Golden Crispy Sausage Wraps
Juicy sausages wrapped in crispy puff pastry, breaded with golden breadcrumbs, and fried to perfection. An irresistible snack ready in 30 minutes, perfect for appetizers or a quick family meal. The contrast between the golden crispiness and the tender interior makes this recipe absolutely addictive.
🛒 Ingredients
4 servings
- 8 cocktail sausages or small frankfurters (about 14 oz total)
- 1 sheet (about 8 oz) all-butter puff pastry or 8 slices of sandwich bread
- 2 large eggs
- About 1½ cups plain breadcrumbs
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper
- About 4 cups sunflower or other neutral oil for frying
- Dijon mustard for serving (optional)
Watch the original video
Watch on TikTokDirections
- 1
Remove the puff pastry from the refrigerator 10 minutes before use. If using sandwich bread, flatten each slice with a rolling pin until very thin (about 1/10 inch thick).
- 2
Cut the puff pastry into strips ¾-inch wide and about 6 inches long. Wrap each strip in a spiral around a sausage, slightly overlapping each turn to seal well.
- 3
Lightly press the ends of the dough against the sausage to secure everything in place. Set aside on a baking sheet.
- 4
In a bowl, beat the 2 eggs with a pinch of salt and pepper until well combined.
- 5
In a second bowl, mix the breadcrumbs with the paprika, garlic powder, a pinch of salt, and pepper.
- 6
Dip each wrapped sausage into the beaten egg, ensuring the entire surface is coated, and let any excess drip off.
- 7
Immediately roll in the seasoned breadcrumbs, pressing lightly to ensure even adhesion. For extra crispiness, repeat the egg and breadcrumb coating process a second time.
- 8
Heat the oil in a heavy-bottomed pot or deep fryer to 350°F. To check the temperature, drop a little breadcrumb into the oil: it should sizzle immediately and rise to the surface.
- 9
Fry the sausages in small batches (3-4 at a time) for 3 to 4 minutes, turning halfway through, until golden brown and crispy on all sides.
- 10
Drain on paper towels for 2 minutes. Serve immediately with Dijon mustard or homemade ketchup.
💡 Chef's Tip
The secret to perfectly adhering breading: after coating the sausages in breadcrumbs, refrigerate them for 10 minutes before frying. The cold slightly sets the egg and makes the breading adhere much more solidly, preventing it from detaching during frying.
