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Method
- 1.If using fresh pork sausages preheat grill on medium-high. Cook sausages turning occasionally for 6-8 minutes or until nearly golden brown and cooked through. Set aside. Preheat oven to 375° and line a large baking sheet with parchment paper. Lightly roll out the pastry to 0.5cm thick over a floured surface, and cut vertically into long thin strips, about 0.5cm wide. You’ll need 1-2 strips per sausage, so leave the leftover pastry wrapped up in the fridge for another dish.
- 2.Cut each slice of American cheese into 4 strips.
- 3.Place a sausage on top of a piece of cheese, then wrap with puff pastry to look like bandages. Repeat with remaining ingredients.
- 4.Place on prepared baking sheet and brush with melted butter or beaten egg.
- 5.Bake until pastry is golden and cooked through, 12 to 15 minutes.
- 6.Using a toothpick, dot mustard onto each hot dog to create eyes or stick on ready made edible eyes using honey.
Ingredients
- 454g pork sausages or frankfurters
- 375g ready rolled light puff pastry
- American cheese slices
- 2 tbsp melted butter
- Dijon mustard & ketchup
- Edible eyes for decoration
Allergens
- Mustard, Wheat
