Every holiday season, from Thanksgiving to Christmas to New Years, we’re asked to bring something to a get-together. Well, that is, 5-10 times per season (it can seem like more)!

Inevitably we begin to run out of ideas after a couple family dinners or Christmas parties, so we scour pages of Google results looking for fresh ideas. There’s also the necessary, but cautious Pinterest-browsing, which normally ends with high hopes of breathtaking desserts shattering, and looking more like burnt piles of goop…

So this year we tried to be creative without turning to our typical uninspiring sources, and it paid off!

Although it probably hasn’t made it’s way into our blog yet, Forrest has an unhealthy obsession with Gordon Ramsay. He’s stayed up late many a night watching Chef Ramsay instructional videos, television shows, and even compilations of his “greatest insults.” If you’ve watched any of Gordon’s work, you’ll know that one of the dishes he is most known for is his beef wellington. If you don’t know what it is, check it out. It’s RIDICULOUS.

We decided to let that dish inspire us in an extremely cost-effective way, and give us something new and unexpected. We also know we aren’t on his level…at all. But, it’s our budget homage to Forrest’s culinary man crush.

These “Wellingtons” of ours are simple, fun, and delicious. Surprise your next guests with a tray and let me know how they are received! They are centered around our favorite Al Fresco Chicken Sausages around!

Here’s what you’ll need:
Al Fresco Chicken Sausages (any flavor would work!)
Thinly sliced Serrano Ham
Honey Dijon Mustard
Phyllo Dough
1 egg

Directions:
1. Coat each Al Fresco Chicken Sausage with a healthy amount of dijon mustard.
2. For each sausage, lay out two slices of Serrano ham next to each other to form one larger piece. Place the sausage on the ham, and wrap the sausage. The mustard will help it stick.
3. Then, for each wrapped sausage, place on 2-3 sheets of phyllo dough and carefully wrap again.
4. Place the folded side down on a baking sheet (with parchment paper, or greased).
5. With a pastry brush, coat each one with your egg wash.
6. Place in the oven for 20-25 minutes at 350, or until the dough is well-browned.
7. Once out, let cool, then slice into thirds. You can place more dijon nearby for dipping!

Al Fresco has even more than just chicken sausages! Be sure to check out their bacon, burgers, and meatballs. All so flavor packed and delicious!