Mini Frankfurt Sausages in Pastry
Ingredients
- 4 pcFrankfurter sausage (cut into sections)
- 1 pcPuff pastry (rolled out)
- 2 tbspMustard (for brushing)
- 1 pcEgg (beaten for egg wash)
- 1 tspPoppy seed (for garnish)
Method
Golden, puffed pastry bites enclosing a juicy smoked sausage. The crust crumbles under the bite while the center remains tender and hot.
- 1
Cut each Frankfurt sausage into four equal sections of about 3 centimeters.
- 2
Roll out the puff pastry. Cut strips the same width as the sausage pieces. Lightly brush the center of each strip with mustard.
- 3
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
Beat the egg and brush the pastry surface. Sprinkle with poppy seeds for visual appeal and crunch.
- 5
Bake at 200°C until the pastry is well risen and golden brown. Steam should escape from the ends.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in the fridge for 48 hours. Reheat for 5 minutes in a hot oven to restore the crispness of the pastry.
