Vienna Sausage Rolls: the recipe for a quick and tasty appetizer
Vienna sausage rolls are a quick and tasty appetizer, one of those classic finger foods that are a must-have during the holidays. Perfect to serve at a buffet, an aperitif with friends or a special dinner, they will win over adults and children alike.
It is a simple recipe and ready in just a few minutes, also excellent for last-minute guests. All you need to do is roll out a base of ready-made puff pastry, arrange 2 large sausages on the long side, then wrap everything up, using parchment paper; make many rounds 2-3 cm thick, brush them with the beaten egg, and then cook them in the oven until lightly golden.
The result is fragrant and irresistible rustic dishes, to be enjoyed piping hot and freshly baked with a glass of bubbles. If there are any leftovers, you can cover them with cling film and store them out of the fridge for 1 day, reheating them when serving in the oven, microwave or even in the air fryer for a few moments.
To taste and according to your tastes, you can use both pork and chicken frankfurters: the important thing is that they are of excellent quality; you can decorate the surface of your rustici with sesame seeds or poppy seeds, for an extra touch of color and crunchiness. Find out how to prepare these sausage rolls by following the step-by-step procedure and advice.
How to make sausage rolls
Unroll the puff pastry leaving its own paper underneath.
Unroll the puff pastry leaving its own paper underneath.
Place the 2 large frankfurters on top about 2-3 cm from the edge.
Place the 2 large frankfurters on top about 2-3 cm from the edge.
Start rolling the pastry over the frankfurters.
Start rolling the pastry over the frankfurters.
Continue rolling the puff pastry, making sure it always adheres well to the frankfurters.
Continue rolling the puff pastry, making sure it always adheres well to the frankfurters.
Brush the final part of the pastry with a beaten egg and close the roll tightly.
Brush the final part of the pastry with a beaten egg and close the roll tightly.
Now cut the rustici into rounds 2-3 cm thick.
Now cut the rustici into rounds 2-3 cm thick.
Brush with more beaten egg.
Brush with more beaten egg.
Then place the rounds on a baking tray, lined with baking paper, and brush the surface with more beaten egg. Bake at 180°C, in a static oven, for about 20 minutes.
Then place the rounds on a baking tray, lined with baking paper, and brush the surface with more beaten egg. Bake at 180°C, in a static oven, for about 20 minutes.
Take your sausage sausages out of the oven when they are golden brown, transfer them to a serving plate and serve them immediately while still hot and fragrant.
Take your sausage sausages out of the oven when they are golden brown, transfer them to a serving plate and serve them immediately while still hot and fragrant.
