Everyone loves sausages. And even more so, sausages in dough, because they are a great way to have a quick snack. You can take them to work or give them to children at school. For many people, baked sausages take them back to their student days; it’s such a pleasure to eat a flavorful hot sausage on the go. Everyone will agree that home-cooked sausages are much tastier than store-bought ones. That's why today I'm making sausages in yeast dough in the oven. It's not as difficult as you think. The main thing is to choose quality sausages. You can make the dough yourself, and if you don’t have time, you can buy not only yeast dough, but also puff pastry. It is better to eat sausages in dough warm. An excellent addition to them would be ketchup or mustard.
Ingredients:
dough:
- water or milk - 200 ml
- dry yeast - 2 tsp.
- sugar - 2 tsp.
- salt - 1.5 tsp. (without slide)
- flour - 3 regular glasses
- sunflower or butter - 2 tbsp. l.
filling:
- sausages – 10 – 12 pcs.
- egg for lubrication
Sausages in yeast dough recipe:
We will prepare the yeast dough the same as for.
Dissolve yeast and sugar in warm water or milk and leave for 7 - 10 minutes. Add salt, flour, sunflower or butter. Knead soft, elastic dough. Cover the bowl with the dough and leave to rise for 1 hour in a warm place.
I prepared the dough in a bread machine, in the “pizza” mode. After the signal, I left the dough to rise in the bucket.
Knead the risen dough again and divide into 10 - 12 parts. Roll each part into a strip and press the strip with your fingers.
You can roll out the dough into a thin cake and cut long strips with a knife.
Wrap the sausage in a strip of dough in a spiral.
Ready sausages in yeast dough Place on a greased baking sheet, brush with beaten yolk and let rise for 15 - 20 minutes.
Everyone likes freshly baked, aromatic, rosy and incredibly tasty baked goods. How to make sausages in dough at home, which both adults and children love so much? The delicacy is prepared simply, and the recipe does not require the use of expensive or intricate products.
Sausage buns are perfect for a family breakfast, just like hot dogs are for a picnic. They retain their taste and are tasty even when cold. Therefore, they are put in a child’s backpack to eat at school, or taken to work as a light lunch.
Each housewife has her own recipe for preparing the dish. Some people like store-bought dough, which significantly reduces the preparation time for the snack, while others make it themselves. But the appetizer delights with incredible taste if the main ingredient is chosen correctly. We're talking about sausages.
It seemed easy to choose and prepare sausages, since stores offer a wide range of sausage products. In fact, many are confused, seeing in front of them a large number of species that differ in appearance and price.
Calorie content of sausages in dough - baked and fried
Sausage in dough is a common dish that is ideal for a quick and tasty snack, like a hot dog. Regular consumption of baked goods has a bad effect on the condition of the figure, because calorie content of sausage in dough, cooked in the oven - 320 kcal per 100 grams. If the appetizer is prepared in a frying pan using the frying method, the calorie content reaches 350 kcal.
The type of dough also plays a big role in determining the calorie content of a dish. The calorie content of puff pastry is simply off the charts. There are about 400 kcal per 100 grams of product. Next we will talk about preparing snacks in various ways using different types of flour base.
The best homemade batter recipe
I think you've had to taste sausages in dough many times. Do you know how to make batter, thanks to which the baked goods become rosy and fluffy? It is not much different from chicken fillet batter. I'll tell you about it now.
Ingredients:
- Milk – 400 ml.
- Butter – 100 g.
- Dry yeast – 11 g.
- Flour – 5 glasses.
- Eggs – 2 pcs.
- Sausages – 25 pcs.
- Sugar – 1 tbsp. spoon.
- Vegetable oil – 2 tbsp. spoons.
- Salt – 1 teaspoon.
Preparation:
- Dissolve butter in heated milk. Stir. Add eggs, ground with sugar and salt until smooth, to the milk, add vegetable oil.
