450 g puff pastry
6-7 hunting sausages or skinless sausages
1 yolk for brushing
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Puff pastry cut into strips along the leaves, but not to the end. Place on a tray covered with baking paper. Sausages are cut in half lengthwise and checkerboard weave between lanes (as is woven rug). Top is coated with beaten egg yolk. Bake in preheated oven at 200 ° C until golden. * The original recipe is made with skinless sausages, but I think that our very thick and hard to creep, so I used a rusted sausage. Can be used debartsini, they are also thin.