Sausage jalousie

Sausage jalousie

Total: 1 hr | Active: 30 Min.
Nutritional value / person: 841 kcal
, Fat: 63 g
, Carbohydrate: 41 g
, Protein: 24 g

Ingredients

4 people

Hint:


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
kochen@bettybossi.ch

Filling

½ tbsp olive oil
350 g fennel, finely chopped
1 red chilli pepper, deseeded, finely chopped
10 sage leaves, finely chopped
¼ tsp salt
a little pepper
1 saucisson (sausage) (approx. 400 g), sausagemeat removed
70 g soft dried apricots, finely chopped

Jalousie

1 puff pastry dough, rolled into a rectangle (approx. 40 x 25 cm)
1 egg, beaten
1 tsp fennel seeds
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How it's done

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Filling

Heat the oil in a pan. Sauté the fennel, chilli pepper and sage for approx. 5 mins., season. Allow the vegetables to cool a little, stir in the sausagemeat and dried apricots.

Jalousie

Roll out the pastry with the baking paper. Along the long edges, cut strips approx. 9 cm long and 1 cm wide. Place the filling onto the surface which has not been sliced (middle of the pastry). Fold the strips over one another from the right and left sides over the filling. Place the jalousie on a baking tray along with the baking paper, brush with a little egg, scatter over the fennel seeds.

Bake

Approx. 30 mins. in the lower half of an oven preheated to 200°C.

Good to know
Serve with: Salad

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