Sausages in puff pastry with ketchup and mustard
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 153, total fat 7 G., saturated fats 1 G., proteins 6 G., carbohydrates 19 G., fiber 2 G., cholesterol 45 mg, sodium 846 mg, sugar 14 G.
Calories 153, total fat 7 G., saturated fats 1 G., proteins 6 G., carbohydrates 19 G., fiber 2 G., cholesterol 45 mg, sodium 846 mg, sugar 14 G.
Molly Yeh makes her sausage rolls special. She replaces regular sausages with chicken sausage, then brushes each portion with a beaten egg and sprinkles it with a mixture of poppy seeds, sesame seeds, dried onions, and garlic. While the sausage rolls bake, Molly whips up two types of dip: harissa ketchup and honey mustard.
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:
Sausages in dough
- 1 sheet frozen puff pastry (from a 500g package), thawed
- 4 cooked chicken sausages, patted dry
- 1 large egg, beaten
- Bagel topping (a mixture of sesame seeds, poppy seeds, dried onions, and garlic)
- Harissa ketchup, recipe below, for serving
- Honey mustard, recipe below, for serving
Harissa ketchup
- 1 cup ketchup
- 2 tbsp harissa (a paste made from peppers, garlic, and spices)
Honey mustard
- 1 cup Dijon mustard
- 3 tablespoons of honey
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Recipes with similar ingredients: puff pastry, sausages, poppy, sesame, ketchup, mustard, harissa sauce
Cooking the dish according to the recipe:
- Preheat oven to 175°C. Line 2 rimmed baking sheets with parchment paper and set aside.
- On a work surface, roll out a sheet of puff pastry into a 25x40cm rectangle. Cut in half lengthwise, then cut each piece crosswise into four 12x10cm rectangles.
- Wrap each sausage tightly in a piece of dough, brush the cut edge with egg wash, roll on the counter to seal the seam, then cut into 4 equal pieces. Arrange the pieces on baking sheets, spacing them 2.5 cm apart. Brush with beaten egg wash and sprinkle generously with bagel mixture. Bake until golden brown, about 15 minutes. Let cool slightly and serve with harissa ketchup and honey mustard.
Harissa ketchupIn a small bowl, combine ketchup and harissa.
Honey mustardIn a small bowl, mix mustard and honey.
Author of the recipe - Molly Yeh is an American blogger and cookbook author.
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