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Recipe : **** Brick-wrapped Apple and Blood Sausage

Brick-wrapped Apple and Blood Sausage
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Course:
Snack

Practical information

  • Prep time
    20 min
  • Cooking
    5 min
  • Ready in
    25 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             
 
Serve as an « amuse-bouche » (appetizer) or with a spinach salad and a dressing made from olive oil, sherry vinegar, and mustard.
 

Recipe's Ingredients

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  • about 5,5 inches blood sausage
  • ¼ apple
  • 2 or 3 sheets brik (or spring roll wrapper)
  • 1 egg yolk, beaten with a little water
  • oil for frying

  • Recipe preparation steps

  • 1
    Cut the sausage into twelve half inch thick rounds. Cut the apple piece crosswise into one -thirty-second inch thick, quarter circle-shaped slices. The radius should be equal to the diameter of the sausage. Cut the brik into rectangular pieces equal to the diameter of the sausage in width and equal to twice the diameter plus twice the thickness in length.
  • 2
    Brush one side of the brik rectangles with a little egg yolk. Place a piece of apple in the center of the band and then a piece of sausage on the apple. Fold the band over the sausage so the ends of the band overlap.
  • 3
    Heat a one-sixteenth inch depth of oil in a frying pan over medium heat. Fry the packets, overlay side down. When brown on the first side, turn over and brown on the second side. Drain on absorbent paper.
  • 4
    Serve immediately.
  • Ready !