Sausages in the dough – a detailed recipe for cooking. Share with друзьями: 
The photodishes: Quentin Bacon Time: one hour. Difficulty: easy Quantity: 6 – 8 pcs The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr thin long sausages for frying
- 1 pack (500 gr.) With two layers of frozen fresh puff pastry, defrost in the refrigerator overnight
- 2 tbsp. l Dijon mustard
- 1 egg, beaten with 1 tbsp. l milk for leeson
Recipes with similar ingredients: kupat (sausages for frying), puff pastry, eggs, mustard, Dijon mustard
Recipe preparation:
- Preheat the oven to 200 ° C. Place sausages on a baking sheet and bake for 20 minutes Then turn the sausages over and bake another 5 to 10 minutes, until ready. Cool to room temperature.
- Spread the dough on a lightly floured cutting board. Cut each layer in half and spread with mustard. sausages on the long edge of the dough and roll tightly into a roll, seal the end of the dough, lubricating the edge with water. Repeat with remaining layers dough. Place rolls seam down on a baking sheet with parchment paper and spread with a lezon. Make on every roll 7 notches diagonally. Put the rolls in the oven and bake in for 20 to 25 minutes, until golden brown.
- Cut the rolls into slices and serve with mustard.
