Sausages in shortcrust pastry

Ingredients for 12 servings:

• 175 g butter, soft
• 60 g sugar
• 1 egg(s)
• 300 g flour
• 2 jars of sausages from the jar, approx. 650 g each
• e.g. ketchup
• n. B. Mustard of your choice

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

simple and quick party snack

For the shortcrust pastry, knead the butter, sugar, egg, and flour until a nice consistency is reached. Then chill the dough in the refrigerator for about 20 minutes. Preheat the oven to 175°C (top/bottom heat). Roll out the dough to about 0.5-1 cm thick. The thicker the dough, the longer the baking time, but this will improve the adhesion to the sausage. If desired, spread a little ketchup or mustard on the dough to make the finished product more moist. Then place the sausages on the dough, trim the dough accordingly, and roll the dough around the sausages. Place the wrapped sausages on a baking sheet lined with baking paper and bake for about 10-15 minutes. Once the dough is lightly browned, remove the sausages from the oven and let them cool slightly.