- In a separate container, combine flour and yeast. Add a little of the resulting mixture to the milk mixture to form a liquid mass. Leave in a warm place.
- After rising, add the remaining flour and knead into a stiff dough. Set aside to let it rise. All that remains is to make the sausage wrapper.
Using a store-bought semi-finished product greatly simplifies the preparation of sausages in dough, but it cannot be compared with the homemade version.
How to cook sausages in dough in the oven using yeast dough
Let's consider the classic technology of preparing a dish that is familiar, like pearl barley, from the school canteen. Using yeast dough, chefs prepare soft, airy and aromatic products. If the flour base is made correctly, the snack remains fresh for several days.
Ingredients:
- Flour - 3 cups.
- Eggs – 2 pcs.
- Milk – 1 glass.
- Sausages – 12 pcs.
- Sugar – 1 tbsp. spoon.
- Dry yeast – 11 g.
- Sunflower oil – 100 ml.
- Yolk - for lubricating the formed products.
Preparation:
- Mix a glass of flour with salt, sugar and warmed milk. Add yeast to the resulting mass, stir and set the mixture aside for 20 minutes. During this time, the dough will double in volume.
- Add sunflower oil along with beaten eggs. To obtain a dense, tight dough, add the remaining flour. Knead the mixture for 15 minutes.
- Roll out the finished flour base with a rolling pin and cut into thin strips. Wrap the peeled sausages in strips, place them on a greased baking sheet and coat with yolk.
- All that remains is to put it in the oven. At a temperature of 180 degrees, the sausages in the dough will be baked in 20 minutes.
Video recipe
The finished snack is combined with tea or tomato juice. If you want to diversify the dish, add Korean carrots, herbs or grated cheese to the filling. Before baking, I advise you to sprinkle the delicacy with sesame seeds.
How to cook sausages in dough in a slow cooker
Sausages in dough are a dish characterized by excellent taste and enviable versatility. The snack has another advantage - high cooking speed, especially if you have a multicooker on hand.
Ingredients:
- Milk – 1 glass.
- Flour – 1.5 cups
- Egg – 1 pc.
- Sausages – 7 pcs.
- Butter – 50 g.
- Sugar – 1 tbsp. spoon.
- Dry yeast – 1 tbsp. spoon.
- Salt – 1 teaspoon.
Preparation:
- Pour heated milk into a deep bowl, add sugar, salt and egg, mix. Pour melted butter into the egg-milk mixture and add yeast, stir again.
- Gradually add sifted flour to the ingredients. Knead the dough and set aside for half an hour. After the time has passed, knead the flour base and leave for another 30 minutes.
- Place the finished mixture on the table, roll it out and cut into long strips. The number of strips should correspond to the number of sausages. In our case there are seven of them.
- Remove the casing from the sausages. Wrap the sausages in dough, brush with egg and place in a greased multicooker container.
- Turn on the appliance and activate the baking mode for 40 minutes. After the program has completed, turn the sausages over in the dough and turn on the timer for another third of an hour.
Video cooking
Preparing such a dish using a multicooker does not require much time and effort. If homemade yeast dough is replaced with a purchased puff pastry, the cooking time will be reduced even more.
How to make sausages in puff pastry
Let's consider preparing sausages in puff pastry at home. Using a purchased puff base makes the process less time-consuming, but does not in any way affect the quality and taste of the finished snack.
Ingredients:
- Puff pastry – 250 g.
- Sausages – 10 pcs.
- Pickled cucumber – 1 pc.
- Hard cheese – 75 g.
Preparation:
- Remove the dough from the freezer, wait until it thaws and roll out. Cut the resulting layer into ten strips.
- Cut the pickled cucumber into thin slices, and the cheese into slices. Using these additional ingredients will help add variety to your snack.
- Place a piece of cucumber on the sausage and wrap it in a strip of dough, moving in a spiral. Wrap the sausage with hard cheese in the same way. During the process, I advise you to slightly stretch the dough. To prevent the spread cheese from leaking out, pinch the edges.
