Weißwurst-Tartelettes

Name: Weißwurst-Tartelettes
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 500 g Onions; 40 g Butter; 40 g Sugar; 2 TABLESPOONS Honey; 100 ml dry white wine; 100 ml Cider vinegar; 3 discs (75 g each) frozen puff pastry; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 ( approx. 300 g ) White sausages; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

500 g Onions
40 g Butter
40 g Sugar
2 TABLESPOONS Honey
100 ml dry white wine
100 ml Cider vinegar
3 discs (75 g each) frozen puff pastry
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 ( approx. 300 g ) White sausages
baking paper

Directions

1
Onions peel, halve and in strips cut. Heat 20 g butter in a pan. Sauté onions for 5-7 minutes. Add sugar, honey, wine and vinegar and simmer covered for about 30 minutes.
2
Defrost puff pastry slices side by side at room temperature. Season onions with salt and pepper. Remove onions from the heat and let them cool down.
3
Place the puff pastry slices on top of each other and roll out rectangularly (approx. 20 x 48 cm). Cut the dough into 16 rectangles (approx. 5 x 12 cm). Put approx. 2 tsp. of the onion filling on each rectangle, leaving 3-4 mm of edge free.
4
Place the tartlettes on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 15-20 minutes.
5
Remove the skin from the sausages. Cut the sausage into slices. Heat 20 g butter in a large frying pan and fry the sausage slices for 3-4 minutes, turning them over.
6
Remove the puff pastry tartlets from the oven. Spread slices of sausage on the onion puree, season with pepper and serve warm.