Mini Frankfurt Sausages in Pastry

Golden, puffed pastry bites enclosing a juicy smoked sausage. The crust crumbles under the bite while the center remains tender and hot.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 485
• Protein: 16 g
• Carbs: 29 g
• Fat: 34 g

Ingredients

• 4 piece Frankfurter sausage ( cut into sections )
• 1 piece Puff pastry ( rolled out )
• 2 tbsp Mustard ( for brushing )
• 1 piece Egg ( beaten for egg wash )
• 1 tsp Poppy seed optional ( for garnish )

Instructions

1. Sausage preparation

   Cut each Frankfurt sausage into four equal sections of about 3 centimeters.

2. Cutting the pastry

   Roll out the puff pastry. Cut strips the same width as the sausage pieces. Lightly brush the center of each strip with mustard.

3. Wrapping and sealing

   Wrap each sausage piece in the pastry. Press firmly to seal the edge. Place on a tray, seam side down to prevent opening during baking.

4. Egg wash and finishing

   Beat the egg and brush the pastry surface. Sprinkle with poppy seeds for visual appeal and crunch.

5. Baking

   Bake at 200°C until the pastry is well risen and golden brown. Steam should escape from the ends.

Chef's tips

• Lightly prick the sausage before wrapping to prevent it from bursting and tearing the pastry.
• The oven must be very hot (at least 200°C) so that the pastry rises instantly upon contact with the heat.

Storage

Store in the fridge for 48 hours. Reheat for 5 minutes in a hot oven to restore the crispness of the pastry.