Dough for baking sausages in the oven. How to make sausage in dough? Cooking sausages in dough: homemade recipes. How to cook sausages in yeast dough in the oven and how to wrap them beautifully

About the history of the idea

The popular fast food dish has German roots. According to sources, the dough was supposed to hide the eating of fast food during Lent. The first sausages Würstchen im Schlafrock, im Teigmantel (“sausage in a dressing gown”, “in a coat”) were completely hidden in wheat or rye dough, and then in puff pastry. First, natural intestines were baked in dough, stuffed with fresh pork and breaded in breadcrumbs, later Frankfurt sausages, and then all the boiled sausages. In parallel, a similar product appeared in France with its tradition of croissants with fillings.

Later, during the Napoleonic Wars, the British picked up the gastronomic idea and complicated it: they began to wrap pork sausages in bacon, and only then in dough - this is how Pigs in a blanket appeared. traditional accompaniment to roast turkey at Christmas dinner. When it came to the American continent, local, in particular Mexican traditions intervened - and thus the culinary hit was born - the corn dog. American cuisine, which has always gravitated towards practical fast food, presented the world culinary scene with its “hot dogs” - hot dogs, where the dough was unceremoniously replaced with a fluffy bun.

How to prepare sausages in dough?

The rolled out dough is cut into rectangular slices, into which the sausages are then wrapped. Depending on the option, the dough “robe” completely or partially covers the sausage, simply or creatively “wrapping” it. Sometimes the dough is pre-greased with mustard, ketchup or horseradish and sprinkled with cheese. Traditionally, this is puff pastry (“croissant”, that is, yeast) dough, often ordinary yeast, although shortbread was previously more popular. However, today sausages are prepared in almost any dough, they are wrapped in tortilla (the Mexican version of “hot dogs”), in pancakes, and occasionally in thick breading.

"Useful" question

The most sensitive question is whether sausage in dough is healthy? Alas, the snack cannot be classified as a healthy food recipe. However, it's not all that bad. Prepared at home, from decent ingredients and in your own kitchen, “hot dogs” are not much more harmful than a piece of meat pie or a sausage sandwich. The key is, of course, proven quality and proper work. In this case, sausages in dough may well become, if not a masterpiece of home cooking, then definitely a convenient and tasty food that is great to take on the road, give to a child at school, or simply serve to household members as everyone’s favorite breakfast.

Sausage in yeast dough in the oven

The most ordinary, most banal sausage in the most banal, most ordinary yeast dough. Nothing special, but somehow it's incredibly delicious!

Ingredients:

• 250 g milk;
• 500 g flour;
• 1 egg;
• 50 g butter;
• 11 g dry yeast;
• 1 tbsp. l. Sahara;
• 1 tsp. salt;
• 12 sausages;
• 1 yolk + 2 tbsp. l. milk for brushing the dough.

Mix the yeast with warm milk and sugar and leave until activated. As soon as a light foam appears on the surface of the liquid, add melted butter, egg, and salt. Add flour, knead into a soft, non-sticky dough, round and place in a greased bowl, cover with cling film, and place in a warm place.

After the dough has doubled in volume, knead it, place it on a work surface, and roll it into a rectangular layer. Cut into long strips about 1.5 cm wide. Wrap each sausage in a spiral with dough. Place on a baking sheet and leave under a towel to proof for 15-20 minutes in a warm place.

Before putting the baking sheet in the oven, grease the dough with yolk mixed with milk. Bake at 180 degrees for about 20 minutes. Serve hot, of course! However, it is better to let the sausages cool for at least 10 minutes.

Advice: if desired, you can add some fried mushrooms to the sausages, it’s piquant and aromatic.

Kyiv perepichka in yeast dough

Perepichka is the “calling card” of the capital of Ukraine, loved by both local residents and tourists for its extraordinary juiciness. Maybe it’s the incredible Kiev air, maybe the secret is the especially delicious sausages - whatever it is, we recommend that you try to cook this dish at home yourself, and you will understand why there are always long queues at an inconspicuous window in the city center.

