baked sausage

Ingredients for 6 servings:

• 3 pts. Puff pastry, frozen, total 18 sheets
• 1 ½ kg bratwurst, fresh coarse or coarse meat/Mett
• breadcrumbs
• Salt (onion salt)
• 3 eggs
• pepper
• Salt
• 1 egg yolk, for brushing
• some condensed milk, for brushing
• 1 egg white, for brushing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

The ultimate recipe for all celebrations and all tastes

Thaw the puff pastry. Remove the sausage meat from the casings and knead well with the remaining ingredients. Season to taste. Layer three sheets of puff pastry on top of each other and roll out to approximately 35×20 cm. Spread 1/6 of the meat mixture lengthwise on the puff pastry to form a narrow sausage. Brush the edges with egg white, roll up the sausage tightly, and press the ends together firmly. Continue until all the filling is used up. Whisk the egg yolk with a little condensed milk and brush the sausages with it. Place three sausages on each baking sheet lined with baking paper. Bake in the oven at medium heat for approximately 45 minutes, until the sausages are golden brown. While still warm, cut diagonally into approximately 5 cm wide pieces and serve on a platter. Serve with pickled vegetables such as mixed pickles, gherkins, beets, baby corn, etc., as desired. A fresh salad also goes well with this. Tip: You can bake these sausages well in advance, wrap them tightly in aluminum foil, and freeze them. Then, without the foil, reheat them in the oven for about 30 minutes. Leftovers are still delicious cold the next day. This recipe is also perfect for very large batches. The baked sausages are also great for serving on a buffet.