"Hidden string sausages", "Wienerle im Laugen-Schlafrock" or "Wienerle im Laugen-Schlafrock" - no matter what we call her. The sausages are wrapped with a snake of dough.
The snake consists of a thawed lye pretzels from the freezer. The lye pretzels turn up so that a long snake is made of dough. While older children can turn up the pretzels independently, younger children certainly need some support. Try it out, because the baked sausages taste super tasty and also animate children who like to eat little and little.
Tip: Pack the sausages in the brezelteig as a break bread. They also taste cold the next day for lunch.
First, place the frozen lye pretzels side by side for thawing on a sheet with baking paper. Let the pretzels thaw for about 30 minutes.
Then carefully turn the thawed pretzels apart, so that a long snake emerges from dough.
A pretzel is enough for a Viennese sausage.
Now take the sausage in your hand and start the dough spirally to wrap the sausage.
Try to pull the thicker parts of the dough into the length, because this way the wrapped dough is evenly finished when baking.
Try to turn the sausage and roll the dough around.
Press the end of the dough onto the sausage.
Then put the sausage in the dough coat on a sheet of baking paper.
Bake the sausages in the brezelteig at 180 degrees.
After about 8 minutes they are already slightly tanned.
Leave it in the oven for about 10-12 minutes until the desired tan.
Then let them cool down for a moment, and then you can take the sausages in the brezelteig and eat them.
Let the "hidden Viennese sausages" taste.
Have fun baking!