Mummy hot dogs and coleslaw without added mustard
Puff pastry-wrapped sausages with cabbage and carrot slaw in lemon yoghurt dressing, without added mustard.
Active time25 min
Cooking20 min
Total45 min
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Ingredients
- 200 g carrots
- 500 g white cabbage
- 150 g plain yoghurt
- 8 cooked frankfurter-style sausages
- 20 ml lemon juice
- 460 g all-butter puff pastry
- 3 g salt
Preparation
Preheat the oven to 200 °C. Cut the pastry into 1 cm strips and wrap them around the sausages to resemble mummy bandages.
8 cooked frankfurter-style sausages460 g all-butter puff pastry- oven
- baking tray
- knife
Bake for 20 minutes until the pastry is golden and the sausages are hot throughout.
- oven
- baking tray
While the mummy sausages bake, wash the cabbage and peel the carrots. Thinly slice the cabbage and grate the carrots. Mix the yoghurt, lemon juice and salt and dress the vegetables.
200 g carrots500 g white cabbage150 g plain yoghurt20 ml lemon juice3 g salt- mixing bowl
- grater
Serve 2 wrapped sausages per person with the coleslaw.
- plates
Allergens
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration