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Sausage snails
30 m active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 430
  • Fat about 20g
  • Carbohydrates about 47g
  • Protein about 14g
This is needed
This is needed for 4 people
Dough
  • 250 g white flour
  • 0.5 tsp salt
  • 1.5 dl water
  • 3 tbsp olive oil
  • 0.25 cube yeast (approx. 10 g)
  • 1 tsp rosemary needles, finely chopped
To shape
  • 4 frankfurter sausages
  • 1 tbsp rosemary needles
Sauce
  • 3 tbsp ketchup
  • 0.5 tsp mild curry powder
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And that's how it's done
And that's how it's done
Dough
Combine the flour with all the other ingredients up to and including the rosemary, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
To shape
Divide the dough into 8 portions. To make the snail bodies, shape 4 portions of dough into thin rolls (approx. 30 cm long), wrap the dough around the sausages. Divide the remaining portions into thirds, shape into thin rolls and make 4 neat braided plaits. To make the snail shells, roll up the plaits and place them on the sausage rolls. Transfer the snails to a grill tray. Charcoal/gas/electric grill: Cover and grill over/on a medium heat for approx. 20 mins. Insert the rosemary needles into the snails for tentacles.
Sauce
Mix the ketchup and curry powder, serve with the sausage snails.