Sausages - mummies in filo dough
Votes: 2
Time: 55 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
When wrapping the sausages in dough, don't be too meticulous. Carelessness will only make the little mummies look creepy.
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:
- 1 package (450 g) of hot dog sausages
- 60 g cheddar cheese, thinly sliced into 16 thin slices
- 0.5 tsp table salt
- 0.25 tsp garlic powder
- 0.25 tsp freshly ground black pepper
- 8 sheets of filo pastry
- 110 g melted unsalted butter
- Ketchup, yellow mustard, barbecue sauce or any dipping sauce of your choice
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Cooking the dish according to the recipe:
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper. Cut the sausages lengthwise and place a slice of cheese inside each. Set aside. In a small, deep bowl, combine the salt, garlic powder, and pepper.
- Take one sheet of puff pastry. Cover the remaining dough with a damp towel or paper towel. Place the sheet of dough on a large cutting board or work surface and lightly grease it with melted butter. Sprinkle with the seasoning mixture and fold it in half lengthwise. Brush the top surface with melted butter and cut into thick, 1.25 cm long strips. Take half of the dough strips and wrap one sausage to resemble a mummy. Wrap the other half of the strips around the second sausage, meaning you'll need one sheet of dough to wrap two sausages. Leave a little space at the top of the sausage unwrapped, so it looks like the mummy's face is peeking out from under the dough.
- Place the sausages on the prepared baking sheet. Repeat the process with the remaining dough, butter, seasoning mixture, and sausages. Re-melt the butter if it begins to harden during cooking.
- Bake for 25 minutes, until the mummy sausages are crispy and golden brown. If desired, decorate the mummy's eyes with ketchup or mayonnaise and serve with additional sauce.
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