Spicy Polish sausage or Bratwurst are wrapped in a simple-to-prepare flaky pastry that is made with cottage cheese. After baking, you slice each bundle into 1-inch pieces; serve speared with a cocktail pick.
Pastry coated sausages can be prepared in advance and refrigerated. Bake and slice just before serving.
Add additional mustard if desired. May use your favorite mustard in place of the Dijon.
Makes 30 appetizers
Hot and Cold Appetizers, Section 1, Card 10
Hot Sausage Rolls
- 1 cup unsifted all-purpose flour
- 1/2 cup butter cold
- 1/2 cup small curd creamed cottage cheese
- 6 5- inch precooked Polish sausages or Bratwurst
- 1 tablespoon Dijon mustard
- 1 egg
- 1 tablespoon milk
Measure flour into mixing bowl. Cut butter into 1/2-inch sized pieces. Using pastry blender, cut into flour until mixture is in pea-sized pieces.
Stir in cottage cheese, until a stiff dough forms. Add 2 to 3 teaspoons ice water if necessary. Divide into 6 parts.
Roll each part to make a rectangle, 6 inches long and 3 inches wide.
Spread each with 1 teaspoon mustard. Top with a sausage.
Roll pastry around sausage, encasing it completely. Brush with water to seal. Seal ends. Place seam-side down on cookie sheet. Prick once or twice with fork to allow steam to escape. Repeat for remaining sausages.
Mix egg and milk. Brush pastry coated sausages with mixture.
Bake at 400 for 20 to 25 minutes or until nicely browned.
Slice into 1-inch pieces. Arrange on serving tray.