Sausages in puff pastry
Votes: 1
Time: 1 hour 20 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 214, total fat 13 G., saturated fats 5 G., proteins 7 G., carbohydrates 19 G., fiber 1 G., cholesterol 31 mg, sodium 315 mg, sugar 6 G.
Calories 214, total fat 13 G., saturated fats 5 G., proteins 7 G., carbohydrates 19 G., fiber 1 G., cholesterol 31 mg, sodium 315 mg, sugar 6 G.
Fried pork sausages on flaky buns are a popular American breakfast that's easy to transform into a party appetizer. Wrap the sausages in strips of bun dough to create miniature sausage rolls. Serve with maple syrup for dipping, and enjoy the combination of savory sausages and sweet dip.
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:
- 12 pork breakfast sausages, 10cm long.
- 1 tbsp. vegetable oil
- 1 and 1/4 cups flour
- 1 teaspoon baking powder
- 0.5 tsp sugar
- 1/4 teaspoon of baking soda
- 3 tablespoons unsalted butter, frozen in one piece
- 2 tablespoons finely chopped green onions
- 0.5 cups of sour milk or kefir
- 1 tsp coarsely ground black pepper
- Maple syrup, for serving
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Cooking the dish according to the recipe:
- Position a rack in the center of the oven, place a baking sheet on it and preheat the oven to 200°C.
- Combine the sausages in a large bowl with vegetable oil. Place the sausages on a hot baking sheet, spreading them in a single layer. Bake, turning once, until cooked through, about 15 minutes. Let cool completely. Slice each sausage in half crosswise.
- Meanwhile, in a large bowl, combine the flour, baking powder, sugar, baking soda, and 1/4 teaspoon salt. Coarsely grate the frozen butter and add it to the bowl along with the green onions. Add the sour milk and gently mix with a fork. Once a rough dough forms, turn it out onto a floured work surface.
- Working quickly, roll the dough into a 14 x 8 inch (35 x 20 cm) rectangle about 0.3 cm thick. Trim each side by about 1 inch (2.5 cm) to create a neat rectangle measuring 12 x 6 inches (30 x 15 cm). Cut into twelve 1 inch (2.5 cm) wide strips, then cut these strips in half crosswise. You should have 24 strips, each approximately 1 x 3 inches (2.5 x 7.5 cm).
- Wrap a strip of dough around the center of each sausage half and place them seam-side down on a clean baking sheet, spacing them at least 2.5 cm (1 inch) apart. Sprinkle each sausage with a pinch of black pepper. Refrigerate overnight if not baking immediately. Bake until golden brown, 15-18 minutes. Serve with maple syrup on the side.
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