Sausages Baked in Puff Pastry with Tomato Sauce

Roast the red bell pepper directly over a flame until the skin is blackened and charred. Wrap it in foil and bake in the oven at 200°C for 30 minutes. Once cooked, remove the charred skin with a paper towel, cut the pepper open, and clean out the inside. Transfer it to a blender, add the canned whole tomatoes, oregano, salt, black pepper, and garlic, and blend until smooth.

Wrap the sausages in puff pastry. Mix the sour cream with the egg and brush the mixture over the pastry. Bake in a preheated oven at 180°C for 20–25 minutes.