Sausage snails

Total time: 1hr 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 430 Kcal, 14g Protein, 47g Carbohydrates, 20g Fat


  • 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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  • 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.

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