Recipe by @cookinwithfury
- 1 package (12 oz.) GATC Apple Maple Turkey Sausages
- 1+2 tablespoons olive oil
- 2 garlic cloves, minced
- 2 tablespoons ginger root, finely grated
- 4 medium onions, diced
- 3 mangos, diced
- 3 red apples, diced
- 1⁄3 teaspoon stevia
- 1⁄3 cup apple cider vinegar
- 2 tablespoons mustard seeds
- 1⁄2 teaspoon salt
- 1 jalapeño pepper, diced (optional)
- 2 sheets of regular or gluten-free puff pastry, thawed
- 1 egg, whisked
Preheat oven to 375 °F.
In a large skillet over medium heat, add olive oil and GATC Apple Maple Turkey Sausages. Cook for about 7-10 minutes covered and turn every 2 minutes until internal temperature reaches 165°F.
With tongs, remove turkey sausages from skillet and place onto a cutting board. Slice turkey sausages into bite-sized pieces and set aside.
In the same skillet add remaining olive oil, garlic, ginger and cook until fragrant and golden brown.
Then add onions, mango, apples, stevia, apple cider vinegar, mustard seeds, salt, and jalapeño. Cover and cook for 90 minutes, stirring occasionally at first and more frequently when chutney begins to thicken.
Meanwhile, prepare puff pastry sheets. With a rolling pin, roll dough to half of the original thickness and be sure to apply even pressure from the center to the edges.
With a circular cookie cutter, cut 12 rounds and place each on a parchment-lined sheet pan. Set aside.
When chutney is dark and soft, use a potato masher or fork to mash mixture into a chunky consistency. Cook down and stir for 5 more minutes.
Mix turkey sausage into chutney and stir until thoroughly combined. Remove skillet from heat. Add a scoop of chutney to the center of each pastry and brush edges with egg wash.
Bake until pastry is golden brown, about 5-10 minutes.
Gobble up and enjoy!
“You can also use a soup can or mason jar to cut puff pastry into rounds. If you make extra chutney than the recipe calls for, store in fridge for later use—tastes great served cold over leftover turkey sausages!”