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🍽️ Sausages in Puff Pastry with Cranberry Mustard Dip and Fruity Lamb's Lettuce with Hazelnuts

759 kcal · 30 min · 4 servings

Ingredients

• puff pastry 1 pc.
• Vienna sausages 6 pc.
• Parmesan 20 g
• organic limes 1 pc.
• mustard 2 tsp
• olive oil 3 tbsp
• sugar pinch
• salt pinch
• pepper, black ground pinch
• carrots 2 pc.
• plums 3 pc.
• corn salad 150 g
• hazelnut kernels, whole 50 g
• parsley, fresh 20 g
• crème fraîche 200 g
• wild lingonberries 2 tbsp

Instructions

1. 1. Preheat the oven to 200 °C (convection). Roll out the puff pastry and cut into 6 equal squares. Then cut these diagonally to create 12 triangles.
2. 2. Cut the sausages in half and wrap half a sausage in each puff pastry triangle. Place the wrapped sausages on a baking sheet with enough space between them, sprinkle with freshly grated Parmesan, and bake in the oven for about 15 minutes until golden brown.
3. 3. Cut the lime in half and squeeze out the juice. In a bowl, mix 1 tsp mustard, olive oil, 2 tbsp lime juice, sugar, and 2 tbsp water well. Season with salt and pepper.
4. 4. Peel the carrots and slice them thinly. Wash the plums, remove the pits, and cut them into small cubes. Wash the corn salad and let it drain in a colander. Add the corn salad, carrots, and plums to the bowl with the dressing and mix everything well.
5. 5. Toast the hazelnuts in a pan over medium heat for about 2 minutes, turning them around. Wash the parsley, dry it, and chop finely. In a bowl, mix with crème fraîche, 1 tsp mustard, 1 tbsp lime juice, and wild lingonberries, then season with salt and pepper.
6. 6. Carefully remove the sausages in puff pastry from the oven, arrange them on plates together with the fresh corn salad, and serve the lingonberry-mustard dip on the side. Enjoy your meal!

Nutrition per serving

• kcal: 759
• Protein: 21 g · Fett/Fat: 48 g · Carbs: 56 g