Ingredients:

• 300 ml water;
• 1/2 tsp. salt;
• 1 tbsp. l. Sahara;
• 40 g of “live” yeast or 15 g of dry yeast;
• 4 cups flour;
• 10-12 sausages;
• vegetable oil for frying.

Mix the yeast with sugar, pour in warm water, leave until foam appears, then add salt and, adding flour, knead a loose, pleasant dough. Round and leave in a warm place under a towel until doubled in size.

Knead the risen dough and divide it into 10-12 parts. We stretch each piece in our hands into a rectangle, in the middle of which we place the sausage, and pinch the edges of the dough.

Fry the sausages in the dough in a large amount of heated vegetable oil until golden brown, turning during the process so that the dough is fried evenly on all sides. Place on napkins and then serve immediately.

Advice: If you have time, let the dough rise twice - this will not only improve the taste of the finished product, but will also allow it to stay fresh and tasty longer.

Sausages in potato dough

Potato dough is very tasty! Thanks to the significant vegetable component, the “casing” of the sausages turns out incredibly soft, juicy and pleasant to the taste. This is the dish that, even after standing, remains impeccable.

Ingredients:

• 500 g mashed potatoes;
• 1 egg;
• 6-7 tbsp. l. flour;
• 8-10 sausages;
• salt to taste;
• vegetable oil for frying.

Salt the cooled mashed potatoes, combine with the egg, mix with flour. Divide into 8-10 equal balls, each of which we “roll” into a rectangle with our fingers. Place a peeled sausage in the center of each and seal the edges of the dough. Fry in a well-heated frying pan until golden brown, place on disposable towels.

Advice: potato dough responds very favorably to dill - try adding a bunch of finely chopped herbs, you won’t regret it!

Sausages in curd dough

Cottage cheese dough is wonderful on its own. It is very, very decent - moist, not heavy, not dry or hard at all. A separate bonus is that it does not go stale for a long time, products made from it remain quite fresh for several days. If, of course, there is something left to stay.

Ingredients:

• 8-10 sausages;
• 200 g cottage cheese;
• 1 egg;
• 50 g sour cream;
• 2/3 tsp. soda;
• 2/3 tsp. salt;
• 5-7 tbsp. l. flour;
• vegetable oil for frying.

Grind the cottage cheese through a sieve, mix with the egg and sour cream, add salt and soda, gradually add flour. Knead a loose, soft, but not sticky dough, trying to use as little flour as possible: the more you add, the tougher the dough will be.

We round the finished mass, wrap it in a bag and put it in the refrigerator for 2 hours, after which we roll it into a rectangular layer 3-4 mm thick and cut into long strips about 1.5 cm wide. We wrap each sausage in a spiral with strips of dough.

Fry the sausages in the dough in a well-heated frying pan over medium heat, turning them over so that there is an even golden crust on all sides.

Advice: curd dough is certainly tastier fried in a frying pan, however, if for some reason you want to make do with the oven, rest assured: the recipe will work for this cooking method as well.

Sausage in kefir dough

One of the easiest and fastest ways to cook sausage in dough is to knead the dough with kefir. No long proofing or rising: mixed, wrapped, fried. Simply and easily.

Ingredients:

• 1 glass of kefir;
• 2 cups of flour;
• 1/2 tsp. soda;
• 1/2 tsp. salt;
• 8-10 sausages;
• vegetable oil for frying.

Mix flour with salt and soda, pour in kefir and knead into a soft but not sticky dough. Round, leave for 10 minutes under a plastic bag, then divide into 8-10 equal parts, each of which is rolled out into a rectangle. Place a sausage in the center of each and wrap it in a roll. Fry in a well-heated frying pan on all four sides until golden brown. Serve hot.

Advice: To make the sausages in kefir dough even more delicious, try making a small cut along each sausage and putting a small long piece of cheese inside.

Sausage in puff pastry

The age of speed - no one manages to do anything, everyone runs and, apparently, wants to miss even more. You have to somehow get out of it - for example, cook sausages in store-bought factory dough. Sloen. Probably not the most “kosher” option, but still tasty and in a time-saving format.

