Pølsehorn
A Danish take to sausage rolls with warm bread wrapped around small sausages.
Ingredients
- 1 packet yeast (50 g)
- 4 dl warm water (should be around 37 ° C/warm to the touch)
- 600 g flour ( 400 g wheat flour and 200 g graham flour, but you can also use pure wheat flour, or other ratios for other types of flour)
- 1 tsp. salt
- 24 sausages (if you happen to use long ones, make sure to cut them to a manageable size)
- 1 tbsp Ketchup or mustard (remoulade, dressing, cheese, or whatever you feel like for additional filling or dip)
Instructions
- Stir the yeast into the finger-warm water.
- Mix flour and salt, and stir or knead it together with water and yeast.
- Cover the dough and let it rest for approx. ½ hours or until it doubles in size.
- Turn the oven to 180 ° C
- Divide the dough into three equal balls.
- Flatten the balls into a large circle until it is between a whole and a half cm in thickness.
- Cut the circle into eight triangles by first cutting it in the middle one way and in the middle the other way. And then diagonally in the middle between the first cuts.
- Now place a strip of egg wash - or do not, if you want to make them completely neutral - on the widest piece of each triangle.
- Place a sausage in the same place and roll the dough around the sausage from the bottom of the triangle to the tip. The sausage may peek out at both ends of the sausage horn.
- Then you place the sausage rolls with the joint facing down on baking sheets - two more are needed - lined with baking paper, and brush them with water.
- Bake them in the oven for 20-25 minutes, until the dough is cooked through.
Notes
If you want to add other fillings to your sausages, label the baking paper and if they need to be frozen - put them in bags that are marked so you can see what they contain.