Sausages in dough "Reuben"
Votes: 1
Time: 40 min.
Complexity: easily
Quantity: 24 sausages in dough
Complexity: easily
Quantity: 24 sausages in dough
Nutritional value per serving:
Serving size: 1 of 16 servings
Calories 266, total fat 20 G., saturated fats 8 G., proteins 10 G., carbohydrates 10 G., fiber 1 G., cholesterol 48 mg, sodium 699 mg, sugar 1 G.
Serving size: 1 of 16 servings
Calories 266, total fat 20 G., saturated fats 8 G., proteins 10 G., carbohydrates 10 G., fiber 1 G., cholesterol 48 mg, sodium 699 mg, sugar 1 G.
Try these sausage rolls inspired by the popular Reuben sandwich, made with cheese, beef, and sauerkraut. For this appetizer, you'll need store-bought croissant or bagel dough, mini beef sausages, sauerkraut, and grated Swiss cheese, which melts beautifully. The filling is wrapped in strips of dough, sprinkled with caraway seeds, and baked until the cheese melts and the buns are crispy golden. Dip the sausage rolls in Thousand Island dressing or mustard and enjoy with a glass of beer.
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:
- 0.5 cups sauerkraut, chopped (without juice)
- 3 tablespoons pickled cucumber relish
- 1 tube (220 g) chilled croissant dough
- 60 g Swiss cheese, grated (about 0.5 cup)
- 24 beef cocktail sausages
- 1 large egg, lightly beaten
- Caraway seeds, for sprinkling
- Thousand Island dressing and/or hot brown mustard, for serving (optional)
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Recipes with similar ingredients: yeast dough, sausages, sauerkraut, vegetable relish, Swiss cheese, thousand island sauce, caraway
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Combine sauerkraut and relish in a small bowl; set aside.
- Unfold the dough and pinch the perforations with your fingers. Cut the dough in half lengthwise, then cut each half crosswise into 12 strips. Spread about 1 teaspoon of the sauerkraut mixture on each strip of dough, leaving 1 cm from one of the short edges. Sprinkle with cheese.
- Place 1 sausage on each strip of dough and roll up, pressing gently to seal.
- Place the buns seam-side down on a baking sheet, brush the dough with beaten egg, and sprinkle with caraway seeds. Bake until golden brown, about 15 minutes. Serve with Thousand Island dressing and/or mustard.
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