- K&N’s Mini Franks Sausage - 20-21 sausages
- Cheddar cheese - as required; grated
- Sour cream topping - as required
- Dough - as required
For Sour Cream Filling
- Prepared sour cream - 1 cup
- Spring onion - 3 tbsp; chopped
- Black pepper powder - 1 tsp
- Onion powder - 1 tsp
- Garlic powder - 1 tsp
- Salt - 1 tsp / to taste
- Lemon juice - 1 tbsp
For Sour Cream
- Heavy cream - 1 cup
- Vinegar - 1 tbsp
Thaw K&N’s Mini Franks Sausage as per instructions on pack.
Divide the dough into 8 equal parts and make balls. Take one part and make an impression with the back of a knife lengthwise to create a boat shape. Repeat with all the dough balls.
Fill with cheddar cheese and place K&N’s Mini Franks Sausage on top. Brush with egg wash.
Bake in a pre-heated oven at 180°C for 10-12 minutes or until it turns slightly golden brown from top.
Drizzle prepared sour cream topping and sprinkle spring onions on top.
Mini Sausage Stuffed Bread Boats are ready.
For Sour Cream Filling
In a bowl, add all the ingredients and mix it well.
For Sour Cream
In a bowl; add heavy cream and vinegar. Whisk well and let it refrigerate for 10-15 minutes.
- All-purpose flour - 2 cups
- Yeast - 1 tbsp
- Salt - 1 tsp
- Sugar - 1 tbsp
- Oil - 2 tbsp
- Water - as required
In a bowl, add all-purpose flour, yeast, salt, sugar, water and knead into smooth dough.
Cover the bowl with cling wrap and let it rest until double in size. Set aside.