Sausage jalousie

Total time: 1hr
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 841 Kcal, 24g Protein, 41g Carbohydrates, 63g Fat


  • Filling
  • 0.5 tbsp olive oil
  • 350 g fennel, finely chopped
  • 1 red chilli pepper, deseeded, finely chopped
  • 10 sage leaves, finely chopped
  • 1 saucisson (sausage) (approx. 400 g), sausagemeat removed
  • 0.25 tsp salt
  • a little pepper
  • 70 g soft dried apricots, finely chopped
  • Jalousie
  • 1 puff pastry dough, rolled into a rectangle (approx. 40 x 25 cm)
  • 1 tsp fennel seeds
  • 1 eggs, beaten

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  • Filling

    Heat the oil in a pan. Sauté the fennel, chilli pepper and sage for approx. 5 mins., season. Allow the vegetables to cool a little, stir in the sausagemeat and dried apricots.
  • Jalousie

    Roll out the pastry with the baking paper. Along the long edges, cut strips approx. 9 cm long and 1 cm wide. Place the filling onto the surface which has not been sliced (middle of the pastry). Fold the strips over one another from the right and left sides over the filling. Place the jalousie on a baking tray along with the baking paper, brush with a little egg, scatter over the fennel seeds.
  • Bake

    Approx. 30 mins. in the lower half of an oven preheated to 200°C.
  • Serve with:


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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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