- Place the prepared products on an oiled baking sheet, brush with egg and place in an oven preheated to 180 degrees for half an hour.
Video recipe
The puff pastry recipe calls for the use of cucumber and hard cheese as additional filling. If you don't like these foods, add what you like. The main thing is that the additives are combined to taste.
Delicious and quick sausages in dough, fried in oil
Practice shows that for one reason or another, not every housewife has an oven or multicooker. This does not mean that it is impossible to make delicious sausages in dough yourself and please your family. A cast iron frying pan will always come to the rescue.
Ingredients:
- Flour – 500 g.
- Water – 150 ml.
- Milk – 150 ml.
- Sugar – 3 tbsp. spoons.
- Salt – 1 teaspoon.
- Dry yeast – 1 tbsp. spoon.
- Vegetable oil – 6 tbsp. spoons
- Sausages – 15 pcs.
Preparation:
- Combine milk and warm water in a deep saucepan, add yeast, sugar, stir and leave for 15 minutes. After time, add vegetable oil along with sifted flour, knead the dough.
- Cover the pan with a lid and place in a warm place for 2 hours. During this time, knead the flour base several times.
- Treat your hands and work surface with vegetable oil. Divide the mass into fifteen equal balls. Roll out each lump, place the sausage and form an oblong pie. Form all the pies in the same way.
- Place the preparations in a heated frying pan with a large amount of refined oil. Fry the sausages in the dough over moderate heat on both sides until golden brown. Then place on a paper napkin to remove excess oil.
Video instruction
The presented culinary pastries took pride of place in student, work and school canteens. But housewives who are just learning this art do not know how to make delicious sausages in dough. In fact, there is nothing complicated; all recipes are suitable for implementation at home. Choose the option you like and enjoy cooking!
Sausages in yeast dough: “classics of the genre”
- flour (pre-sifted) - 0.5 kg.
- sausages - 8 pcs.
- eggs - 1 pc.
- high-fat milk - 0.2 l.
- sunflower oil - 25 ml.
- dry or liquid yeast - 5 or 15 g, respectively
- butter - 60 gr.
- granulated sugar - 20 gr.
- salt - 7 gr.
- raw chicken yolk - 1 pc.
There are quite a lot of recipes for how to cook sausages in dough. But the classics of the genre are baked goods made from yeast dough, baked in the oven.
1. Start with the dough, knead the dough. Heat the milk, combine it with granulated sugar and let the grains dissolve. Add yeast, as well as a tablespoon of flour. Mix everything to prevent clumping.
2. Cover the container with a towel and leave it warm for half an hour. In the allotted time, a cap will rise on the surface of the dough, this is what you need.
3. Remove the egg from the cold in advance and beat with a mixer until foamy. Melt the butter, add it here, and work with the device again. Add this mixture to the dough.
4. Pass the flour through a sieve in advance and combine with salt. Add in small portions to the remaining ingredients, stirring at the same time. It is important that there are no lumps.
5. Before making sausages in dough, you need to properly knead the base at home. Start kneading the dough on a work surface. This will take you from 10 to 15 minutes. Ultimately, you need to get a mass that does not stick to your hands, is dense and stretchy.
6. Roll the finished dough into a ball, cover with a towel and leave in a warm place for a couple of hours. During the specified period, you need to knead it 2 times. When the specified time comes to an end, roll out the entire mass into a plate about 5 mm thick.
7. Arm yourself with a sharp knife and use it to cut the dough into strips of equal width. Take the sausages one at a time and wrap each of them in a strip of dough in a spiral shape. Then brush the surface of the buns with beaten egg yolk.
8. Line a baking sheet in advance, preheat the oven to 190 degrees. Place each item at a large distance from each other. How long to bake sausages in dough? The duration of simmering in the oven is 20 minutes.
