Today, I would like to share another great and traditional Danish recipe. This recipe would in English be called Danish Sausage Rolls where the Danish name is Pølsehorn. I'm actually not sure if this recipe is originally from Denmark. However, it has been a really popular Danish snack for many years and it still is.
Pølsehorn
The idea behind this recipe is simple: it is small sausages which are rolled into a bread dough. In Denmark, kids typically eat them and they are very often served to birthday parties. The great thing about these Pølsehorn is that they are easy to eat - you do not get messy fingers because the sausage is covered by the bread. I believe, that is one of the things parents are looking for when serving these for a kids birthday party. And the fact that kids normally love them just makes them an even better choice for a great party.
Instructions
It's actually pretty simple to make these Pølsehorn. The first step is to make a good bread dough, which is then flatten into a thin and circular piece - the shape should be similar to a pizza but slightly thinker. Then the dough is divided into a number of slices depending on how large you want your Pølsehorn. Then place the sausage in the wide end and roll towards the center. Place them on an oven sheet and bake. Serve them directly from the oven or keep in an airtight container. Use ketchup as dipping.
Danish Sausage Rolls (Pølsehorn)
32 rolls
Preparation time: 30 minutes
Total Time: 2 hours
Danish title: Pølsehorn
Cuisine: Danish
Category: Bread
Ingredients:
2 dl (1 cup) yoghurt
3 dl (1 1/4 cup) water, lukewarm
50 g (2 oz) fresh yeast (or equivalent dry yeast)
100 g (3.5 oz) butter, soft
2 eggs
2 tbsp sugar
2 tsp salt
900 g (2 lb) all-purpose flour
32 small sausages (or 16 large which you divide)
1 beaten egg (to brush the bread)
Instructions:
1. In a large bowl; mix the lukewarm water, yeast, salt, sugar and yoghurt.
2. Add the rest of the ingredients and mix/knead everything into a nice dough. If you are using a kitchen machine let it run for about 10 minutes.
3. Cover the bowl with a kitchen towel; set aside and let it rise for about 1 hour.
4. After the rising period, divide the dough into four equal sized pieces.
5. Using a rolling pin to flatten the dough into a pizza-shaped circle. Use a knife to divide the circle into 8 slices (like 8 pizza slices).
6. place small sausages at the large end of the slices. Then add a little ketchup on top of each sausage.
7. Roll each of the sausage into the dough, starting from the large end going towards the tip/center.
8. Place the sausage rolls on a baking sheet lined with parchment paper.
9. Brush the sausage rolls with a beaten egg. Set them aside and let them rise for about 30 minutes.
10. Bake them in a 200 C (400 F) pre-heaten oven for about 12-15 minutes.
Hedy
Hej Kim.
Jeg studerer dansk og kan godt lide dine opskrifter. De hjælper mig med at forstå Danmarks kultur. Tak skal du have!
I want to make this pølsehorn, but I'm allergic to yoghurt. Is there a substitute? Tak.
Kim Nielsen
Hi. Jeg er glad for at du kan lide min opskrifter og at de kan hjælpe dig med danskundervisningen. If you are looking for a good substitute for yoghurt you can use water. The yoghurt is only to make the dough a little more moist but water will also do.
Frédérique
Hi ! I was wondering if it is posible to prepare the dough and keep it frozen until the day we want to make the dish ? If yes, how should we proceed ? Thank you very much :)
Kim Nielsen
I've never tried freezing them before baking. However, I believe it's possible. I would assemble the sausages and dough and then instead of baking them, then put them in the freezer. When time, take them out, let them rise and then bake.
However, I'll recommend baking them first and then put them in the freezer. Then you only need to reheat them.
Rebecca Roche
Are the sausages raw or cooked (before baking with the dough)? In the UK we buy sausages made from raw pork, and then cook them in the oven or BBQ. From your photos, I cannot tell if these are raw sausages or pre-cooked 'frankfurter' style from a tin or jar. I love your recipes - I made the Canelstang last week, which was delicious. Thank you