Pølse Horns Danish Sausage rolls The perfect party food

In America we have Pizza rolls, Chicken Nuggets, and Corn Dogs, as the perfect foods for sleepover’s or a casual party. Here in Denmark they have Pølse horns, roughly translated as Sausage rolls but simply put they are hot dogs wrapped in dough and baked with or without ketchup.

Last week my son had a sleep over at his school and I wanted to contribute so I baked a batch of Pølsehorns and a cake for the party.

Pølsehorns By David Green

25 g of butter
250 ml of milk
25 g yeast
2 teaspoons sugar
¾ tsp salt
400 g of white flour

1 Package cocktale sausages or hotdogs

Melt the butter in the milk you can do this with the microwave or on stove top.
Mix in the yeast and sugar let set for 2 minutes. Add the salt and flour mix well. This is a sticky dough and you want it that way if you add to much flour when they are done they will be dense. put a light coat off flour on the counter and turn the dough out onto the counter, Dust with a light coating of flour so the dough wont stick to your hands. Knead for 5 to 10 minutes until the dough comes together and is elastic to the touch. Grease the bowl you mixed the dough in and return it to the bowl, cover and place in a warm spot for an hour or until it has doubled in size.

Cover and let rise for an hour.

Cover and let rise for an hour.

Dust your counter with flour, you are going to roll this out so make sure you cover enough of the counter with flour so your dough wont stick. Once you have rolled it out you need to cut it into strips and then into squares.

Cut into strips.

Cut into strips.

Now cut into squares.

Now cut into squares.

 

 

 

 

 

When I make Pølsehorns I usually make half of them with ketchup and half without. The next step is to but a dab of ketchup in the middle of the square, If you are using normal hotdogs you are going to want to cut it just a little smaller than the square.

Place in the middle of the square.

Place in the middle of the square.

And roll up, I crimp the ends but you don't have to.

And roll up, I crimp the ends but you don’t have to.

 

 

 

 

 

Continue until you have wrapped all the hotdogs. I usually put a slit in the ones with ketchup so I know the ones with ketchup and the ones without.

Let rise for an additional hour or until double in size and then bake at 180 c 350 f for 15 minutes or until golden brown.

I made a big boo boo and forgot to take a picture of the finished product so I downloaded this picture off the internet, they don’t crimp the ends but its a good picture.

Polse Horn

 

If you pay attention to my recipes you will notice I have used this dough recipe in my Danish Snegle recipe. That is the good thing about a good dough recipe you can use it in so many different ways, for instance you could also add pizza sauce, some pepperoni and cheese to the bread recipe roll it up and you have a killer Pizza Snegle. Another example of making a recipe your own. Get creative experiment have fun with it and Enjoy

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