Crispy mummy sausages
Difficulty level: very easy
Servings 4 people
Ingredients
- 8 sausages from Strasbourg or Frankfurt
- 2 leaves brick J.R.
- 1 c. tbsp mustard from Dijon
- 1 egg beaten (for gilding)
- A few grains pepper black or small pieces of olive (for the eyes)
Instructions
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Dry the sausages thoroughly with paper towels. Spread a little mustard on each sausage.
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Cut each sheet of brick into 8 strips approximately 2-3 cm wide.
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Wrap a strip of brick around each sausage, overlapping it slightly, as if to create mummy strips. Leave a small space at one end for the "face". Secure the end of the strip with a little beaten egg.
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Preheat the oven to 180°C. Brush the mummies with the beaten egg. For the eyes, insert two peppercorns or two small pieces of olive into the space left free.
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Place the mummies on a baking sheet covered with parchment paper and bake for 10-12 minutes, until the brick is golden and crispy.
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Serve hot with ketchup or mustard for dipping.
© Sofrabrick
