Danish Sausage horn

 Sausage horn

Ingredients:

Sausage horn.

300 grams of wheat flour

75 grams of coarse flour (I used island wheat)

1 DL water  

1 dl milk (I used mini milk)

25 grams of yeast

10 grams of fine salt

1 medium egg

50 grams of soft butter

8 pieces of good quality wiener sausages (or whatever you prefer in your sausage horns)

Sesame seeds (to top with if you want)

Possibly. lubrication in the horn

Ketchup, tomato sauce, mustard or whatever you like (can be omitted)

Brushing,

1 tablespoon milk (I also used mini milk here)

Here's how you do it?

Mix water and milk together and heat until you have a finger-warm liquid. Crumble and stir the yeast into it. Add wheat flour, coarse flour, egg and salt. Mix it all together in a mixer or by hand.

Add soft butter (you can soften it quickly in a microwave oven) and now knead it all in a mixer until it comes together (or by hand until the dough is thoroughly kneaded) - it takes 5-10 minutes depending on the machine and the temper of the flour

Leave the dough to rise under a lid or cloth for 1 hour - or until it has doubled in size.

Divide the dough in half and roll out the lumps of dough in separate circles with a rolling pin on a floured table. Cut into 8 triangles (is easiest with a Pizza cutter) per lump of dough so that you have a total of 16 pieces of Dough for sausage horns.

If you want to spread it, now spread the dough with ketchup, tomato sauce or the like.

Halve your wieners, place on the dough triangles and roll up. Place the finished sausage horns on a baking sheet with baking paper and let them rise under a cloth for 30 minutes.

Whisk eggs and a little milk together and brush your horns (top with some sesame seeds if necessary), then bake at 200 degrees normal heat for 13-15 minutes until the sausage horns are lightly golden.

Leave your sausage horns to soak for at least 30 minutes before eating them, and serve them with a little dipping.