ingredients

6 sausages Johnsonville Fine Brats (6 x 50g Tray)
2 sheets of brick
1 jar of black olive tapenade
10 g of butter
1 green salad
50 g of pitted green olives
1 fresh sheep cheese (160 g)
Fine salt and pepper

Steps

Step 1

Sauté the sausages for 8 minutes over medium heat.

2nd step

Book them.

Step 3

Cut the pastry sheets in 2.

Step 4

Brush with melted butter.

Step 5

Spread the tapenade sausages and roll them in the pastry sheets (nems).

Step 6

Put them on a baking sheet and cook for 5 minutes at 180 ° C.

Step 7

Serve with a green salad, pitted green olives and diced sheep's cheese.

Step 6

Season with a vinaigrette made from olive oil.