Sausages in a fur coat

Ingredients:

Sausages

• 1 pack (230 g) of puff yeast dough for croissants
• 1/4 cup Dijon mustard
• 20 mini hot dog or cocktail sausages
• 1 lightly beaten egg
• Poppy or sesame seeds
• Hot Dipping Sauce, see recipe below.

Dip sauce

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 3 tablespoons Dijon mustard
• 1 tbsp. whole grain mustard

Preparation:

1. Preheat oven to 180°C.
   
   Cut each croissant dough triangle into thirds lengthwise, so that each piece produces 3 small strips.
2. Using a pastry brush, lightly coat the dough with Dijon mustard. Place a small sausage on one end of the dough and roll it up.
   
   Place them seam-side down on a greased baking sheet. Brush with egg wash and sprinkle with poppy or sesame seeds. Bake until golden brown, 12-15 minutes. Serve warm with dipping sauce.

3. Dip sauce

   
   Combine all ingredients in a bowl. Cover with plastic wrap and refrigerate until serving. This can be made the day before.