Puffy Dogs, these have become a staple on my menu after moving to Australia so much so that my cutlets now take a backseat at dinner table conversations. Imagine!
Puffy Dogs make up for classy party appetizers with minimal effort. These are basically sausages rolled up in puff pastry sheets and baked until golden. I have tried a variety of sausages while making these in the past year and my favorite till date is the German style cheese kransky from Berg(available at Aldi). And as for the puff pastry, Pampas (available at Coles) is the brand I would recommend from the whole lot. Both of these are a bit pricey but trust me, it makes a world of difference. The cheese in the Kransky keeps the sausages moist and the puff pastry sheets from Pampas turn into buttery flaky goodness once baked. Without much ado, let me get on to the steps you need to follow to make these puffy dogs.
2 Puff Pastry Sheets
Preheat the oven to 200 degree Celsius.
Thaw the sausages and puff pastry sheets. Keep aside.
Cut the puff pastry sheets into thin strips. Take a strip and cover a sausage with this strip. What I normally do is wrap the sausage with the strip like how you would tie a bandage and then pinch the edges. However, you can cover the sausage with the puff pastry in any fashion you want to.
Once all the sausages have been wrapped in puff pastry, place these on a baking tray and bake for 15-20 minutes until the pastry turns golden brown. Serve hot with sauce and trust me, you will not be able to stop with one!