Sausages in puff pastry
- puff pastry yeast (ready) - 0.5 kg.
- sausages - 7-8 pcs.
- chicken egg yolk (raw) - 1 pc.
Sausages according to this recipe are prepared in puff pastry, which can be bought in every supermarket. You save a lot of time; all you have to do is bake them in the oven.
1. Before making sausages in dough, you need to defrost the purchased mixture at room temperature. To do this, open the package and leave the dough at home in the kitchen until it thaws. Then proceed with further actions.
2. Roll out the base into a plate about 5 cm thick, no more. Take a sharp knife and divide the entire layer into strips of equal width. Wrap the strip of dough around the sausage in a spiral.
3. Line a baking sheet or grease it with oil. Place the finished products at a distance from each other so that they do not stick together during baking. Brush the surface of the dough with beaten raw yolk.
4. Preheat the oven to 180-190 degrees. Cook at these rates for about a third of an hour.
Sausages in kefir dough in the oven
- high-fat kefir - 0.2 l.
- flour (sifted) - 0.3 kg.
- salt - 7 gr.
- sausages - 6 pcs.
1. Remove kefir from the refrigerator in advance, combine with sifted flour and stir to eliminate lumps. Add salt and bring the mass to an elastic state. The kneading will take 10-15 minutes.
3. One by one, wrap the sausages in strips. Then brush the surface of the dough with raw yolk. Place in an oven preheated to 190 degrees for a third of an hour.
Now you know how to make sausages in kefir dough. Agree, the procedure is extremely easy at home!
Sausages in yeast-free puff pastry
- raw yolk - 1 pc.
- yeast-free dough (ready) - 500 gr.
- sausages - 6 pcs.
Quite often, sausages are cooked in puff pastry without yeast. It is very easy to bake such products in the oven.
1. Thaw store-bought dough at room temperature. Usually the procedure does not take more than 40 minutes. The process should happen naturally. Do not use a microwave oven.
2. Since making sausages in dough is quite simple, at home we will give them the shape of flowers (we will describe it further). In the meantime, wait for the dough to completely defrost. At the same time, heat the oven to 200 degrees.
3. This recipe for sausages in dough can be considered traditional. While the oven temperature rises, dust the baking sheet with flour. This move will prevent the baked goods from sticking to the surface. At home, roll out the dough a little.
4. Cut the layer into 6 equal parts. Place sausages in the dough without film. Roll and pinch the edges. Now make neat cuts on each sausage at equal intervals. In the end, you should roll the product around.
5. Pinch the dough well so that the sausages do not unfold during baking. Place on a baking sheet; you can line it with parchment. In a separate bowl, beat the yolk. Coat each sausage in the dough with the mixture. Bake for a third of an hour.
Sausages in potato dough
- potatoes - 1 kg.
- semolina - 90 gr.
- chicken egg - 1 pc.
- butter - 30 gr.
- sausages - 14 pcs.
- wheat flour - 250 gr.
- sesame - 50 gr.
- hard cheese - 90 gr.
Before making sausages in potato dough, prepare all the necessary products at home. The baking procedure will be carried out in the oven using classical technology.
1. Send the peeled potatoes to boil in salted water. Once cooked, drain the liquid and puree the root vegetable. Wait until it cools down to an acceptable temperature. Add egg and butter. Mix the ingredients.
2. Add spices to taste, flour and semolina. Knead the dough. Boil the sausages in boiling water for no more than 1 minute. Next, divide the dough into 2 equal parts. Roll one of them into a thin layer, the thickness of which should not exceed 4 mm. Cut the dough into squares.
3. Place the sausages and wrap them in a roll. Pinch the product well on all sides. Repeat the procedure with the second part of the dough. Grease a baking sheet with sunflower oil. Place the sausages in the dough on it.
4. You will also need another small piece of butter. Melt it and combine with the egg. Whisk. Coat the products with the prepared mixture and sprinkle them with sesame seeds.
