Sausage croissant

Name: Sausage croissant
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 3 Bock sausages or 3 Regensburgers (100 g each); 7-10 Tbsp (off the refrigerator shelf); 1-2 TABLESPOONS Mustard (e.g. sweeter); 1 Egg Yolk; 2 TEASPOONS Condensed milk or milk; 2-3 TABLESPOONS ready roasted onions; baking paper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

3 Bock sausages or 3 Regensburgers (100 g each)
7-10 Tbsp (off the refrigerator shelf)
1-2 TABLESPOONS Mustard (e.g. sweeter)
1 Egg Yolk
2 TEASPOONS Condensed milk or milk
2-3 TABLESPOONS ready roasted onions
baking paper

Directions

1
Cut the sausages in half lengthwise. Take the dough out of the tin, roll out and cut into 6 triangles. Spread with mustard. Cover each with 1 sausage piece. Roll up from the short side to the top
2
Place the sausage croissants on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for 12-15 minutes
3
Whisk the egg yolk and condensed milk. Brush the croissants with the mixture 5 minutes before the end of the baking time. Sprinkle roasted onions over it and press it down a little. Served with: coleslaw