These protein pølsehorn – Danish sausage rolls, where hot dog sausages are wrapped in a soft bread dough – are a healthier and really easy take on the classic, made with the same dough as my protein bagels with cottage cheese.
The dough is nothing more than cottage cheese, plain flour, baking powder and salt, and it is high in protein, filling and incredibly quick to work with.
I blend the cottage cheese first so the dough comes together smooth and easy to handle. It is then mixed with the remaining ingredients, divided into eight pieces and shaped around the sausages. No proving, no waiting – straight into the oven.
I have used chicken sausages to keep the pølsehorn a little lighter on calories, but you can of course use ordinary hot dog sausages if you prefer. Once shaped, they go on the tray seam-side down, are brushed with egg or milk and baked until golden.
They taste really good – warm or cold – and keep well in the fridge for several days. They also freeze well and are ideal for the lunchbox, for lunch or as a quick snack between meals. High in protein, easy and genuinely good.
Pølsehorn – and a tasty alternative with more protein
Pølsehorn are a staple in many Danish homes – as a snack, in the lunchbox or as a quick lunch. They are easy to take along, popular with children and adults alike, and can be varied in countless ways.
But if you would like to turn up the nutrition and cut down on empty calories, these high-protein pølsehorn are a really good alternative. The cottage cheese in the dough makes them more filling and packed with protein – and you honestly cannot taste it.
The dough is nothing more than cottage cheese, plain flour, baking powder and salt – and it needs no proving. You stir it together in 5 minutes, shape the pølsehorn and bake them straight away. The whole process takes 30-35 minutes from start to finish – and you end up with freshly baked, moist pølsehorn that are both filling and full of flavour.
A healthier and really easy alternative to the classic pølsehorn – perfect for the lunchbox, a day out or simply a quick snack at home.
You can also take a look at my other pølsehorn recipes – click here.
Protein pølsehorn – healthier Danish sausage rolls
Ingredients
- 250 g cottage cheese
- 200 g plain flour
- 2 tsp baking powder
- 1/2 tsp salt
- 8 small chicken sausages – or ordinary hot dog sausages
- Beaten egg, for brushing
- A little sesame seed (optional)
Method
- Blend the cottage cheese until smooth in a mini chopper or similar.
- Combine the flour, baking powder, salt and cottage cheese in a bowl and stir together with a spatula until the dough gathers into small clumps.
- Tip it out onto the worktop, bring the dough together with your hands and knead it briefly until all the clumps are worked into the dough.
- Roll the dough into a ball and divide it into 8 equal pieces.
- Roll each piece into a log roughly the same length as the sausages. Press a finger down along the middle of the dough to make a groove, lay the sausage in it and shape the dough around the sausage. Pinch the seam together firmly.Set aside on a baking tray lined with baking paper, seam-side down.
- Brush with beaten egg and sprinkle with sesame seeds, poppy seeds or similar if you like, then bake in a preheated oven at 200°C, conventional oven (top and bottom heat), for about 20-22 minutes – or until golden and baked through.
- Store them in an airtight bag in the fridge, or freeze them and take out as needed.
Nutrition
Premium
De smager rigtig godt men mine blev slet ikke så luftige som dine ser ud. Ved ikke lige hvad jeg har gjort forkert
Hej Christina
Ka du have haft dejen stående for længe? Når først bagepulver er blandet med væske skal dejen ret hurtigt i ovnen, det gælder også kager:)
Warm wishes, Dianna