 20 strips and weave a lattice that is 12 cm (4 ¾ inches) x 10 cm (3 ¾ inches). Continue this process until you have three completed lattices.
  3. Make a log out of aluminum foil that resembles a sausage. If you have them, use tubular baking rings that have a diameter the size of a sausage. Drape each lattice on the prepared forms to create semicircular tubes of pastry. Place on a tray lined with baking paper.
  4. Brush the top of each formed lattice with soy milk. Bake at 200° C (400° F) for about 10 minutes, or until golden. Remove from the oven and cool.
  5. Blend all the ingredients for the Black Garlic Tar in a blender or food processor. Taste and adjust the seasoning.
  6. Brush the top of each baked blanket with a thin coating of “tar”. Set aside.
  7. Make the aioli. Mix the Dukkah with the mayonnaise. Taste, and adjust the seasoning to your liking. Pour the dressing into a small ramekin or cocotte.
  8. Lightly grease the sausage, and over medium heat on a griddle or grill, brown the sausages for 5 minutes.
  9. Place the cooked sausages on a serving plate and enrobe each one in a prepared pastry shell. Serve with the aioli on the side.
  10. You can also serve the sausages with a side of sea asparagus (Salicornia) and aromatics – parsley, celery and fennel – dressed with lemon juice, olive oil, kosher salt, and ground pepper.
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One package prepared puff pastry

Black Garlic “Tar”

50g (2 oz) black garlic

100 ml (1/3 cup) water

3g (½ tsp) salt

20 ml (1 tbsp and 1 tsp) vinegar

Dukkah (Duqqa) (Egyptian condiment blend) Aioli

100g (1/2 cup) *mayonnaise

15g (1 tbsp) Dukkah

Kosher salt and pepper, to taste