5. Bake the treat at 200 degrees for a third of an hour. At the same time, grate the cheese. Sprinkle it over the sausages and bake for another 7-9 minutes. Enjoy.
When deciding how to make sausages in dough, it is worth considering all the cooking options at home. If you do not want to devote a lot of time to the procedure, it is better to purchase ready-made dough. This move will greatly facilitate the preparation procedure. This will not make the sausages in the dough any worse. Go for it!
Children and adults love sausages in dough; they are an excellent option for a quick and satisfying snack. They are consumed as an independent dish or eaten as a snack with soups and broths. To make the baked goods delicious, it is important to properly prepare the dough for the sausages in the dough.
Traditionally, sausages are made in the oven, wrapped in yeast dough.
To make it you need the following products:
- 0.45-0.5 kg of flour;
- 0.25 l milk;
- egg;
- 70-85 g butter;
- 15-20 g sugar;
- 15-20 g dry baking powder;
- salt.
Sequencing:
- Dissolve sugar and baking powder in heated milk, stir and leave until foam appears.
- Mix the egg with salt, beat thoroughly, and then add the softened butter and dough.
- Mix the mixture thoroughly and begin adding flour little by little until it becomes homogeneous and stops sticking to your palms.
- Roll the base into a ball, cover with a napkin and leave to rise. When the mass doubles, you can start cutting.
Attention! The amount of ingredients for the dough is based on 10-12 sausages. If necessary, you will need to reduce or increase the volume of components.
Recipe without yeast
For sausages, you can make dough without yeast, using kefir or sour milk as a basis.
For cooking you need the following components:
- 0.25 l of fermented milk product;
- 30 ml lean fat;
- egg;
- 0.45-0.55 kg of flour;
- 15-25 g sugar;
- 10-12 g soda;
- salt.
Execution sequence:
- Sift the flour, combine with sugar and salt, then place it in a mound on the table.
- Make a hole in the flour and pour vegetable oil into the hole.
- Add the egg and kefir, knead into a soft, slightly sticky dough.
- Sprinkle the base with baking soda, knead it with your hands again and leave for 10 minutes.
- Add a little flour, knead the mass again, roll out and divide into strips.
Sausages wrapped in this dough can be fried in a frying pan or baked in the oven, after brushing each portion with egg yolk.
Cooking with kefir
You can prepare yeast dough for sausages in kefir-based dough. In this case, the dough is placed on water.
To work you will need:
- 0.2-0.25 l of kefir;
- 0.15 l of water;
- egg;
- 0.55-0.6 kg flour;
- 10-12 g yeast;
- 50 ml refined oil;
- 15-25 g sugar;
- salt.
Manufacturing procedure:
- Heat the water a little, add granulated sugar and yeast, stir and leave to rise.
- Pour kefir into a deep bowl, add egg and salt, beat thoroughly.
- Add the dough into the prepared mixture, then add the required amount of flour and knead into a soft dough.
- After this, you will need to roll it into a ball and leave it warm for one and a half to two hours.
The mass will be ready for re-kneading and cutting when it has doubled in size.
Yeast dough for sausages in dough
Yeast dough for sausages can also be made with water, and to make it soft and tender, add butter to the mixture.
For cooking you will need:
- 0.25 l of water;
- 0.12 kg butter;
- egg;
- 10-12 g pressed yeast;
- 0.45-0.48 kg flour;
- 10-15 g sugar;
- salt.
Sequence of work:
- Heat the water, add yeast and sugar, stir and wait until foam forms.
- Melt the butter, combine with salt and egg, beat until smooth.
- Carefully pour the dough into the prepared mixture and begin adding flour.
- Knead a thick dough and place in a warm place for 2 hours, covering with a towel or cling film.
On a note. Pressed yeast can be replaced with dry yeast, but in this case their quantity will have to be increased by 5-10 g.
