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Sausages in a robe – in Italian
When you think of sausages in a robe, you probably think of Viennese sausages in a puff pastry coating. Today we are giving this classic dish an Italian twist. We wrap the rustic and hearty sausages in crispy pastry. A finger food that you will fall in love with!
Schritt für Schritt durch´s Rezept
- Step 1Preheat the oven to 180° C (fan oven).
- Step 2Peel the sausage meat and place it in the middle of the long side of the puff pastry. Then fold one side of the pastry over the sausage meat and continue turning everything to form a roll.
- Step 3Cut the roll into bite-sized pieces and place them on a baking tray with some space between them.
- Step 4Prick each piece with a fork.
- Step 5Whisk the egg well and brush each roll with it.
- Step 6Bake the puff pastry rolls for 15 – 20 minutes at 180° C until golden brown.
Rustici: Italy’s answer to sausages in puff pastry
Rustici are delicious puff pastry bites that are quick and easy to prepare. They are ideal as finger food for starters, but also for a party buffet, Christmas or New Year’s Eve. You can vary the filling of the rustici: Instead of sausages in a robe, how about spinach, ham and cheese or tuna with black olives in a robe?
Rustici originally come from the cuisine of Salento. There, they are round puff pastries filled with béchamel sauce, mozzarella and tomatoes.
Italians generally refer to rustici as savory pastries that are traditionally made from dough and filled with various ingredients such as cheese, ham, vegetables or meat. The name “rustici” simply means “rustic” in Italian.
Rustici are usually served in the rosticceria as a snack or light lunch and come in many different shapes and sizes. The best-known rustici include calzoni, dumplings filled with cheese and tomato sauce, and panzerotti, which are similar to calzoni but made from a thicker, bread-like dough. Rustici are now also on the menu in many bars and trendy cafés in Italy.
Sausages in a robe – step by step
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