Bear sausage in puff pastry

by Andrew Rochon | May 20, 2021
Bear sausage bites wrapped in golden brown puff pastry served with a dip on a wooden cutting board.

These crispy little bites are addictive, and make a great pass-around snack at a dinner party or hunt camp.


Makes 16-20 pieces

  • 1 sheet puff pastry, cut lengthwise in two
  • 4 bear sausages (1⁄2 lb), casing removed
  • 2 eggs, beaten

Dipping sauce

  • 1 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 head of roasted garlic, removed from skin
  • 1 tbsp lemon juice
  • Cracked black pepper, to taste


  1. Preheat oven to 375˚F
  2. Make sure puff pastry sheet is defrosted. Place uncased bear sausage horizontally at the lower edge of pastry sheets
  3. Curl the edge over the sausage and keep rolling until the whole thing is a tight tube
  4. Pinch the seam of the roll together with your fingers to keep the pastry from opening up when baking
  5. Brush the roll with beaten egg
  6. Freeze for 30 minutes. This will make it much easier to slice
  7. Slice rolls in 8-10 pieces about ½-inch thick
  8. Place onto a baking sheet lined with parchment paper
  9. Bake for 15-20 minutes until pastry puffs and turns golden brown
  10. With a hand blender, mix mayo, Dijon, roasted garlic, lemon juice, and pepper
  11. Spoon a small amount of dipping sauce on top of each piece or serve on the side for your guests to enjoy

Originally published in the June 2020 edition of Ontario OUT of DOORS magazine.

Andrew Rochon

Andrew Rochon is OOD’s food editor. You can follow more of his culinary adventures on Instagram: @wilderness_chef

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