11/2 hours (including Raise and Baking Time)
5 dl Lukewarm water
100 g 04 Maskmel Whisky
800 g Wheat flour
50 g Sugar
15 g Salt
75 g Soft butter
Sausages, brunch size. Or grill as you cut out
Dissolve the yeast in the water.
Mix Agrain® 04 Maskmeal whisky, wheat flour, sugar and salt together.
Then add half of the flour mixture to the water and stir well.
Now add the egg to the dough you have made and stir it into the dough.
Add the rest of the flour mixture a little at a time while you touch.
Once the dough has gathered, add the soft butter and let it stir for 8 minutes.
Once the butter has been stirred into the dough, let it raise for an hour with a damp tea towel over it.
After the dough has raised for an hour, turn the dough out onto a floured table. Divide the dough into 3 portions as you roll out (about 0.5 cm high) and cut into 6 – 8 "layer cake pieces" in each.
Roll half or 1/3 sausage into each piece of dough.
Spread the sausage bells on three baking sheets and let them rise 30-45 minutes under a damp tea towel (until they are the right size).
When the sausage horns are raised, they are brushed with beaten egg and sprinkled with sesame seeds
Preheat the oven to 220 C
Bake the sausage horns for 10-14 minutes depending on size