Sausages in puff pastry

STEP BY STEP

Let's make something delicious.

1. 01

   Lay the puff pastry sheets side by side and leave to thaw at room temperature for about 12-15 minutes. Roll out on a lightly floured work surface until large enough to enclose the sausages and filling.

2. 02

   Place 4 large Savoy cabbage leaves in boiling salted water for two minutes, then remove and place on kitchen paper.

3. 03

   Finely dice the bacon and peeled onion. Halve the remaining Savoy cabbage, remove the core and cut the halves into fine strips. Fry the onion and bacon in the hot butter until lightly browned. Transfer half to a small saucepan and set aside for the sauce.

4. 04

   Add the shredded Savoy cabbage to the onions in the frying pan. Season with salt, pepper and nutmeg and cook gently for 10 minutes.

5. 05

   Briefly fry the sausages in hot oil until browned all over.

6. 06

   Brush the edges of the puff pastry with egg yolk. Place a Savoy cabbage leaf, a quarter of the shredded cabbage and a sausage on each piece of pastry. Fold the pastry around the sausage, press the seams together and place the rolls seam-side down on a baking tray. Brush the tops with egg yolk and bake in a preheated oven at 220 °C conventional (200 °C fan) for about 10-12 minutes until golden brown.

7. 07

   Finely dice the mushrooms and fry in a non-stick frying pan. Deglaze with the cream and leave to reduce for 10 minutes.

8. 08

   Add the gravy to the onions, bring briefly to the boil and season with salt and pepper.

9. 09

   Remove the baked sausages from the oven, cut into slices and serve with the gravy.