Ingredients:

• 1 package of puff pastry without yeast (450 g);
• about 10 sausages;
• 1 egg.

Defrost the dough, cut into strips approximately 1 cm wide. Place the peeled sausages, one at a time, on the edge of the strip and roll, wrapping each with dough. When one strip ends, simply apply the next one. Place the sausages in the dough on a prepared baking sheet (greased or lined with baking paper). Brush with beaten egg and sprinkle with coarse sea salt or sesame seeds if desired.

Bake the sausages in the dough at 200 degrees for about 20 minutes.

Advice: try cooking the same thing, but in a frying pan - the result is different, but no less tasty. And faster.

Sausage in pita bread, fried in a frying pan

Lavash is the same dough, only thin and ready-made. Isn't this lovely? You don’t have to do anything, but in the end, a delicious breakfast is ready. Well, or lunch and dinner - depending on your preferences.

Ingredients:

• 2 sheets of pita bread;
• 8 sausages;
• 2 tbsp. l. ketchup or any tomato sauce;
• 2 tsp. spicy mustard;
• 100 g Korean carrots;
• 100 g hard cheese;
• vegetable oil for frying.

Cut each sheet of lavash into four parts. Mix ketchup and mustard, grease the lavash sheets on one side with the resulting sauce. Place a peeled sausage along one edge of each piece. Place some carrots nearby. Grate the cheese and sprinkle it evenly over the pita bread. Roll into thick rolls and fry them in a well-heated frying pan in vegetable oil until golden brown. Serve hot.

Advice: prepare a sauce from sour cream and garlic or any tomato dip - in the company of such a miracle, sausages in pita bread will be even tastier.

Sausage in batter

You've probably heard about the corn dog - the closest relative of “our” sausage in dough, which lives in the USA and some neighboring countries. Have you ever thought that you can prepare not only the proposed corn dough in this way, but also the more familiar wheat flour dough? The casing is different, but the essence is the same: a delicious juicy sausage comes with batter. Worth a try!

Ingredients:

• 10-15 small-sized sausages (“children’s”);
• 3 tbsp. l. flour;
• 1/4 cup milk;
• 2 eggs;
• salt to taste;
• vegetable oil for deep frying.

Mix eggs with salt and milk, add flour - the dough should be the consistency of sour cream. For convenience, we string the sausages onto wooden sticks for preparing barbecue, dip them in batter, and then immediately place them in well-heated vegetable oil. Fry, turning over, for just a minute - until golden brown. The finished sausages in batter are placed on disposable towels and then served.

Advice: Sausages in batter can be prepared without wooden sticks. Use two forks: prick the sausage on one, lower it into the dough, and then use the second to “remove” the sausage from the fork directly into the boiling oil.

Sausage muffins

A very simple and quick way to prepare sausages in dough is to present them in the form of muffins. Of course, this is a slightly different calico, but almost as tasty and at the same time much simpler.

Ingredients:

• 200 g kefir or sour milk;
• 250 g flour;
• 100 g hard cheese;
• 3 sausages;
• 2 eggs;
• 1 tsp. soda;
• 1/2 tsp. salt;
• a small bunch of greenery.

Prepare the dry part - mix salt, soda and flour. Add a pinch of pepper there if desired.

Separately mix grated hard cheese, kefir, eggs, finely chopped herbs.

In three or four movements, combine the liquid part with the wet one, add the sausages cut into circles. Place the resulting dough into muffin tins, filling them 2/3 full. Bake at 180 degrees for 30 minutes.

Advice: If desired, you can add some finely chopped broccoli, green peas, and sweet corn to the muffin dough.

How to wrap a sausage in dough

The classic way to wrap sausage in dough is to cut the dough into strips, wrap it sequentially in a spiral and slightly overlap, forming a “shirt”.

The dough can be cut into rectangles, place a sausage in the center of each and pinch it like a pie.

