Sausage snails

Name: Sausage snails
Prep time: 30 min
Total time: 90 min
Yield: 4
Ingredients: ¼ cube yeast; 250 g white flour; 4 frankfurter sausages; 3 tbsp olive oil; 3 tbsp ketchup; ½ tsp mild curry powder; 1 tsp rosemary needles; 1 tbsp rosemary needles; ½ tsp salt

main dish meat grill

Total: 1 hr 30 min. | Active: 30 min.

lactose-free

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Weekends are perfect for a spontaneous bit of cooking with your loved ones. These sausage snails not only look fun, but they will also inspire the youngest of chefs to not only cook but also polish them off!

Recommended by:
FOOBY Team

Ingredients

for 4 person

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

To shape
4	frankfurter sausage
1 tbsp	rosemary needles

Sauce
3 tbsp	ketchup
½ tsp	mild curry powder

How it's done

Dough

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.

Sauce

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

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