in Germany

Sausage cores

updated

Spread the love

Ingredients for 4 servings:

  • 600 g flour (405 or soul flour)
  • 1 packet of yeast (dry yeast)
  • 2 tsp salt
  • 375 ml water, lukewarm
  • 8 sausages (Saiten or Wienerle)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

filled souls

Make a yeast dough from flour, yeast, salt, and water. Divide into 8 portions and roll out into rectangles. Wrap sausages in the dough and brush with cold water. Bake in a fan oven at 175°C for approximately 15 minutes. Serve with salad. Or take it cold to school as a snack or breakfast.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

cocoa

Fried smelt