| Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins |
| Serves: 30 appetizers | Oven Temp: 400° F |
Spicy Polish sausages or Bratwurst are wrapped in a simple-to-prepare flaky pastry that is made with cottage cheese. After baking, you slice each bundle into 1-inch pieces; serve speared with a cocktail pick.
From: My Great Recipes, 1981
INGREDIENTS
| 1 | c | AP flour |
| ½ | c | butter, cold |
| ½ | c | small curd creamed cottage cheese |
| 6 | 5-inch | precooked Polish sausages or Bratwurst |
| 1 | T | dijon or other favorite mustard |
| 1 | egg | |
| 1 | T | milk |
STEPS
- Measure flour into mixing bowl. Cut butter into ½-inch sized pieces. Using pastry blender, cut into flour until mixture is in pea-sized pieces.
- Stir in cottage cheese, until a stiff dough forms. Add 2-3 t ice water if necessary. Divide into 6 parts.
- Roll each part to make a rectangle, 6 inches long and 3 inches wide.
- Spread with 1 t mustard. Top with a sausage.
- Roll pastry around sausage, encasing it completely. Brush with water to seal. Seal ends. Place seam-side down on cookie sheet. Prick once or twice with fork to allow steam to escape. Repeat for remaining sausages.
- Mix egg and milk. Brush pastry coated sausages with mixture.
- Bake at 400° F for 20-25 mins or until nicely browned.
- Slice into 1-inch pieces. Arrange on serving tray.
TIPS
- Pastry coated sausages can be prepared in advance and refrigerated. Bake and slice just before serving.
- Good served with additional mustard if desired.
My Notes
Oh boy, people sure did love cottage cheese. It is, however, innovative to make a dough out of it — it reminds me of modern additions to doughs and quickbreads to increase their health value, like applesauce. And they did succeed! Look at how three inches of dog comes out to under 300 calories. If you made a proper pastries, it would definitely have more calories, but it would certainly be worth it. This dough is weird.
What’s interesting about this dough is that it requires brushing milk AND egg on top in order to get the nice crust and crunch that we so adore in breads.
This recipe also has a high chance of being horrible. If the dough doesn’t cook correctly, they can end up as flaccid, doughy, and gross. It’s really important to rotate them just after cooking and broil, so as to ensure all sides of the dogs are cooked. It does pair nicely with the dogs though; the slight cheese flavor makes it almost a cheesedog, but not quite.
Of course, you could just get premade crescent roll dough, and make something even better. But if you have some extra cottage cheese in your refrigerator, you might as well use them.
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