Sunny puts an entire brand-new twist on an oldie, using currywurst for a timeless mixer appetizer!
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Nonstick cooking spray, for the pan.
1 cup catsup.
1/4 cup honey.
1 tablespoon yellow curry powder.
Freshly ground black pepper.
All-purpose flour, for dusting.
1 sheet puff pastry, thawed.
Yellow curry powder, for dusting.
36 mixed drink franks.
For the sauce: Usage cooking spray to coat the inside of an 8-inch springform pan. Spray the outside of a 3 1/2- to 3 3/4- inch-diameter ramekin and location it in the center of the springform pan. Set aside.
Blend together the ketchup, honey, curry powder and a lot of black pepper in a little saucepot. Give a simmer, then remove from the heat; set aside.
For the rolls: Lightly dust your work surface and a rolling pin with flour. Unroll the puff pastry and roll out to a 14-by-9-inch rectangle. Dust the top all over with the curry powder. Utilizing one frank as a guide, cut the pastry into strips slightly smaller sized than the franks, about 1 1/4- by-2 1/4 inches. Roll each frank in a piece of pastry and pinch the joint to close it.
Preheat the oven to 425 degrees F.
Starting with the outer circle and enabling some space between, place each pig in a blanket vertically in the prepared springform pan in two concentric circles. Chill for thirty minutes. Bake till the tops are golden, about 35 minutes, then cover loosely with foil and bake up until the inner puff pastry is baked through, about 25 minutes more. Put the sauce in the ramekin and serve.
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