Currywurst is a popular street food in Berlin, Germany; consisting primarily of bratwurst sausages that are dusted with curry powder and covered in curry ketchup and served with fries, mayonaisse, and more ketchup. You can substitute bratwurst sausages for the traditional pigs in a blanket mini-franks if you desire.
This recipe has been adapted from the Perfect Pigs in a Blanket Recipe, and given a Berlin-style currywurst flavor.
- 1 twelve-ounce package cocktail franks
- 1 package of puff pastry sheets, thawed
- Mayonnaise, as needed
- Ketchup, as needed
- 2 eggs, beaten
- curry powder, for dusting
- cooking spray
Preheat the oven to 375 degrees.
Remove the cocktail franks from their package and pat them dry with a paper towel. Poke 1-2 small holes in each frank and set aside.
Unroll each pastry sheet onto a clean work surface. Take a cocktail frank and measure out a little less than the width of it on the pastry sheet and cut the sheet into long, thin strips. Divide the strips into 3-inch pieces.
To assemble, spread about a teaspoon of curry powder onto each pastry strip, then wrap around a cocktail frank. Press the seam with your fingers to seal, and then set it seam side down on a baking sheet greased with cooking spray. Continue to assemble the rest of the cocktail franks with the pastry strips.
Add 2 tablespoons of water to the beaten eggs and whisk quickly to combine. Using a pastry brush, brush each miniature hot dog with the egg wash, dusting the wrapped franks with curry powder, then bake in the oven until the puff pastry is cooked and golden brown, about 15 minutes.