Sausages shaped like flowers look beautiful. To do this, the sausage is wrapped in dough according to the previous principle - like a pie, then cuts are made along one side in equal increments of about 0.5 cm. The cuts are deep, but such that they will not allow the sausage and dough to fall apart into separate parts. After this, the “pie” is rolled into a circle with the cuts facing outwards - the pieces of sausage open up, forming “flower petals”.

A pie made from sausages and dough, assembled using a checkerboard pattern, looks beautiful. Of course, you will have to tinker, but the result is worth it. To do this, the finished dough is cut into long strips of the same width. These same strips are laid out on the work surface, a long sausage is placed across it - so that some of the strips remain under the sausage, and some (every other) are above the sausage. The next sausage is laid out so that the stripes change their position: the lower ones are above the sausage, and those that were above it lie under. This way the whole pie is assembled. Beautiful and impressive.

A simple but cute way to wrap a sausage in dough is to make a “braid” out of it. Place the sausage in the center of the rolled out flatbread, cut the side parts of the dough into strips at an angle of 45 degrees to the sausage, then stack them one on top of the other, forming a regular “braid” with the sausage inside.

However, there are many more ways to wrap a sausage in dough not only beautifully, but also wittily:

5 ways to make sausage in dough even tastier

1. Experiment with the main component - you can always find something even better than what you already buy. Try smoked hunting sausages, buy sausages with cheese inside, experiment with thick sausages and thin Vienna sausages. There are plenty of options, you won’t get bored!
2. It’s great when some other ingredients are wrapped in the dough along with the sausage. Cheese is always appropriate. Greenery looks great. Ketchup and tomato sauces add a spicy kick. Don’t be afraid to try something new and non-standard - this is the only way you will find “your” recipe, which, quite possibly, will even become a family one. If you first wrap the sausage in a strip of bacon, the result will be not just tasty, but amazingly tasty. By adding thin slices of pear or apple, you get almost haute cuisine. By pairing sausages with pumpkin or carrot sticks, you can claim that you have vegetables on the table.
3. The classic sausage in the dough is not sprinkled or flavored with anything, however, who is stopping you from sprinkling the dough with poppy seeds, sesame seeds or any other seeds before putting the baking sheet in the oven? A little thing that really, really enhances the taste of baked goods.
4. Despite your special love for this dish, do not try to cook it for future use: after all, sausage in dough is wonderful in its fresh, just-cooked form. Alas, after lying down and standing, it loses some of its taste. As a last resort and if you have a special love for mass cooking, we recommend freezing what you definitely won’t eat right away - in this option you can always quickly defrost homemade semi-finished products and cook delicious and fresh sausages in dough.
5. Sausage in pastry is a self-sufficient dish, but if you serve it with a salad of fresh vegetables and herbs, it will be much tastier and even - oh, blasphemy in the context of fast food! – more useful.

Sausages in dough are not the healthiest food, but they are definitely one of the most popular snacks, the harm of which can be minimized with a competent approach. Live with pleasure and eat deliciously!

Sausages in dough are a good idea for a snack. Both adults and children love them. These delicious buns with juicy sausage can be prepared for a children's party, for a picnic, or to take on the road.

To prepare sausages in dough in the oven, you can use not only puff pastry, but also yeast dough. Let's start preparing the yeast dough.

Crumble compressed yeast into warm milk and stir.

Then add salt and sugar and stir.

Cool the melted butter until warm and pour into the milk mixture.

Add 2 eggs and white (the yolk will come in handy later), mix.

Gradually add flour, knead a soft, slightly sticky dough.

Grease the cup with a small amount of vegetable oil, put the dough in it, cover with a napkin and put in a warm place for 1-1.5 hours.

Knead the risen dough and divide into equal parts, 65-70 g each.

Roll out each ball one by one, sprinkling flour on the work surface if necessary. Stepping back from the edge, place the sausage. It is better to take small sausages, for example, “Children’s”.

Fold the edge of the cake over and press it lightly with your fingers.

Cut through the second half not reaching the edge of the cake.

Then roll up.

Place the formed buns to proof for 15-20 minutes.

Add milk to the yolk, stir and grease the finished products, then sprinkle with sesame seeds (optional).

