Dijon Sausage Patties

Directions

And here's the dough.

I made a couple of batches and then I just split up the dough and made a separate sheet.

A lot easier to cut up.

But that's really all it is.

This recipe is made and/or packaged in two portions.

Keep the dough separate as well.

Yes, it's easier to do all that with one chunk of dough, but if you're using only one meal, bake at least 1 hour and at least 10 minutes.

This recipe can be doubled.

Let it rise in a warm place until doubled.

When the dough is doubled, divide into smaller portions.

Repeat for each portion.

If you're not using the remaining amount, divide the amount in half and form into 4 items.

Pour the leftover breadcrumb mixture into a large bowl and stir in the mustard.

In the bowl with the remaining three portions, mix together the milk, egg, dried sausage, oregano, chickpeas, 1 teaspoon cayenne and 1 teaspoon salt.

Turn the mixer up to a high setting and stir until the ingredients are well blended.

Do not overmix!

When the dough has doubled, flip over and divide into 4 pieces.

A little at a time, roll the pieces tautly into a 9x13 inch rectangle.

Arrange the pieces into a 9x13 inch baking dish.

Arrange the pieces on the baking dish, overlapping and turning the pans so they are not overlapping.

Preheat the oven to 350 degrees.

Place the bottom of the baking dish on a baking sheet, about 1/2 inch up the sides of the baking dish.

Next, pour the 2 cups of the filling on the bottom of the baking dish.

Sprinkle the remaining 2 cups of the filling on the top of the baking dish.

Repeat for each portion.

Let rise 2 hours, or until double.

Note:

If you like your dough to stay soft and fluffy, you can stretch it out in the fridge, or in a fresh loaf pan.

Tightly wrap the pieces into plastic wrap and chill in the refrigerator.

The longer the dough is in the freezer, the softer it will be.

When the dough is ready, preheat the oven to 325 degrees and lightly grease the pan.

Prepare the with the remaining ingredients:

The dough can be made 2 hours ahead.

It's still very fluffy and easy to handle.

Plate the dough on a baking sheet in a single layer.

Let rise until doubled, about 20 minutes.

If you are using only one portion of the dough, spread the remaining portion onto the bottom, slanting slightly.

Place the pieces 2 inches apart on the bottom and on the top of the baking dish.

If using a double portion, spread the noodles evenly over the noodles and then spread the ham.

Place the bacon on top and drizzle with more dry mustard.

Serve with brownies.