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.

Author

Josh Mudse

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

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