Bratwurst rolls

Bratwurst rolls

By
From
Encyclopedia of Food and Cookery
Makes
25

These little warm rolls with their herby, mustard sausage stuffing are superb for an outdoor wedding or any casual party. You make them a day ahead and they couldn’t be easier to heat and serve – guests can help themselves from a basket or serving dish decorated with flowers or leaves.

Ingredients

Quantity Ingredient
25 long, soft bread rolls
250g butter, melted
12 spring onions, finely chopped
30g mixed fresh herbs, chopped
or 30g parsley, chopped and mixed with with 1 tablespoon mixed dried herbs
25 bratwurst or similar continental sausages, hot and grilled
dijon mustard
freshly ground black pepper
salt

Method

  1. Slit open rolls lengthways and pull out some of the crumb from each piece. Brush insides with melted butter and sprinkle with chopped spring onions and herbs.
  2. Split sausages lengthways, spread insides generously with mustard and put back together.
  3. Place a sausage in each hollowed roll (trim to fit if necessary), season with salt and pepper and press roll back together. Wrap rolls, in batches of 6–8, tightly in foil and leave overnight in refrigerator.
  4. When rolls are required, heat packages straight from refrigerator in a preheated moderate oven (180°C) for 20 minutes. Unwrap and pile up in a basket or serving dish.

Note

  • If you are going to have the wedding feast away from home, take the hot rolls in their foil wrapping. They will carry perfectly and remain pleasantly warm.
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