6 frankfurters or franks
1 serving of butter with horseradish (see p. 88)
12 circles of pastry dough
Cook the sausage in boiling water about 8 minutes. Drain, let cool, peel and chop.
Mix the sausage with the horseradish and butter.
At serving time, place the sausage between two circles of dough, transfer to a plate and serve cold.
Highly recommended with drinks as a snack.