Sausage rockets with sun-, moon dip and stars

AUTHOR
Janie Gentry
DIFFICULTY
very easy
RATING
3 4
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 12
  • 6 Frozen pretzels (approx. 85 g each; for final baking)
  • 1 can(s) (425 ml) Apricots
  • 200 g Yoghurt salad cream
  • 7-10 Tbsp curry, salt, pepper
  • 100 g Feta
  • 200 g Schmand
  • 1 big red pepper
  • 6 Vienna sausage
  • 1 TABLESPOON Sesame
  • baking paper
  • 12 Wood Ice Handles

Directions

  1. 1

    Remove the pretzels from the package and allow to thaw at room temperature for approx. 45 minutes. In the meantime, drain the apricots for the sun dip. Finely puree 100 g apricots and mix with salad cream.

  2. 2

    Season to taste with 1⁄2-1 TL curry, a little salt and pepper.

  3. 3

    For the moon dip, crumble feta and mix with sour cream. Season with pepper and a little salt.

  4. 4

    For the stars, halve, clean and wash the peppers. Cut out small stars from the paprika and the rest of the apricots with a cookie cutter.

  5. 5

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line two trays with baking paper. For the rockets cut the sausages in half crosswise. Carefully unroll the pretzels to form long lines of dough.

  6. 6

    Cut each into 2 pieces of equal length. Wrap 1 snake of dough around 1 sausage and wrap 1 ice-cream stick around each one so that the sticks stick out a little on one side.

  7. 7

    Place the rockets on the plates and sprinkle with sesame seeds. Bake in a hot oven for 15-20 minutes one after the other. Let the rockets cool down briefly. Serve with dips and stars.

Nutrition Facts

KCAL
380 kcal
CARBS
25 g
FATS
25 g
PROTEINS
11 g

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