Rheinhessen tapas meat sausage

Ingredients / Shopping
For about 6 servings

  • 1 ring meat sausage

For the dough:

  • 300 g of wheat flour 550
  • 200 g of rye flour
  • 300 ml lukewarm milk
  • 1 cube of fresh yeast
  • 1 tsp salt
  • 1 tablespoon of grapeseed oil

Preparation and tips
Mix all ingredients for the dough. Add salt and knead for a few minutes.
Cover the dough and allow to rise for at least 15 minutes. Knead again before further processing. Roll out thinly, cut into strips and simply wrap around the meat sausage pieces. Let out a finger of meat sausage at both ends. Press the Teignaht well on baking paper in a preheated oven for about 20 minutes at 220 ° C degrees Ober- u. Bottom heat without air crunchy light brown baking.

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