chicken sausage and spinach danish Recipe

Savory Chicken Sausage and Spinach Danish


Prep Time

Total Time

Gluten Free


15 min

30 min


All-natural chicken sausage and fresh baby spinach add lots of flavor and protein to this savory breakfast pastry recipe.

All Natural Fully Cooked Chicken Sausage Skinless Links

This recipe is made with

Fully Cooked Skinless Chicken Sausage Links

Product Information

You can also make this recipe with

Fully Cooked Pork Sausage Links, CN Fully Cooked Skinless Turkey Sausage Links, CN


1/4 cup water 
5 ounces baby spinach 
7 ounces Jones Dairy Farm All Natural Fully Cooked Breakfast Sausage Links, chopped 
1/2 cup crumbled feta cheese
1/4 cup sundried tomatoes, soaked and chopped 
1 egg 
1 tablespoon water 
2 sheets puff pastry, thawed if frozen 
1 teaspoon crushed red pepper flakes, divided


Step 1
Heat oven to 400˚F. 

Step 2
Add water and spinach to small skillet. Cook until spinach is just wilted, about 3 minutes. Drain and let cool. Mix sausage, feta, and tomatoes with spinach.

Step 3
In small bowl, whisk together egg and water. 

Step 4
Unroll one sheet of pastry onto floured surface. Brush with half of egg and spread with half sausage and spinach mixture. Starting at one end, roll pastry up like a jelly roll. Use a serrated knife to cut into 12 pieces. Arrange on baking sheet; sprinkle with 1/2 teaspoon red pepper flakes. Repeat with remaining ingredients. 

Step 5
Bake 15 minutes, or until puffed and golden.

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