Crispy Sausage packed in Puff Pastry – ideal Fingerfood
Thomas Sixt is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.
Today I’ll show you my recipe Sausage in puff pastry . A classic is completely reinterpreted in this article. Are you looking for a tasty finger food? Then you are exactly right!
The article contains tips and ideas about the dough coat: sausages in puff pastry, sausages in strudel dough, sausages in strudel dough or filo dough. More sure-fire ideas for sausages in a dressing gown…in a different way.
In the video I show you step by step everything summarized. So the sausage can taste even better in a crispy dough coat 🙂
Good success – please share this recipe with your friends! Thanks a lot!
Table of Contents
1. Getting the ingredients for sousage in puff pastry
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!
Sausages in a dressing gown, you can use puff pastry or yeast dough, as well as buttered strudel dough. You can use Wiener Würstchen, Frankfurter, Bockwurst, Bratwürstchen, Nürnberger, Vegetarische Würstchen and Weißwürste for your sausages.
In addition to German sausage, German mustard and German puff pastry, you will only need one egg.
2. Preparing the wurst in puff pastry
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.
3. Baking the puff pasty fingerfood “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!
4. Recipe Sousage in puff pastry
Sausage in puff pastry
Recipe for German sausage in puff pastry: Bavarian Chef Thomas Sixt puts a “bayrische Weißwurst” in puff pastry namend “sausage in a bathrobe” or “sausage in pyjamas”. The Find a lot of tips for this fingerfood and partyfood and enjoy…
|1||pc||chicken egg (yolk)|
|4||pieces||Bavarian veal sausage|
First defrost the puff pastry and follow the rolling out instructions or you buy a fresh puff pastry.
Carefully take off the skin of the bavarian veal sausage and cut it halfway through the middle.
Cut two the pastry dough into two pieces. They should be big enough to cover the sausage. Coat the dough with some sweet mustard and place the sausage on it. Then fill the sausage with a little mustard, 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.
Now put the sausage for about 8 minutes in the oven preheated to 210 degrees celsius. Then reduce the heat to 200 degrees celsius and bake for another 8-10 minutes.
After taking out, let the sausages rest a little, cut them and serve with mustard.
tip: You can also use other types of sausages like “Wiener” , “Nürnberger bratwurst”, “Austrian Käsekrainer”, or if you like to make veggi fingerfood than take a tofu sausage…
5. Calories and nutritional values
6. More Ideas
Comments, Cooking Questions and Answers
Below you can write to me directly.
Please don't forget the star rating on the recipe, 5 stars means you liked it!