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Johnsonville Vol au Vent with Sausage in Mushroom Cream Sauce

Tasty bites of sausage and harvest vegetables in a delicious French pastry? Yes, please. Your guests won’t be able to eat just one of these show-stopping apps. And neither will you.

Recipe by Jason Lee of

Prep Time
Cook Time

What You Need

  • 1 pkg Johnsonville® Italian Sausages With Basil, decased
  • 1 cup potato, diced
  • ½ cup onion, diced
  • 1 cup carrot, diced
  • 12 button mushrooms, quartered
  • ½ cup milk
  • 2 tbsp. olive oil
  • 1 litre vegetable stock
  • 1 can (540ml) ready-to-serve cream of mushroom soup
  • 2 tbsp. all purpose flour, if needed
  • Coarse sea salt and fresh cracked black pepper to taste
  • Handful of chives, chopped
  • 8 store-bought vol au vent pastry shells


  1. Roll the sausage into 1-inch meatballs (1 package will yield approximately 15-18). In a medium saucepan, bring the vegetable stock to a boil, and add meatballs. Once the stock returns to a boil, reduce the heat to medium. After 10 minutes, add the potato and carrots and continue to poach for another 10 minutes or until meatballs are cooked all the way through. Drain and set aside. 

  2. In a pot, heat the olive oil over medium heat and sauté the onions and mushrooms until the onions are translucent. Add the soup, milk, meatballs, carrots and potatoes. Simmer mixture for 5 minutes, mixing well so everything is incorporated. If the mixture seems too thin, stir in the flour and simmer for another 5 minutes until thick. Add salt and pepper to taste. 

  3. Heat vol au vent pastry shells according to the instructions.

  4. Spoon the sausage mixture into pastry shells, garnish with chives and serve immediately.