Preparation:

Preheat oven to 350°. Line a large baking sheet (or 2 smaller sheets) with parchment paper or mist them with oil spray and set aside.

In a large bowl, combine the flour, baking powder, and kosher salt. Add the yogurt and egg and mix until all the flour is incorporated to make a batter. Knead the dough with clean hands until it’s dry and elastic (it will start off very sticky, but continue to press, fold and knead—and add a bit of flour if it’s too fussy—and after about 1 minute it’ll come together into a large mass of elastic dough). Divide into 8 even balls.

Place a cutting board on the counter and sprinkle with flour (very important to sprinkle flour as this will prevent the dough from sticking to the board or countertop).  Place one ball at a time on the cutting board and slice into 4 even pieces. Press each quarter piece into a flattened circle and spread on an optional thin layer of mustard. Place a sausage on the edge of each flattened circle of dough and roll it up. Mist the top with oil spray and dip in a wide shallow dish filled with the topping of your choice.  Then place on your baking sheet. Repeat this with all 8 balls until you have 32 wrapped mini sausages (with optional seasoning on top) lined up on your baking sheet.

Bake in the oven on the middle rack for 20 to 25 minutes, until the dough is lightly browned, soft and chewy, and cooked through. Serve with a side of mustard or Dijonnaise for dipping.

Try my Brussels in Blankets for a cool veggie spin.