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A quick tasty and healthy underweek dinner for families with teenagers
Sausage Rolls with summer vegetables and horseradish dip
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Serves: 4
Prep Time:
Cooking Time:
Nutrition facts:
200 calories
20 grams fat
Ingredients
- 2 rectangular puff pastry (each ca. 275g ca. 30x40 cm)
- 8 cornichons (gherkins)
- 4 raw veal sausages
- 1 egg
- 1 kilo of summer vegetables (e.g. 600 g cucumber, two red peppers, two green peppers)
- 125g horseradish cantadou (cream cheese)
- 180g sour cream
Instructions
- Preheat the oven at 220 degrees Celsius
- Cut the two rectangular puff pastry (275g ca 30x40 cm) into 8 pieces each (totalling 16)
- Coat 8 pieces with mustard and place a cornichon cut lengthwise in the middle of each piece.
- Cut 4 raw veal sausages in half, peel off skin, make a deep lengthwise cut each and place on the cornichons.
- Put the other 8 pieces of dough on top, brush with an egg yolk and bake in the middle of the oven for about 25 minutes.
- Cut 1 kilo of summer vegetables (e.g. 600 g cucumber, two red peppers, two green peppers) into handy sticks.
- Make a dip by mixing 125g horseradish cantadou (cream cheese), 180g sour cream, ½ tsp salt and ground pepper well
Based on a recipe by Betty Bossi (Schnelle Küche)