Pylsusnúðar

Sausage rolls

Ingredients for the dough

250 ml lukewarm water
1/2 pack yeast
1 Tbsp olive oil
1 tsp salt
380g flour




Ingredients for the sausage filling

100 ml ketchup
1 tbsp sweet mustard
4 small Vienna sausages
100g grated cheese

Ingredients for gratinating

1 egg yolk
20 g grated Parmesan


Preparation

Put the lukewarm water and the dry yeast in a bowl and let stand for a few minutes until the yeast starts to foam.  

Add the olive oil, salt and flour and knead everything well, adding a little more flour if necessary, until the dough is soft and supple and nothing sticks to your hands.

Cover the dough and let it rise in the bowl in a warm place for about an hour.

Then roll out the dough into a rectangle (approx. 20 x 30 cm).  

For the sausage filling, mix 100 g of tomato ketchup with a tablespoon of sweet sauce in a small bowl. Then spread the mixture onto the rolled out dough. Cut the sausages into thin slices and sprinkle over them, as well as the grated cheese.

Then carefully roll up the covered dough from one side and cut it into slices approx. 2 cm thick.

Then place the rolls on a baking tray lined with baking paper. Then brush the rolls with the egg yolk and sprinkle with the Parmesan.

Bake the rolls in the preheated oven on the middle shelf at 400 °F (200 °C) upper and lower heat for about 15 to 20 minutes until they have risen and taken on a rich, golden color.

Let the rolls cool and serve.

Annotation:  

Actually, you should prepare the Pylsusnúðar with real Icelandic Pylsur sausages and real Icelandic Pylsusinnep, but since these ingredients are difficult to obtain here, you can make do with Vienna sausages and a little sweet mustard, and the result is fine!

Pylsusinep

Pylsusinep

Pylsusinep

[Translated from here.]