Crispy Fillet Sausage
Release Date: 18-02-2008
It gives me incredible pleasure to catch different and stylish tastes with simple touches :) Yafkhal sausages are among the mini snacks that will add color to your table at your invitations and at home movie nights.
If you serve it with ketchup, mayonnaise or simple dipping sauces according to your taste, you can amaze your guests :)
Ingredients for the Crispy Fillet Sausage Recipe
- 10-12 cocktail sausages
- 1 pieces of dough
- 2 water glass measure of oil
- 35-40 toothpicks
How to Make a Crispy Sausage with Yufkali?
- Lay the sausages side by side on the long part of the phyllo that you cut in half and wrap it in 4 turns.
- Insert 4-5 toothpicks at equal intervals per sausage and cut them with the help of a knife.
- Fry the oil in the pan and fry the sausages front to back. Take the fried sausages on a napkin lined plate and drain the oil. Serve with sauces.
Note: Ingredients can be increased as desired. It goes great with mashed potatoes on the side.
Even in the oven. Too much oil, two glasses.
2 glasses of oil, no problem? In the yufka, the sausage will absorb fat. if there is something like that.
What if we bake it instead of frying it?
sooooooooooooo nicellllllll recipe
It looks very beautiful, I cut the dough by putting the soda cap and the dough on top of each other, I cut the dough and sausage round with a toothpick, I cut 1 sausage and a couple of dough and fry it, I recommend it, it is very stylish, I recommend it.
I tried it immediately after reading your recipe. the view was beautiful. Of course the taste too. especially those phyllo dough that opened like a flower were crispy. I would recommend it to everyone.
Good luck to you :) Best regards…
I am making your recipe, lady sacide; I put 2 thin slices of sausage on a toothpick and fry it in a pattern. It is delicious :) I recommend it to everyone, especially I made it on my daughter's birthday, her friends loved it. Now they want friends at the New Year's Eve party every year :)
looks very nice and easy
oops, this is a great recipe :)