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Wholemeal sausage cakes

Wholemeal sausage cakes

    

Something salty a bite to eat.

Cook

No. of servings

35

Ready in

Difficulty

medium

 

 

1. 

wholemeal medium 5.75 oz (160 g)  unsalted butter 4.5 oz (125 g)  sour cream (fat 14-18%) 6.75 tbsp (100 ml)  salt 0.25 tsp

Make dough from flour, butter, cream and salt. Let it rest in the cold for 12 hours.

2. 

all-purpose flour / plain flour

Roll the dough on a floured board to a thickness of 3-4 mm and cut out 35 small rings.

3. 

dry sausage 4.5 oz (125 g)  semi hard cheese 5.25 oz (150 g)  chicken egg 1 pc

Cut 35 rings from the sausage about 3 mm thick. Grate the cheese. Beat the egg in a mug with a fork.

4. 

Put the dough wheels on a baking sheet lined with baking paper. Spread them with a beaten egg. Put sausage rings on them. Spread the sausage with an egg.

5. 

From the rest of the dough cut 35 small stars.

6. 

Put the stars on the sausage wheels. Spread them with eggs and sprinkle with grated cheese. Bake in a preheated oven until crispy (670°F (355°C) F (355°F (180°C) C) for 25 minutes.

Bon appetit!

all-purpose flour / plain flour-
chicken egg1pc1piece
dry sausage4.5oz125grams
salt0.25tsp¼teaspoon
semi hard cheese5.25oz150grams
sour cream (fat 14-18%)6.75tbsp100milliliters
unsalted butter4.5oz125grams
wholemeal medium5.75oz160grams

 

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