These small pastries are a classic at cocktail parties, generally made with small sausages that are a bit too salty and too processed. I preferred to use regional sausages, even though they are larger. A childhood classic.
Wrap each sausage in a piece of dough and cut each roll into six sections. Place them on a baking sheet lined with parchment paper.
Using a brush, glaze each piece with the egg yolk slightly diluted in a splash of water.
To finish, bake for 20 to 25 minutes. Serve warm.
0 servings
4
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