Photo of Sausage breakfast wrap with apple chutney by WW

Sausage breakfast wrap with apple chutney

4
4
4
SmartPoints® value per serving
Total Time
42 min
Prep
20 min
Cook
22 min
Serves
8
Difficulty
Moderate
We give breakfast a decadent twist with these pastry-wrapped chicken sausages. Topped with homemade apple chutney, they're well worth getting out of bed for. This recipe is super easy to prepare and feeds a crowd in under 45 minutes, making it ideal for weekend and holiday meals when folks can gather and linger. These wraps are also make a great addition to your next brunch menu. Be sure not to pack your brown sugar to ensure the sugar amount is accurate. Use a crispy variety of apples, such as honeycrisp or granny smith to maintain the texture of the apples after they are cooked.

Ingredients

Cooking spray

1 spray(s)

Ginger root

1 Tbsp, fresh, grated

Uncooked shallot(s)

1 medium, minced

Fresh apple(s)

3 medium, unpeeled, cored, seeded and diced (about 3 cups)

Raisins

¼ cup(s)

Ground cinnamon

¼ tsp

Unpacked brown sugar

1 Tbsp

Apple juice

½ cup(s), unsweetened

Apple cider vinegar

1 Tbsp

Cooked chicken sausage(s)

8 oz, or turkey (4 average sized links)

Reduced fat crescent roll dough

4 piece(s)

Instructions

  1. Preheat oven to 375°F. Coat a nonstick skillet with cooking spray. Add ginger and shallot and sauté over high heat for 1 minute. Add apples, raisins, cinnamon, brown sugar, apple juice and vinegar. Cover and simmer 12 to 14 minutes, or until the apples are tender.
  2. Meanwhile, separate crescent rolls. Shape dough into 2 rectangles made of 2 rolls each and press seams together to make smooth rectangles. Cut each rectangle into 4 strips for a total of 8 strips.
  3. Cut each sausage in half lengthwise. Wrap one strip of dough around each half sausage.
  4. Place wrapped sausages on nonstick cookie sheet and bake 8 minutes, or until dough is golden. Remove from cookie sheet and serve immediately with chutney. Yields 1 pastry-wrapped sausage and about 1/2 cup of chutney per serving.