Bake the sausages in the dough in a preheated oven at 180 degrees for 20-30 minutes, until browned.

Sausages in the oven Bake in the dough at 200 degrees.

In the microwave Bake sausages in batter at maximum power.

In a convection oven Bake the sausages in the dough on a wire rack at a temperature of 200 degrees.

Sausages in yeast dough

Sausages - 12 pieces
Wheat flour - 500 grams
Milk - 150 milliliters
Vegetable oil - 1 tablespoon
Dry yeast - 5 grams
Chicken egg - 1 piece
Sugar - 1 teaspoon
Salt - half a teaspoon

Recipe for sausages in dough
How to make sausage dough Heat 2 tablespoons of milk to 40 degrees, add sugar, 1 tablespoon of flour, yeast, mix and leave covered for 20-30 minutes in a warm place. Pour the resulting dough into the sifted flour, add salt. Add warm milk, vegetable oil and egg there. Knead the dough for 15 minutes, then cover and place in a warm place for 2 hours, kneading it every hour.

How to wrap a sausage in dough
Roll out the dough to a thickness of 0.5 centimeters, cut into long strips about 4 centimeters wide and about 30 centimeters long.

Boil the sausages until half cooked. Wrap each sausage with a strip of dough in a spiral.

How to bake sausages in dough in the oven
Grease a baking tray with oil or line it with baking paper. Place the sausages in the batter, cover and leave for 30 minutes. Bake sausages in dough at a temperature of 180-200 degrees for 25 minutes. Remove the baking sheet from the oven and leave the sausages in the dough for 40 minutes.

How to bake sausages in dough in the microwave
Before baking sausages in dough in the microwave, they must be fried in a frying pan (over low heat) for 7 minutes until golden brown. Then place the sausages in the dough on a dish for microwave ovens, put them in the microwave and turn on the microwave for 3 minutes in the “Baking” mode.

How to bake sausages in dough in a slow cooker
Grease the multicooker pan with butter. Set the multicooker to the “Baking” mode, place the sausages in the dough in one layer and bake for 20 minutes.

How to bake sausages in dough in an air fryer
Set the air fryer to a temperature of 200 degrees, place the sausages on the air fryer grate, bake the sausages in the dough in the air fryer for 15 minutes. Set the temperature to 200 degrees and cook for 10 minutes.

How to bake sausages in dough in a bread machine
Set the bread maker to the “Baguette” mode, bake the sausages in the dough for 15 minutes.

Puff pastry for sausages

Ingredients for sausages in dough
Premium quality flour - 500 grams
Chicken egg - 1 piece
Kefir - 200 milliliters
Butter - 400 grams
Salt - half a teaspoon

Puff pastry recipe for making sausages in pastry
Break one egg into a bowl with sifted flour, pour in kefir, add salt and knead. Roll the dough into a ball, cover and leave in a cool place for 30 minutes.

Mix melted butter with 2 tablespoons of flour.

Roll out the dough into a square shape, put butter in the middle, wrap it in an envelope and pinch the edges. Then roll out the dough into a rectangle shape, connect opposite sides to the middle, pinch, cover and leave for another 30 minutes.

After cooling, roll out again, fold and leave in a cold place for another 30 minutes.

Fun facts about sausages in dough
The calorie content of sausages in dough is about 300 kcal/100 grams of sausages in dough.
Ready-made sausages in dough are served with mustard, soy sauce, ketchup, mayonnaise, cheese sauce, and adjika.
You can add ketchup, cheese, pickled cucumbers, and herbs to the sausages in the dough.

It is better to choose sausages for preparing sausages in dough without cling film.

No one will refuse freshly baked, aromatic, rosy and delicious baked goods - sausages in dough.

This is a simple pastry that will appeal to both adults and children.

It is easy to prepare, and the recipe does not require any unimaginable and expensive ingredients.

You can enjoy these buns with sausages during a friendly family breakfast, and then wrap a couple of still warm muffins and put them in your child’s briefcase so that he can have a snack at school, and it will be quite useful to take them with him to work.

Baked sausages are delicious both cold and hot, just perfect for a picnic.

