Sausages in dough
Votes: 3
Time: 55 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Sausages in dough are a popular snack loved by everyone. And if you have store-bought puff pastry in the freezer, making them is a breeze: wrap pieces of Polish smoked sausage in squares of dough and bake. Serve with different types of mustard with beer or just as a snack.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 large egg yolks
- 1 tsp water + extra for greasing
- 1 cart and a half of smoked Polish sausage
- Flour for working with dough
- 2 sheets of ready-made puff pastry
- Different types of mustard for serving
We recommend
Recipes with similar ingredients: sausages, puff pastry
Cooking the dish according to the recipe:
- Preheat oven to 220°C. Beat the egg with water and set aside.
- Cut the sausage into 8 7cm long pieces and set aside. On a lightly floured surface, roll out the puff pastry sheets to form 30x30cm squares.
- Cut each square into 4 equal squares. Wet the edges of one square with water and wrap the sausage in the dough (first fold the 2 long sides over the sausage, then fold the ends under; press the edges firmly to seal). Place the sausage, seam-side down, on a parchment-lined baking sheet.
- Brush the tops and sides of the dough with beaten egg and bake until golden brown, about 25 minutes. Transfer the sausages to a wire rack and let cool for 20 minutes before serving. Serve the sausages warm or at room temperature with various types of mustard.
Categories:
Similar recipes
