Mummy hot dogs and coleslaw
Sausages wrapped in puff pastry as mummies, served with a yoghurt-dressed cabbage and carrot slaw.
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
- 30 g mustard
- 460 g all-butter puff pastry
- 3 g salt
Preparation
Preheat the oven to 200 degrees Celsius. Cut the pastry into strips 1 centimetre wide and wrap them around the sausages, leaving a gap for the face.
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 mummies bake, wash the cabbage and peel the carrots. Finely slice the cabbage and grate the carrots. Mix the yoghurt, lemon juice, salt and 20 g of mustard; dress the vegetables.
200 g carrots500 g white cabbage150 g plain yoghurt20 ml lemon juice30 g mustard3 g salt- mixing bowl
- grater
Use the remaining 10 g of mustard to dot two eyes onto each sausage. Serve two mummies per person with the coleslaw.
- plates
Allergens
- Gluten
- Milk
- Mustard
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