Each housewife has her own signature recipe for making this dish.

Some people use dough from the kitchen, which saves a lot of time, while others use homemade dough.

Choosing sausages – quality or attractive price?

In order for the dish to really please you and your loved ones with its excellent taste, you need to choose the right main ingredient - sausages.

Their quality determines how successful the cooking result will be.

Choosing them will not be difficult; the stores have a rich assortment.

But it's not that simple.

Among the variety of delicious-looking sausages that vary in price, you can get confused.

Many housewives think that the cheapest ones are suitable for baking, but buying such a product would be a mistake.

They already have no nutritional value; in fact, this product is not entirely healthy, so is it worth choosing the least quality one?

In order to buy the “right” sausages, you need to remember a few rules:

1. The product of the highest and first grades does not contain starch and soy - vegetable protein, which is now added to many products.
2. They must be manufactured in accordance with GOST. Sometimes there is a specification on the package, which means that some new component has been added to the composition.
3. Outwardly they should look attractive.
4. High-quality sausages cannot be cheap.

Check the expiration date.

For sausages in natural casings, it should not exceed 72 hours.

Take an interest in the composition; it should not contain various flavors and dyes.

But there is no need to worry about the presence of sodium nitrite.

It is added to give them a nice pink color because their natural color is grey.

Preparing dough is a responsible process

Sausages in dough will be much tastier if you use homemade dough rather than store-bought dough.

Cooking method:

Sausages in dough in the oven: baking

You can cover the baking sheet with special parchment paper for baking to avoid burning.

Before putting the muffins in the oven, they should stand for 10 minutes in a warm place, covered with a light towel.

This is necessary for them to become lush.

It is advisable to brush them with egg, then the top crust will become golden brown and acquire a beautiful and appetizing appearance.

To feed a large family, you need a hearty, nutritious meal. This article presents different recipes for every taste.

Dishes made from cottage cheese have won the attention of both sweet tooth lovers and those who want to lose weight. Therefore, cottage cheese pancakes baked in the oven can be prepared for everyone. A detailed recipe with illustrations can be found

And you can always surprise your children by preparing a striped Zebra pie. Come up with a fairy tale story, tell them about incredible magical animals and go on an exciting culinary journey together! Recipe for the treat at the link:

After baking, take a piece of butter and coat the dough with it, then it will become very tender, soft and acquire a beautiful gloss.

There is no need to immediately pounce on the dish, no matter how appetizing it looks.

Let the sausages sit for a few minutes, then they will become even tastier!

Home-made sausages in dough, baked in the oven, are an excellent alternative to fast food, because you are personally responsible for the quality of the products and hygiene during the preparation process.

Bon appetit!

How quick and easy they are to make!

Let's get a look:

Sausages in dough in the oven are a simple and tasty baked goods, and also filling. The dish is very easy to prepare in your home kitchen.

Sausages in puff pastry without yeast are the easiest option, since there is absolutely no need to bother with kneading the dough, provided you use the finished product.

To prepare you will need:

• the required number of sausages;
• packaging of yeast dough;
• one yolk.

Cooking step by step:

1. Thaw the finished dough, roll it into thinner layers and cut into strips.
2. We wrap each of the sausages with these strips so that it somewhat resembles a tube.
3. Place the preparations on a baking sheet. The top of the dough can be coated with beaten yolk.
4. Bring until golden brown and cooked in a hot oven for 20 minutes at 180 degrees.

Yeast base recipe

Sausages baked in yeast dough are especially tasty and soft.

Ingredients:

• five grams of yeast;
• half a spoon of salt;
• the required number of sausages;
• 350 grams of flour;
• spoon of sugar.

Cooking process:

1. Let's make the base first. Pour the yeast into a glass of warm water, add sugar and leave the mixture for 15 minutes until it swells.
2. Pour flour into a bowl, combine with salt, then pour in the yeast mass, bring to a lump, cover with a cloth and place in a warm place for an hour.
3. Then we turn the dough into a layer, cut it into strips no more than two centimeters wide and wrap the sausages in them.
4. Place the pieces on a baking sheet and then into a hot oven. The dish will be ready in 20 minutes when heated to 180 degrees.

