Curry-flavored pull-apart sausages

Votes: 1

Time: 2 hours.
Complexity: easily
Servings: 36

Nutritional value per serving:

Serving size: 1 of 20 servings
Calories 295, total fat 24 G., saturated fats 9 G., proteins 10 G., carbohydrates 6 G., fiber 0 G., cholesterol 41 mg, sodium 777 mg, sugar 6 G.

Miniature cocktail sausages are wrapped in strips of puff pastry and baked in a ring in a round pan, allowing for a small dish of dipping sauce to be placed in the center. Tear off one sausage at a time, dip it in the sauce, and enjoy with a glass of cold 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.

Ingredients for the recipe:

1 cup ketchup
1/4 cup honey
1 tbsp yellow curry powder
Freshly ground black pepper
Premium flour for working with dough
1 sheet puff pastry, defrosted
Yellow curry powder, for sprinkling
36 cocktail sausages

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sausages, puff pastry, curry, ketchup, honey

Cooking the dish according to the recipe:

Sauce:

Spray the inside of an 8-inch springform pan with cooking spray. Spray the outside of an 3-3 inch ramekin with cooking spray and place it in the center of the prepared pan. Set aside.
Combine ketchup, honey, curry powder, and plenty of black pepper in a small saucepan. Bring to a boil, then remove from heat and set aside.

Buns:

Lightly flour your work surface and rolling pin. Roll out the puff pastry into a 35 x 22 cm rectangle. Sprinkle with curry powder. Using one sausage as a guide, cut the dough into strips slightly smaller than the sausages, about 3-5.5 cm. Wrap each sausage in a piece of dough and pinch the edge shut.
Preheat oven to 220°C.
Place the sausages in the dough vertically, spaced apart, along the sides of the pan. Make the second circle in the same way. Refrigerate for 30 minutes.
Bake until the tops of the buns are golden brown, about 35 minutes, then cover loosely with foil and bake until the crust is set, about 25 minutes more. Pour the sauce into the center of the ramekin ring and serve.