Preparation time: 15’
Cooking time: 25’
Ingredients
20 cocktail sausages
1 shortcrust pastry sheet
5 slices of bacon
5 slices of gouda cheese
Mustard Mild KYKNOS
Ketchup 0% Added Sugar KYKNOS
1 egg
A little milk
Preparation
Carve lightly and boil the sausages for 3’.
Open the shortcrust pastry sheet and cut it into rectangular pieces according to the size of the sausage. The length from the sausage will show us the width of the dough sheet and we will check the length when we test fold a sausage.
Divide the pieces into 10 and 10.
Put Ketchup 0% Added Sugar KYKNOS in half of them and a piece of gouda cheese in each one, smaller than our dough.
In the rest, put Mustard Mild KYKNOS and a piece of bacon in each one, smaller than our dough.
Line a tray with parchment paper and place our sausage rolls.
Preheat the oven to 180°C.
Beat an egg with a little milk and spread with a brush.
Bake for 20' - 25' until they acquire a golden colour.