Breakfast Wellington

Wow..this came out better than I hoped. My wife is skeptical when I start playing in the kitchen and she admitted these were delicious.

Edge-to-edge perfection. No skill required.

Shop Now

Step 1

Set SV to 150 and use water displacement method (and a weight) to put the entire tube of sausage into the bath. At one hour mark remove from bath, discard plastic wrapper and slice into 8 even pieces. Place back into bag w/weight and use displacement to SV another hour.
Step 2

Prepare your Wellington pockets. I used one Pillsbury crescent roll and separated into 4 squares. Hard fried four eggs, sauteed onions and a bit of cheese before adding the sausage slices.
Step 3

Pull crescent dough around the stacked fillings to make nice balls. This dough has plenty of butter so I did not add any on top. If you are using puff pastry, you will want an egg wash or some melted butter on top.
Step 4

Bake at 375 for 15 minutes or until golden brown. I was worried about grease making the bottoms soggy so I cooked these on a rack. That was not necessary. Just cook them on a cookie sheet.
Step 5

I browned the other 4 patties to snack on while the wellingtons were in the oven. Because, who can wait 15 minutes?

Finishing Steps
Step 0

These would be perfect to make ahead to take to a potluck or a travel game for your kids youth sports team.