Pigs in blankets

A hot dog in puff pastry or sausage in pastry is a baked- in bread or roll dough sausage. Regionally there are different names for it, including Wursthuller in Apolda and sausage Awakening in South Baden.

In the Bergische Land, here mainly in Wuppertal sausage is ( cracker ) or Mettfarce in the dough or puff pastry known as Hetewei, originally the name for hot Awakening. It is here, a court in the carnival season, which is eaten mainly on Ash Wednesday. According to tradition, the batter should hide that secretly consumed during Lent meat.

In Thuringia and Westphalia is a knockwurst, one filled with ground pork gut, in white bread dough, sometimes even in dark bread dough, baked and eaten warm. Versions are also available in Butzbach and Dresden. In Vienna, the sausages were found to be sources first manufactured in 1905 by Leopold Breitlahner dressing gown, the son of Johann Georg Breitlahner, with frankfurters.

Other variants are made with puff pastry.

The dough is rolled out, cut into rectangular slices, in which the sausages are then rolled up. Depending on the variant of the crust surrounds the sausage completely, or only on the long side, so that the sausage ends sticking out from the dough to the side. Sometimes the dough is also previously coated with mustard or horseradish or topped with cheese.