Sausages in a blanket

Ingredients for 10 servings:

• 10 slice(s) puff pastry, frozen, 20 x 10 cm each
• 1 can sauerkraut (314 g protein)
• 1 tbsp honey, liquid
• ½ tsp marjoram, dried
• ½ tsp sweet paprika powder
• Salt
• 4 Salsiccia (Italian sausage), approx. 100 g each
• 1 medium egg yolk
• Flour for rolling out

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Savory finger food

First, spread the puff pastry sheets out on a work surface and let it thaw. Squeeze out the sauerkraut well and chop it roughly with a knife. Then, in a bowl, mix the sauerkraut with honey, marjoram, paprika, and a pinch of salt. Roll out the thawed puff pastry sheets into a square on a lightly floured work surface. Next, spread the sauerkraut in strips over the bottom half of the puff pastry, leaving about 1 1/2 cm free around the edges. Then, press the sausage mixture out of the skin and spread it over the sauerkraut. Whisk together the egg yolk and 1 teaspoon of water. Brush this mixture over the edges of the dough. Roll the dough over the filling and seal it tightly. Brush the rolls thinly with egg yolk, place them on a baking sheet lined with baking paper, and bake in a preheated oven at 200°C (180°C fan/convection oven) on the middle rack for 20-25 minutes. Another tip: If you’re having trouble getting hold of salsiccia, mix the same amount of ground pork with 1/2 teaspoon of crushed fennel seeds instead. To prevent the dough from opening during baking, all edges of the dough should be thoroughly brushed with egg yolk. The dough should also be rolled up tightly. Finally, press the openings shut firmly with your fingers.