Blood Sausage Puff Pastry Snail
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 pack puff pastry, (finished product, roll on the cooling shelf)
- 250 g black puddin, (Flönz, Rhenish black puddin in one piece)
- 2 medium onion (s)
- 1 teaspoon thyme, dried
- 2 tablespoon mustard, hotter
- 30 g lard
- some pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Roll out the puff pastry and lightly pepper. Peel the onions, cut in half and cut into thin half rings. Heat the lard in a pan, fry the onions and season with thyme, add mustard as soon as the onion rings have turned golden, mix both and remove from the plate. Cut the black pudding into 1.5 - 2 mm slices and spread on the puff pastry, top with the onion mustard mixture (let it cool down a little, otherwise the puff pastry will be too soft and difficult to roll up).
- Roll up the whole thing and cut into strips about 1cm wide. Place on a grid lined with baking paper and bake in the oven at 220 degrees for around 15 minutes. Let cool down briefly and serve warm.
- Serve as a snack with a Kölsch or as finger food on a buffet.
- Makes about 25-30 pieces
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