Kielbasa Bites with Apricot Mustard

Recipe by Bravo TV's Top Chef Season 5 winner, Hosea Rosenberg


  • 1 package Teton Waters Ranch Polish Sausage
  • 1 box ready to bake puff pastry sheets

Apricot Mustard

  • ½ C Dried Apricots
  • ¼ C Water
  • ¼ C Champagne Vinegar
  • 2 T Brown Sugar
  • ¼ C Dijon Mustard
  • Small bunch parsley optional


  • Cut sausage into 1/4" circles.
  • Using ring cutter, cut puff pastry into circles that are slightly larger in diameter than the sausage pieces.
  • Using a fork, poke holes in puff pastry circles. Place sausage in center of pastry circles, and put on baking sheet.
  • Bake at 450 degrees for about 10 minutes, or until pastry has puffed up and is golden brown.
  • Allow to cool slightly. Transfer to serving platter.
  • Garnish with apricot mustard (recipe below) & parsley and enjoy!
  • TIP: If any of the pastry pieces rise to one side, and the sausage starts to fall off, quickly push sausage back down in center and return to the oven.

Apricot Mustard

  • Chop apricots into small pieces.
  • Place in small pot and cover with water.
  • Bring to boil.
  • Turn down to simmer and add remaining ingredients.
  • Simmer 5 minutes more and remove from heat.
  • Allow to cool to room temperature.
  • Place in blender and blend at high speed until smooth.
  • Spoon small amount of mustard on top of “Frenchies on a Rug” bites. Top with tiny garnish of parsley if desired.


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