How to make it in a bread machine
A bread maker saves the housewife from having to knead the dough herself. Just add the ingredients, set the desired mode, and after a while everything will be ready.
To make dough for sausages in a bread machine, you will need the following products:
- 0.22-0.25 l of water;
- 45-55 ml vegetable fat;
- egg;
- 0.5-0.6 kg flour;
- 35 g sugar;
- 25 g baking powder;
- salt.
Sequence of work:
- Pour water, vegetable oil into the bowl, add sugar and salt.
- Mix flour with dry yeast and add to liquid mixture.
- Place the mold in the device, close the lid tightly and turn on the kneading mode.
- After the cycle is complete, remove the dough from the mold, sprinkle with flour and begin cutting.
The dough prepared in this way is suitable for both baking in the oven and frying in a pan.
Layered base for lazy sausages
Puff pastry is incredibly tasty and tender. It can be purchased ready-made, but it is better to make it yourself.
For the base you will need the following components:
- 0.15 l of water;
- a stick of butter;
- 0.35 kg flour;
- 25 g sugar;
- salt.
Execution order:
- Remove the butter from the refrigerator, cut into pieces and let soften.
- Sift the flour, mix with butter and chop the mixture with a knife until crumbs form.
- Add water to the dough, having previously dissolved sugar and salt in it, and then knead.
Before you start cutting the puff pastry, you need to keep it in the refrigerator for several hours, covering it with film.
Sausage dough in a frying pan
To make delicious sausages in dough in a frying pan, you can use a yeast base without eggs.
Products needed for cooking:
- 0.15 l milk;
- 0.15 l of water;
- 0.55-0.65 kg of flour;
- 30-35 ml vegetable oil;
- 15 g powdered yeast;
- 60 g sugar;
- salt.
Sequencing:
- Mix milk with water, heat a little, then add yeast and sugar and mix.
- While the dough is rising, sift the flour, form it into a mound with a depression, and pour in refined oil.
- Add the appropriate dough, salt, knead into a soft base and leave to rise in a warm place. It will be ready in 2 hours, but will have to be kneaded every half hour.
This sausage dough turns out fluffy and airy, since it does not contain eggs, which often weigh down baked goods.
Margarine-based option
This is another option for making puff pastry for sausages. The advantage is that it can be made ahead and stored in the freezer, and defrosted and used when necessary.
For cooking the following ingredients:
- 0.22 kg margarine;
- 0.25 l of water;
- egg;
- 0.55 kg flour;
- 35 ml lean fat;
- a tablespoon of vinegar;
- sugar and salt.
Cooking sequence:
- Heat the water, add salt and sugar, add the egg and stir.
- Pour vinegar into the resulting mixture, stir again and set aside.
- Sift the flour, combine with softened margarine and chop the mixture with a knife until crumbs form.
- Mix the prepared mixture with the liquid and knead the dough, greasing it with vegetable oil from time to time.
- Roll out the layer 1.5 cm thick, fold it into quarters and put it in the refrigerator.
After 2-3 hours you can start cutting the base and baking the sausages in the dough.
Sausage base in dough in the oven
Sausage dough can also be made using mayonnaise, mixing it with milk, kefir, yogurt and even fermented baked milk in equal proportions.
To cook sausages in the oven you will need:
- 0.65 kg flour;
- a package of mayonnaise with a volume of 100-150 g;
- 0.1 l of dairy product;
- 50-70 g butter;
- 2 eggs;
- 50 g sugar;
- 25-35 g pressed yeast;
- salt.
Operating procedure:
- Pour granulated sugar and yeast into the heated milk product, mix and leave to rise.
- Beat eggs with salt, add mayonnaise and melted butter, stir.
- Add the appropriate dough into the mixture, add flour and knead thoroughly.
- Form the dough into a ball, cover with a towel and place in a warm place for 2 hours.