Sausages in kefir dough

You can also cook sausages in dough using kefir, and even a product that is not entirely fresh will do.

Required ingredients:

• 300 grams of flour;
• the amount of sausage depends on desire;
• 200 milliliters of kefir;
• spoon of salt.

Cooking process:

1. Combine kefir with flour, salt and begin to knead so that the mass becomes elastic and soft.
2. Roll it out not too thick, cut it into strips, and wrap each of the sausages in them.
3. Place the pieces in the mold and put them in the oven to bake for 20 minutes, while the heating temperature should be 180-200 degrees.

On liquid dough

A recipe for the lazy and those who don’t have time to cook.

Ingredients:

• egg;
• approximately 250 milliliters of milk;
• a glass of flour;
• half a kilogram of sausages;
• salt to your taste.

Cooking step by step:

1. Pour flour and salt into one bowl, lightly beat the egg in another and combine everything together, then add milk and knead until smooth.
2. Cut the sausages into medium pieces, if they are large, and place them in a mold. Bake them for 10 minutes in the oven at 200 degrees.
3. After this, quickly pour in the prepared flour mixture and put it in the oven again, but for 20 minutes at the same temperature.

Baking with cheese

Baking with cheese is always delicious and if it also comes with sausages, then you get double pleasure, which is very easy to prepare.

Required Products:

• about 10 sausages;
• 150 grams of cheese;
• any dough to your taste weighing 400 grams.

Cooking step by step:

1. We cut the cheese into thin rectangular slices, and turn the selected dough into a layer.
2. Cut it into medium-sized square pieces. And on each square, first we lay out the cheese, then the sausage and pinch the edges in the very center, so that it appears as if it were in an envelope.
3. We distribute all the resulting preparations on a baking sheet and bake for 20 minutes, heating the oven to 200 degrees.

With a base of butter dough made with milk

This dough option is very good for baking. Milk improves taste and increases the nutritional value of finished products. You won't find it in the store, so you'll have to prepare it yourself.

Ingredients for the dish:

• 50 grams of butter;
• a spoonful of sugar and just a little salt;
• milk approximately 240 milliliters;
• 6 grams of yeast;
• about 12 sausages;
• one egg;
• 450 grams of flour.

Cooking process:

1. Heat the indicated amount of milk slightly so that the temperature is no more than 40 degrees, add yeast and sugar, stir and let the mixture brew for about 10 minutes.
2. In another container, mix the contents of the egg with salt, a small amount of sugar, butter that has previously been melted to a liquid state, and then pour in the yeast mixture.
3. All that remains is to add flour and bring everything to the consistency of dough so that it is soft.
4. Divide it into pieces so that you get medium-sized balls, make ropes out of them and use a rolling pin to turn them into thin strips.
5. Now you need to wrap each sausage in them, so that they are like in a pigtail or in a spiral.
6. Place the prepared pieces on a baking sheet or baking dish and leave for 15 minutes until the dough rises slightly. If desired, the top of the products can be coated with yolk.
7. Bake for 20 minutes, pre-heating the oven temperature to 200 degrees.

How to wrap a sausage?

Wrapping a roasting sausage in a spiral with a thinly rolled strip is the easiest option, but there are several other ways to do this.

1. For example, in the form of a pigtail. To do this, take a lump of dough and press it lightly until it becomes flat. Place the sausage in the very middle, and cut the remaining edges in the form of Christmas tree branches downwards, then wrap each cut, throwing them over the sausage, on top of each other.
2. Another option is to place the sausage in a thin medium-sized flatbread, connect the edges in the middle so that the sausage is completely in the dough, and make transverse cuts in it, only the dough is cut, the sausage remains intact.
3. Another way is a boat. Take a thin flatbread, place the sausage inside, and fold the side edges towards the center. We pin the upper and lower parts together. The result should be a shape in the form of a boat or cradle. The dough surrounds the sausage on all sides, and it is inside, like in a recess.