Impress your friends with a new take on German cuisine: tender veal sausage wrapped in crispy puff pastry. A simple recipe that will make your taste buds yodel.
If I ask you to think of any German food item, you will probably say sauerkraut, dumplings or sausage. Yes, it is true, we love our wurst. Nobody knows how many different kind there are, some say more than 1,500. Interestingly though, they are all prepared pretty much the same way: either boiled or grilled. If you are looking for something more different from the good, old hotdog, I will show you how to prepare German wurst with a twist: wrapped in puff pastry!
The original name of the dish actually translates as “sausage in a bathrobe”, and I have no idea why …
Getting the ingredients
Many German towns make their own type of sausage and are very proud of the typical filling and seasoning. If you live abroad, you might not be able to find the classic Bavarian veal sausage I am using in this video. The meat is very smooth and only seasoned mildly, almost with a sweet aroma. Traditionally, you are only supposed to eat it before noon and it is normally served with fresh pretzels and a special type of sweet mustard – and the occasional wheat beer. If all else fails, you can just use normal hotdog sausages and any type of mustard you have at home. I just love the mustard by Develey from Munich … tastes like home! Also the puff pastry we use in Germany might be hard to find in other countries. You can either look up recipes and make it yourself or try filo dough. Experimenting with the different ingredients available to you will be half the fun of making this dish, and there are endless variations!
In addition to German sausage, German mustard and German puff pastry, you will only need one egg.
Preparing the wurst
Let’s start with the sheets of pastry dough: cut them into pieces that are just big enough to wrap or fold them around one of the sausages each. Eventually, the sausage should be fully covered in a little package or envelope. If you can get the Bavarian veal sausage, the next step is to take off the skin carefully. For most other sausages, you can keep the skin or take it off if you don’t like it. Then cut the sausage halfway through the middle and fill it with a little bit of the mustard. A tea spoon or butter knife is helpful for this. Now spread some mustard in the middle of each piece of dough and place the sausage in the middle. Beat the egg and spread a little bit on the dough around the sausage. Start rolling the sausage in the dough, fold over the excess dough and brush the outside with the beaten egg too. Some people make this dish with the ends of the sausage sticking out of the dough but I prefer to keep my sausage covered in this case – otherwise it gets burnt too easily. In the video I also made one sausage with only a small piece of dough wrapped around it so you can see the difference.
Baking the wurst
Place the little packages on a baking sheet with the seam facing down and bake in the preheated oven at 410 degrees for 5-8 minutes, then reduce the temperature to 390 degrees and bake for another 8-10 minutes. The layers of puff pastry tend to separate when the temperature is too low which would make the whole thing very flaky, that’s why it’s better to start off higher.
The wurst looks pretty on the plate if you cut it open diagonally and serve it with a dab of the mustard you also used for filling. Congratulations on preparing your first German wurst, you are all set for the next Oktoberfest!