Before the advent of hot dogs, our fast food lovers bought sausages in dough, but these baked goods, prepared at home, turn out much tastier and healthier. The duration of its preparation will be less than when baking pies, because you do not need to prepare the filling. This article tells you how to cook sausages in dough in the oven, slow cooker and in a frying pan from different types of dough.
Since puff pastry for sausages can be prepared in advance yourself, or bought in the same store where the sausages themselves are made, even a schoolchild can cope with the preparation of this pastry.
To feed the whole family delicious sausages in puff pastry, you will need:
- 500 g puff pastry;
- 10-14 (depending on size) sausages;
- 1 yolk;
- 30-45 ml milk.
Baking sequence:
- Roll out the layer of puff pastry on a flour-dusted work surface to a thickness of 5-7 mm, then cut it into strips one and a half to two centimeters thick.
- Carefully remove the casings from the sausages and wrap each with a strip of dough, slightly overlapping. Place the prepared sausages on a baking sheet covered with parchment at some distance from each other.
- Shake the yolk a little until smooth with a small amount of milk. Lubricate the surface of the workpieces with the resulting mixture, paying special attention to the joints. This will not only give you a beautiful shiny crust, but will also prevent the dough from coming apart at the joints.
- The sausage should be baked at 180 degrees for 20-25 minutes.
In yeast dough
Yeast dough prepared using the straight method can be used not only for pies and pizza, but also for other simple baked goods such as sausages in dough. With a minimum investment of time and products, this will allow you to create a delicious snack for school or work.
For one portion of dough, designed for ten sausages, you need to take:
- 250 ml milk;
- 90 g sugar;
- 30 g fresh pressed yeast;
- 2 eggs;
- 5 g salt;
- 100 ml sunflower oil;
- 500 g flour.
How to bake:
- Stir sugar and yeast in warm milk. Pour a slightly loose chicken egg and a little vegetable into this mixture. Mix everything thoroughly, add salt, add flour and knead into a soft dough, which you will leave for 40 minutes to rise.
- Knead the risen dough again and divide into ten equal parts, roll each into a rope, which is used to wrap one sausage. Place each of the pieces on the prepared baking sheet. Sausages in dough can be prepared with the addition of cheese. To do this, a longitudinal cut is first made in each sausage and filled with large cheese shavings, then the sausage is wrapped in dough and cooked as usual.
- Beat the remaining egg with a fork until smooth and brush the sausages on the baking sheet. Allow the pieces to rest for 20 minutes, then place them in a preheated oven for 20 minutes at 200 degrees. Bake until deliciously golden brown.
Sausages in kefir dough
Sausages in dough in the oven can be prepared not only on the basis of puff pastry or yeast dough; such baked goods are also delicious using unleavened kefir dough. Fermented milk product for mixing can be taken with any percentage of fat content. Depending on this, more or less flour will be needed.
One serving of sausages in kefir dough includes:
- 200 ml kefir;
- 30 g sugar;
- 5 g salt;
- 5 g soda;
- 1 egg for greasing
- 30 g sesame seeds for sprinkling;
- 6-8 sausages;
- 300-320 g wheat flour.
Progress:
- Dissolve all sugar and salt crystals in warm kefir. Then sift soda through a strainer, stir and leave until the mass foams and increases in size several times.
- Sift the flour into the kefir mixture in small portions and knead into a soft but non-sticky dough. Let it rest for a quarter of an hour and you can start “packing” the sausages into the dough.
- After wrapping each sausage in the dough in any usual way, transfer them to a greased or parchment-lined baking sheet. Brush the top with beaten egg and sprinkle with sesame seeds. Bake for 25 minutes to half an hour at 190-200 degrees.
With a base of butter dough made with milk
Butter and eggs are baked goods that make the dough heavier, but at the same time make it tastier. If you use proven proportions of ingredients, the baked goods will turn out appetizing and fluffy.
