Рецепти від Mr.Grill: ковбаска "Зальцбурзька" в тісті

07.05.2022

The real flavour of natural German sausages is embodied in every piece of boiled-smoked sausages “Salzburg”. The absence of skin allows you to cook it without a lot of troubles, and will make a pleasant smell of smoked meat in the kitchen.

Defrost the puff pastry, place it on a lightly floured table and roll it into square. Cut the dough into rectangles, slightly larger than sausages. Thus, at baking, the tips of sausages will be slightly browned and look appetizing from under crispy “cover”.

Spread each piece of dough with mustard, leaving about 1 cm from the edges. Put a half of chicken sausage “Salzburg” at the bottom of each rectangle and turn into roll.

Lay a sheet of parchment and place sausages with the dough ends down, so that the dough does not unroll during baking. Spread the dough with beaten yolk and sprinkle with sesame seeds. Bake at 180 degrees for 13-15 minutes, until our sausages under “the cover” become ruddy.

Enjoy your meal!