Pretzel-flavored sausage rolls with cheese dipping sauce
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 64
Complexity: easily
Servings: 64
Nutritional value per serving:
Calories 107, total fat 6 G., saturated fats 2 G., proteins 5 G., carbohydrates 8 G., fiber 0 G., cholesterol 19 mg, sodium 706 mg, sugar 1 G.
Calories 107, total fat 6 G., saturated fats 2 G., proteins 5 G., carbohydrates 8 G., fiber 0 G., cholesterol 19 mg, sodium 706 mg, sugar 1 G.
These sausage rolls are made like pretzels, quickly simmered in boiling water with baking soda, giving them a distinctive flavor and a brown crust. Instead of regular dough, store-bought biscuit dough is used. When baked, it turns out fluffy and textured. Serve the sausage rolls as an appetizer with mustard and homemade cheese sauce for dipping.
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:
Pretzels
- 900 g chilled biscuit dough
- 800 g smoked cocktail sausages
- 0.5 cups of baking soda
- 1 large egg, lightly beaten
- Salt for sprinkling pretzels
- Hot brown mustard, for serving
- Cheese dipping sauce, for serving, see recipe below
Cheese dip sauce
- 170 gr. grated yellow cheese (1.5 tbsp.)
- 170 g of grated soft yellow cheddar (1.5 cups)
- 1 tbsp cornstarch
- 0.5 tsp ground cayenne pepper
- 1 can (300 gr.) condensed milk without sugar
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Cooking the dish according to the recipe:
- Preheat oven to 200°C. Line 2 rimmed baking sheets with parchment paper.
- Divide the dough into individual pieces. Roll out one piece of dough into a strip approximately 2.5 x 7.5 cm. Place one smoked cocktail sausage in the center of the strip of dough, then roll it up tightly and pinch the edges. Place on one of the prepared baking sheets. Repeat with the remaining dough and sausages.
- Meanwhile, bring 6 cups of water to a boil in a large saucepan over medium-high heat. Stir in the baking soda until completely dissolved. The water will sizzle vigorously at first. Drop 2–3 sausage rolls into the boiling water. Cook until the dough begins to puff up slightly and the pieces float to the surface, 10–15 seconds. Remove with a slotted spoon and drain off any excess water, then return the sausage rolls to the prepared baking sheets, spacing them about 2 cm apart. Repeat with the remaining sausage rolls.
- Brush the sausage rolls with beaten egg on all sides, then sprinkle with coarse salt. Bake until the sausage rolls are heated through and the crust is golden brown, 20–25 minutes. Serve the sausage rolls with cheese sauce and hot mustard for dipping.
Cheese dip sauce
Meanwhile, combine the yellow cheese and cheddar in a medium saucepan and sprinkle with cornstarch and cayenne pepper. Stir the cheese until coated. Add the milk and place over medium-low heat. Cook, stirring frequently, until the cheese is melted and the sauce is smooth and hot, 3–4 minutes. Add more cayenne pepper if desired. Cover and keep warm until ready to serve.
Author of the recipe - Amanda Neal – Menu Developer
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