Summary

Ingredients

• 3 point puff pastry, frozen, a total 18 plates
• 1 ½ kg sausage, fresh coarse or coarse sausage meat
• Breadcrumbs
• Salt (onion salt)
• 3 egg (s)
• pepper
• salt
• 1 egg yolk, for brushing
• some condensed milk, for brushing
• 1 egg white, for brushing

Print Recipe Pin Recipe

Instructions

1. Let the puff pastry thaw.
2. Remove the sausage meat from the sausage skins and knead well with the other ingredients. Season well.
3. Place 3 sheets of puff pastry on top of each other and roll out (about 20 cm). Spread 1/6 of the meat dough lengthways as a narrow sausage on the puff pastry. Brush the edges with egg white, roll up the sausage tightly, press the ends together well. Proceed in this way until everything is used up.
4. Whisk the egg yolks with a little condensed milk and brush the sausages with it. Place 3 sausages on a baking tray lined with baking paper. Bake in the oven over medium heat for approx. 45 minutes until the sausages are golden brown.
5. While still warm, cut into slanted pieces approx. 5 cm wide and serve on a platter.
6. You can also eat pickled vegetables such as mixed pickles, gherkins, beetroot, corn on the cob, etc. to taste. A fresh salad also goes well with it.
7. Tip:
8. You can bake these sausages long in advance, wrap them tightly in aluminum foil and freeze them. Then bake again in the oven without foil for approx. 30 minutes.
9. The leftovers also taste cold the next day.
10. This recipe is also ideal for very large quantities. you can also put the sausage on a buffet.