Merguez in a Blanket

Korbel Champagne Cellars

13250 River Road
Guerneville, CA 95446-9538

  • RECIPE YEAR: 2014
  • RECIPE BY: Tricia Brown
  • YIELD: Serves 9
  • PAIRS WELL WITH: Brut Rose

In this take on a classic appetizer, the spices from the sausage are balanced perfectly by the fruit and brightness in this medium-bodied sparkling rosé.

  • 1/2 cup mayonnaise
  • 1/4 cup stone-ground mustard
  • 1 teaspoon smoked paprika
  • 2 sheets puff pastry (about 1 pound)
  • 18 lamb merguez sausages, fully cooked
  • 1 egg, beaten
  • Poppy seeds for sprinkling
  • Assorted mustards for serving (optional)


Line several baking sheets with parchment paper.

In a small bowl, stir together the mayonnaise, stone-ground mustard and paprika.

On a lightly floured work surface, roll out each puff pastry sheet into a 12-inch square, then cut each into 4-inch squares. Lightly brush the lower half of each square with some of the mayonnaise mixture. Center a sausage on top of the mayonnaise mixture and brush the top inch with some of the beaten egg. Roll the sausage in the pastry, pressing the seams to tightly seal. 

Brush the top of the pastries with some of the beaten egg and sprinkle with poppy seeds. Cut each pastry roll at an angle into pieces about 1 inch thick. Place about 1 inch apart on the prepared baking sheets and freeze, uncovered, until firm. 

Preheat the oven to 400°F.

Bake until the pastry is puffed and golden brown, about 25 minutes. Serve warm with assorted mustards.

Korbel Champagne Cellars

13250 River Road
Guerneville, CA 95446-9538