Mustard Bagel Sausages
An appetizer fit for any occasion: Chicken franks bundled up in an everything bagel will satisfy your savoury cravings whenever they strike.
Preparation
15 minutes
Cooking
20 minutes
Serves
10
Ingredients
- 10 Maple Lodge Farms® Smokies Chicken Sausage 1 egg, beaten
- 1 package ready-made pizza dough
- 60 mL FRENCH'S® Bold & Spicy Deli® Mustard
- 15 mL black onion seeds
- 15 g sesame seeds
- 120 mL FRENCH'S® Classic Yellow® Mustard Sweet 60 mL mayonnaise
Directions
1Knead the French’s Bold and Spicy Mustard into the pizza dough until evenly distributed then lightly dust the work surface with flour and roll out to rectangle approximately 20 cm x 30 cm.
2Cut the dough into 10 strips. Roll a strip round one of the Smokies Chicken Sausages spiraling it along the sausage to the end. Set aside whilst repeating with the rest of the sausages.
3Preheat the oven to fan 190° C. Bring a large shallow pan of water to the boil. Add the bagel sausages a couple at a time and boil for 1 minute. Remove from the pan and drain on kitchen paper whilst cooking the remaining sausages.
4Place the black onion and sesame seeds on a plate. Brush the sausages with beaten egg and roll them in the seeds until evenly coated.
5Bake on a lightly greased tray for 15-20 minutes until golden and puffed up.
6Combine the French’s Classic Yellow Sweet Mustard and the mayonnaise and use as a dip for the warm bagel sausages.
Chef’s Tips
To make sure your chicken is cooked through, look for an internal temperature reading of 82° C for a whole chicken and 74° C for ground poultry, chicken pieces & cuts.
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