Sausage snails

Sausage snails

Total: 1 hr 30 Min. | Active: 30 Min.
Nutritional value / people: 430 kcal
, Fat: 20 g
, Carbohydrate: 47 g
, Protein: 14 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


250g white flour
1 ½dl water
3tbsp olive oil
½tsp salt
¼cube yeast (approx. 10 g)
1tsp rosemary needles, finely chopped

To shape

4 frankfurter sausages
1tbsp rosemary needles


3tbsp ketchup
½tsp mild curry powder
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How it's done


Combine the flour with all the other ingredients up to and including the rosemary, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.

To shape

Divide the dough into 8 portions. To make the snail bodies, shape 4 portions of dough into thin rolls (approx. 30 cm long), wrap the dough around the sausages.

Divide the remaining portions into thirds, shape into thin rolls and make 4 neat braided plaits. To make the snail shells, roll up the plaits and place them on the sausage rolls. Transfer the snails to a grill tray.

Charcoal/gas/electric grill: Cover and grill over/on a medium heat for approx. 20 mins.

Insert the rosemary needles into the snails for tentacles.


Mix the ketchup and curry powder, serve with the sausage snails.

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