Christmas sausages

Preheat the oven to 190 ° C.

Halve the slices of puff pastry and place them on a griddle covered with parchment paper.

Place half a slice of sausage on half of the slices and brush around with some water.

Cut the other slices of puff pastry 2 cm from the top and cover the sausage largely. Press.

Cut off the remaining puff pastry hats and cover the ends of the sausages.

Brush the puff pastry with the egg and bake until golden brown and done in the oven for about 20 minutes.

Slice the sausages diagonally, make sure you have a short and a long piece.

Put them together in a corner and secure with a cocktail stick.

Put the goat cheese in the piping bag and spray a 'bon-rim' on the sausage boots. Garnish with a tuft of dill.

Make a notch with the tip of a sharp knife on both sides of the cocktail sausages and insert a letter from the FunMix.

With the piping bag, spray 2 eyes of goat's cheese onto the sausage eggs and push a crayer into each eye.

Garnished on top with a tiny tuft of dill (reindeer hair). Serve the 3 types of sausage figurines directly. Tasty with ketchup.