Sausages in a fur coat

Votes: 2

Time: 35 min.
Complexity: easily
Servings: 4-6

This mini-snack, a recipe from the Neely family, is incredibly quick and easy to make with just a few simple ingredients. This is all thanks to the use of ready-made puff pastry dough as the "coat" for the miniature sausages.

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:

Sausages

1 pack (230 g) of puff yeast dough for croissants
1/4 cup Dijon mustard
20 mini hot dog or cocktail sausages
1 lightly beaten egg
Poppy or sesame seeds
Hot Dipping Sauce, see recipe below.

Dip sauce

1/2 cup sour cream
1/2 cup mayonnaise
3 tablespoons Dijon mustard
1 tbsp. whole grain mustard

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sausages, puff pastry, mayonnaise, sour cream, eggs, Dijon mustard, whole grain mustard, sesame, poppy

Cooking the dish according to the recipe:

Preheat oven to 180°C.

Cut each croissant dough triangle into thirds lengthwise, so that each piece produces 3 small strips.
Using a pastry brush, lightly coat the dough with Dijon mustard. Place a small sausage on one end of the dough and roll it up.

Place them seam-side down on a greased baking sheet. Brush with egg wash and sprinkle with poppy or sesame seeds. Bake until golden brown, 12-15 minutes. Serve warm with dipping sauce.