6 würstel or frankfurters
1 quantity Horseradish Butter
12 puff pastry rounds


1. Cook the sausages in gently simmering water for about 8 minutes. Drain, leave to cool then skin and chop very finely.
2.Mix together the sausage meat and horseradish butter. When ready to serve; sandwich the sausage mixture between pairs of pastry rounds.
3.Arrange on a dish and serve cold. Highly recommended with aperitifs.

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