Sausages stuffed with potatoes
Description
The potato filling inside the sausages turns out quite tender. But if you wish, you can make it even softer. To do this, you can use mashed potatoes instead of raw grated potatoes. I recommend trying it once rather than hearing about it a hundred times. It's actually very tasty. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
I use store-bought puff pastry for this recipe. First and foremost, it needs to be thawed. To do this, I lay out a sheet and leave it for about 40 minutes at room temperature.
- 2
Step 2
Now prepare the sausages. Carefully remove the casings without damaging their shape. Then cut the sausages in half lengthwise. Remove the filling from the halves and shape them into boats. A teaspoon works well for this. Finely chop the meat from the center and place it on a separate plate.
- 3
Step 3
Now peel the potatoes and grate them on a coarse grater. Drain off the liquid that forms. Add the grated potato to the plate with the frankfurter meat that was removed from the hollowed halves. Add the coarsely grated cheese to the same plate. Season with salt and pepper to taste. Mix everything thoroughly well.
- 4
Step 4
Place the resulting filling into the halved sausages and join them together. Cut the puff pastry into strips about two centimeters wide. Now wrap the filled sausages with the pastry strips. Brush the resulting sausages in pastry with egg yolk, place them on a baking sheet greased with vegetable oil, and bake in the oven at 180 degrees for about 15–20 minutes.
- 5
Step 5
Remove the ready stuffed frankfurters from the oven and place them on salad leaves. For garnish, sprinkle sesame seeds on top. This dish is best served hot.