Pølsehorn (pigs in a blanket) – Danish minority in Germany
For the dough:
2,5 dl lukewarm water
50g fresh yeast
600 g flour
14 small sausages ( eventually vegetarian)
1 egg for coating
Mix sugar, yeast and salt into the lukewarm water and let it rest for a few minutes before adding an egg, soft butter and flour. Now it’s time to get your hands dirty. Knead the dough thoughly, then cover it with a clean dish towel and let it rest for 20 minutes.
When the dough has raised, take it out of the bowl and knead it again quickly. Divide the dough into 14 pieces. Now each piece gets wrapped around one sausage and placed on a baking pan. When you have finished wrapping, cover the pan with the dish towel again and let them rest for another 30 minutes.
Before baking, scramble 1 egg and give them a coat before putting them in the oven. Bake them for 12-15 minutes at 200°C, or until they are golden brown.