Pigs in a Blanket
The basic recipe “Pigs in a Blanket” is simple but therefore all the more versatile. Sausages baked in puff pastry are called “Frankfurter im Schlafrock” (literally, Frankfurters in a dressing gown) in Austria. Wonderfully easy to make but with a great taste nonetheless, this is a popular Austrian snack – light, fluffy and flavoursome!
For the puff pastry:
- 250 g flour
- 1 tsp salt
- 150 ml water (cold)
- 250 g butter (cold, chopped into small pieces)
- 6 sausages
- 75 g cheese (grated)
- 1 egg (for glazing)
Directions for Pigs in a Blanket
- Place the flour, salt and water in a bowl and knead to form an elastic dough.
- Chop butter into small pieces and knead into the dough (make sure the butter doesn’t dissolve or melt completely in the dough – it must still be clearly visible).
- Wrap the dough in cling film and leave to rest in the fridge for ca. 30 minutes.
- Flour your worktop and roll the dough out to form a rectangular shape. Fold the ends of the rolled-out dough to the centre so that you have three layers. Important: remove any excess flour before folding!
- Now turn the dough with the fold facing downwards and roll out towards the opening so that you have an oblong shape again.
- Fold and roll the dough in the same way – repeating this procedure about five to six times. If the dough becomes warm or too sticky, wrap in cling film and place in the fridge for a few minutes.
- Cut the finished dough into thin strips and diagonally roll each sausage in one of these. Glaze with brushed egg, season with salt and pepper and sprinkle with cheese.
- Bake in the oven at 200 °C/ 400 °F for approx. 15-20 minutes.
The sausages in puff pastry taste particularly good served with fresh dips made using horseradish, herbs or curry. Bernese Sausages also taste good wrapped in puff pastry.
JUST ONE MORE THING
If you want to spare yourself the effort of making home-made dough, this recipe also works well with a pack of ready-made puff pastry!