Puff Pastry Vienna Sausage Flowers







A recipe allowed in a diet.

Can you make a tasty sausage be even more delicious? The answer is yes! Try to do just that with these great-looking sausage and puff pastry buns. Upgrade the meat with golden puff pastry, melting mozzarella, and a runny egg in the middle. It’s juicy, it’s cheesy and crunchy, it’s incredibly delicious.

Nutritional Chart

Calories: 490 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 16 g
  • 35 g
  • 28 g

Ingredients Needed for Puff Pastry Vienna Sausage Flowers

3 vienna sausages
6 ounces of puff pastry (3 circles 2-ounce each)
3 ounces of low moisture mozzarella, grated
3 yolks
fresh parsley, chopped (for garnishing)

How to Make Puff Pastry Vienna Sausage Flowers

  1. Skewer a sausage lengthwise through the middle and make parallel cuts until the knife reaches the skewer. We made 14 of them.
  2. Discard both ends of the sausage, then carefully bend it so that its ends touch each other.
  3. Place the bent sausage on a puff pastry disc. Fold the puff pastry’s margin and fit it into the sausage’s enlarged cuts using a toothpick.
  4. Fill the empty space in the middle of the bent sausage with 1 ounce of grated mozzarella. Season with salt and pepper. Follow these steps for the other 2 sausages, too.
  5. Line a baking tray with parchment paper, place the 3 sausage buns on it, and bake for 15 minutes at 360⁰F/180⁰C.
  6. Remove from oven, add 1 yolk in the middle of each bun, and, again, bake for 5 minutes at 360⁰F/180⁰C.
  7. Serve garnished with fresh parsley.

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