Name: Pastry Wrapped Frankfurter or 'Wienerli im Tieg'
Prep time: 5 min
Cook time: 25 min
Ingredients: ½ x 320g pack of shop bought puff pastry; your favourite mustard/senf – I used Dijon mustard; 200g frankfurters/4 sausages; egg wash

Jump to Recipe

Rummaging around my freezer looking for breakfast inspiration, I found 4 Bavarian Frankfurters and a packet of puff pastry and immediately remembered Helvetic Kitchen’s ‘Wienerli im Tieg’ or Pastry Wrapped Frankfurter recipe. Rather like a mix of traditional Sausage Rolls and the Bratwurst Roll (which uses shop bought croissant dough rather than puff pastry) I posted some time ago, this turned out to be the perfect breakfast!

Smoked German sausages wrapped in buttery puff pastry with a layer of mustard, these were perfect served warm with some extra mustard and some ketchup on the side. I also drizzled mine with a little Hot Chilli Honey.

Incredibly quick to make, 20 minutes in the oven and you are good to go. When you are stuck at home and unable to go shopping as we are at the moment, they felt like an absolute feast!

Helvetic Kitchen

This is another recipe from the wonderful Swiss website called Helvetic Kitchen. Set up by Andie, a Swiss-Canadian living in Switzerland, she shares a host of delicious Swiss and alpine recipes. This is her recipe: to see her post for this recipe, see here. You should take a look at her site, it is a real gem.

How to make Pastry Wrapped Frankfurter or ‘Wienerli im Tieg’

Collect all your ingredients together:

½ x 320g pack of shop bought puff pastry
your favourite mustard/senf – I used Dijon mustard
200g frankfurters/4 sausages
egg wash

How to quickly whip these up:

Unroll the pastry and with the short side facing you, cut off the top third of the pastry and set aside to use for decorating the sausage rolls.
Still with the short side facing you, slice the remaining pastry in half so you have 2 long rectangles. Set one rectangle, and half of the top third aside, for another use.
Slice the remaining pastry into 4 long strips of equal size.
Spread them with your chosen mustard – the amount you use will depend on the type of mustard you use. English mustard, for example, needs only a small amount. I used Dijon mustard and used roughly ¾ teaspoon per strip.
Wrap a strip of the mustard pastry around each frankfurter, making sure the mustard is on the inside.
Lay on a baking parchment lined baking tray and brush with egg wash.
Cut out pretty shapes using leftover pastry to decorate the sausages.
Brush these extra bits of pastry with egg wash too.
Bake in a pre-heated oven for 20 – 25 minutes or until the pastry has risen, is golden and crisp.
Remove from the oven and set aside for 5 minutes before serving. I serve some extra mustard and ketchup alongside to dip the rolls into. Also delicious drizzled with Hot Chilli Honey.

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Pastry Wrapped Frankfurter or ‘Wienerli im Tieg’

Makes 4

Course Breakfast, brunch, light lunch, Nibbles, Snack

Keyword cocktail sausages, frankfurters, mustard, puff pastry

Prep Time 5 minutes

Cook Time 25 minutes

Ingredients

½ x 320g pack of shop bought puff pastry
your favourite mustard/senf – I used Dijon mustard
200g frankfurters/4 sausages
egg wash

Instructions

Collect together your equipment (see Recipe Notes below) and ingredients.
Preheat the oven to Fan Oven 180°C/200°C/400°F/Gas 6
Unroll the pastry and with the short side facing you, cut off the top third of the pastry and set aside to use for decorating the sausage rolls.
Still with the short side facing you, slice the remaining pastry in half so you have 2 long rectangles. Set one rectangle, and half of the top third aside, for another use.
Slice the remaining pastry into 4 long strips of equal size.
Spread them with your chosen mustard – the amount you use will depend on the type of mustard you use. English mustard, for example, needs only a small amount. I used Dijon mustard and used roughly ¾ teaspoon per strip.
Wrap a strip of the mustard pastry around each frankfurter, making sure the mustard is on the inside.
Lay on a baking parchment lined baking tray and brush with egg wash.
Cut out pretty shapes using leftover pastry to decorate the sausages.
Brush these extra bits of pastry with egg wash too.
Bake in the centre of a pre-heated oven for 20 – 25 minutes or until the pastry has risen, is golden and crisp.
Remove from the oven and set aside for 5 minutes before serving. I serve some extra mustard and ketchup alongside to dip the rolls into. Also delicious drizzled with Hot Chilli Honey.