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Preparing: 30 min
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Bake time: 15-20 min
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Ingredients
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Method
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20 wieners and frankfurters
300 g simple brioche dough from this recipe
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Place the dough on a lightly floured worktop and roll it rolling away from you, to form the rectangle of the thickness of 3 mm. With a knife or pastry roller, cut the dough into 3 cm wide strips. You should use 1.5 strip per a sausage.
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Take a strip and wrap a sausage beginning from one top as you see on the photo.
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1 small egg slightly beaten
1 tsp Nigella seeds or black cumin seeds
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Preheat the oven to 180ºC
Place all wrapped sausages on a baking tray lined with baking paper. Glaze the top of each chipolata with the egg wash and sprinkle with the Nigella or black cumin seeds.
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Bake the Polly-style Hot Dogs for 15-20 min until golden brown. Let them cool a little but serve still warm. Serve with your favourire condiments and sauces such as pickled salad, cucumbers or a coleslaw.
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