Sausages in puff pastry without yeast
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Make bratwurst wraps for a bite-sized, party-friendly snack. Store-bought dough makes this a breeze. Slice bratwurst into discs, wrap each in a strip of dough, sprinkle with poppy seeds, and bake. Serve with mustard for dipping. The perfect beer 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:
- Half a package of puff pastry without yeast, defrosted
- 4 bratwurst (or knackwurst) sausages, weighing 110 g each.
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Cooking the dish according to the recipe:
- Slice four 110g (4.5 oz) bratwurst (or knackwurst) sausages into 6 discs each. Roll out 450g (16 oz) of dough into a 15x30cm (6x12 in) rectangle; cut crosswise into 12 strips, then cut each strip in half.
- Wrap a circle of sausage in a strip of dough and place on a parchment-lined baking sheet; brush the dough with beaten egg and sprinkle with poppy seeds. Bake at 200°C until golden brown, 12-15 minutes. Serve with mustard.
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