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Ingredients
| Salt Salt | |||
| 3 tsp tsp | Mustard Mustard | ||
| 60 g g | Mayonnaise Mayonnaise | ||
| Sour Cream Sour Cream | |||
| 1 pinches pinch | Sugar Sugar | ||
| 1 tsp tsp | Curry Powder Curry Powder | ||
| 275 g g | Puff Pastry Puff Pastry | ||
| 5 | Pork Sausages Pork Sausage | ||
| Ground Turmeric Ground Turmeric |
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Create new shopping listBaked mummies
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Method
- Cut puff pastry into 10 strips (about 3 cm wide).
- Cook the Viennese sausages.
- Place each sausage in a dough strip, slightly overlapping the dough and leave a small piece of sausage visible (as a head at one end).
- Cover a baking tray with baking paper.
- Place sausages on the baking tray and brush the dough with water.
- Bake in a pre-heated oven at 200 ° C for 20-25 min.
- Meanwhile for the dip add 2 tsps mustard mixed with mayonnaise and sour cream. Season with curry powder, salt, pepper, a little sugar and stir in so much turmeric that the dip turns yellow.
- Let the mummies cool down slightly.
- Use a wooden skewer or stick to pierce small simmering tips as eyes on the sausages and serve with the dip.