For sausages in butter dough we use:
- 250 ml milk;
- 1 egg and yolk for greasing;
- 30 g sugar;
- 50 g butter;
- 11 g dry yeast;
- 3 g salt;
- 500 g wheat flour;
- 12 sausages.
Procedure for kneading dough and baking:
- Dissolve 5 g of sugar and yeast in warm milk. Leave the mixture in a warm place for 10-15 minutes. Grind the egg with the remaining sugar and salt.
- Combine the egg with the dough, flour and soft butter. Knead the dough and divide it into twelve equal pieces.
- Roll each piece of dough into a thin rope, which will be twice as long as the sausage, and wrap it around the sausage in a spiral.
- Place the sausages “packed” in dough on a baking sheet, brush with yolk and bake in the oven after proofing for fifteen minutes until golden brown.
When baking sausages in the dough, you can sprinkle them with sesame, poppy or cumin seeds on top.
In a slow cooker
You can bake crispy sausages in dough even without an oven, just using the miracle helper of a multicooker. It is suitable for making baked goods from any type of dough, but products made from curd yeast dough are especially tender.
For it you need to take:
- 7 g dry instant yeast;
- 200 ml milk;
- 50 g sugar;
- 4 g salt;
- 200 g cottage cheese;
- 500 g flour;
- 2 yolks;
- 50 g butter.
- 7 sausages.
How to cook sausages in dough in a slow cooker:
- For the dough, combine 50 ml of warm milk with sugar, yeast and two tablespoons of flour. Leave the dough for a quarter of an hour.
- Meanwhile, rub the cottage cheese through a sieve into the remaining milk. Salt the resulting curd and milk mass, combine with the yolks and dough. Stir in flour. Gather the dough into a ball and leave it on the table, covered with a towel, for 1-2 hours.
- When the mixture is ripe, wrap it around the sausages and place them on the bottom of a multicooker bowl greased with butter. Cook in the “Bake” mode for 20 minutes, then turn over to the other side and bake for the same amount of time using the same function.
Step-by-step recipe for cooking in a frying pan
Sausages in dough in a frying pan are, of course, not the healthiest dish, but despite the calorie content, this baking has many fans. In a frying pan you can cook a sausage wrapped in yeast, kefir, yeast-free and potato dough.
Since the recipes for the first two types of dough have already been described, let’s consider the option of baking with potato dough:
- 900 g potatoes;
- 1 chicken egg;
- 80 g flour;
- salt to taste;
- 6-8 sausages;
- 100 ml vegetable oil for frying.
Baking steps:
- Peel the potato tubers, wash and boil them in salted water until soft, drain the water and mash into a puree.
- Let the potatoes cool, add the egg and flour. Knead soft potato dough.
- Wrap each sausage in the resulting mixture and fry on all sides until beautifully golden brown. Remove the finished sausages to a paper towel to absorb excess fat.
How to wrap a sausage in dough in an original way?
There are several options for how to wrap a sausage in dough. Some housewives create edible masterpieces in the form of flowers and animals using dough and sausages.
But let’s consider more practical methods that do not require much manipulation:
- With a tourniquet. A thin rope is formed from the dough, which is wrapped around the sausage, placing the turns tightly together.
- Stripes. The dough is rolled out into a thin layer, which is cut into strips of one and a half to two centimeters. These strips are wrapped with a slight overlap around the sausages.
- Pigtail. A piece of dough is rolled out into a round cake one centimeter longer than the length of the sausage. The sausage is placed in the center, the free edges are cut along the bias into strips 1-2 cm wide. Then they are folded alternately in an overlapping pigtail.
- Pie. The dough is divided into two parts and rolled into rectangles, the width of which is equal to the length of the sausages, and the length is sufficient to place them at a distance of one and a half centimeters from each other. Place the sausages on one layer and cover with the second. Seal the edges and separate the sausages themselves by pressing the top layer of dough against the bottom layer with the back of a knife.
