German Sausage Rolls (Würstchen im Schlafrock)
Würstchen im Schlafrock — or sausage in a nightdress — is Germany's ultimate party snack. Buttery, flaky puff pastry wrapped around juicy sausage, baked until golden and crispy. Choose your version: classic Frankfurters or a British-style Bratwurst meat filling. Ready in under 30 minutes and dangerously easy to eat.
Servings 25 sausage rolls
Ingredients
For the Classic Version
- 4 Frankfurter Sausages or European Wieners
For British Style Bratwurst Sausage Rolls
- 4 uncooked bratwurst
- 1 sheet puff pastry shop bought
Flavourings Optional
- ¼ cup grated cheese
- 2 tsbp ketchup
- 2 tsbsp German mustard
For the egg Wash
Instructions
- Preheat your oven to 400°F (200°C).
- Roll out your puff pastry. For the classic version, cut into squares using the length of your sausage as a guide. For the bratwurst version, cut the sheet in half lengthways.
- Classic version: Spread your chosen flavouring (mustard, ketchup, or tomato paste) on each square if using, place one sausage on each square, and roll up tightly.
- Bratwurst version: Squeeze the meat out of the casing, divide into two portions and shape each into a long sausage running end to end along each pastry strip. Place the meat along the lower third of the pastry and fold the larger portion over, pressing firmly to seal.
- Cut into bite-sized pieces and place seam-side down on a lined baking tray.
- Brush with egg wash and sprinkle with sesame or poppy seeds if using.
- Bake for 15 minutes until golden and crispy.
- Serve warm or cold on the same day.
