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At what temperature to make sausages in the dough. Delicious dough for sausages: recipes and tips

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 of 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 of 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 pack 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.

Sausages in yeast dough are an indispensable snack for school, office, or for a walk. It's very easy to prepare!

The yeast dough turns out thin, but at the same time very soft.

Sausages 17 pcs.
Milk 250 ml
Dry yeast 11 g
Sugar 1 tbsp. l.
Salt ½ tsp.
Chicken egg 1 pc.
Wheat flour 600 g
Butter 50 g

First, knead the yeast dough. Pour dry yeast into a bowl, add a spoonful of sugar and pour in warm milk, take about 100 milliliters of milk and mix. Leave in a warm place for the yeast to disperse.

Meanwhile, break the egg into another bowl, add sugar, salt, softened butter and the remaining warm milk. By this time, the yeast will have already dispersed, pour it into the bowl, and beat it with a whisk.

Gradually add sifted flour and knead into a tight dough. The dough will be fluffy, airy and not sticky to your hands. I don’t leave this kind of dough to rise; I immediately start cooking with it.

Divide the dough into equal parts and form them into circles.

I roll each circle into a long thin strip and wrap the sausage in it.

Line a baking sheet with parchment paper and place the sausages wrapped in dough on it. Leave the sausages in the dough on the baking sheet for 15 minutes to allow the dough to rise. Then we brush the surface with beaten egg, this is done so that the sausages acquire a beautiful golden crust.

Bake the buns in an oven preheated to 180 degrees for about 25 minutes.

Ready-made sausages in dough can be greased with butter before serving, this makes them tastier.

Recipe 2: sausage in yeast dough in the oven

Today I offer a recipe for sausages in yeast dough - a simple, tasty and satisfying homemade baked product. I can’t help but agree that this is a rather high-calorie dish, but we don’t often eat such food.

wheat flour - 500 gr
milk - 250 ml
chicken eggs - 1 piece
egg yolk - 1 pc.
butter - 50 g
sugar - 1 tbsp.
salt - 1 tsp.
pressed yeast - 15 g
sausages - 15 pcs

First, let's prepare the dough. To do this, dissolve sugar and yeast in 100 ml of warm milk (we will leave a couple of tablespoons of the total amount to lubricate the sausages in the dough). You can take dry yeast - 5 grams.

Let it sit for 15-20 minutes until a foamy cap appears, which means the yeast is good and ready to work.

Knead the dough for about 10-15 minutes. It turns out soft, but does not stick to your hands. Leave the dough warm under a towel for 2 hours. After an hour, gently knead it and return to the heat.

In 2 hours the dough will rise very well - exactly 3-4 times.

Cut into long thin strips - approximately 40-45 centimeters in length and 2-3 centimeters in width.

Place the sausages prepared in this way on a baking sheet (cover with parchment or food foil) and let them rest for half an hour. During this time, preheat the oven. Before placing in the oven, grease each piece with a mixture of 1 yolk and milk (we left it at the very beginning).

Bake the sausages in the dough at 180 degrees for about half an hour. (Time may vary depending on your oven).

The fur coat of the sausages is very thin and soft and does not dry out for a long time. Bon appetit, dear friends.

Recipe 3: sausages in a yeast dough casing

Wheat flour / Flour - 500 g
Milk - 250 g
Yeast (You can use it like I did - 12 g dry yeast or 30 g fresh) - 12 g
Chicken egg (one egg for the dough, the second for greasing the buns) - 2 pcs.
Sugar - 3 tbsp. l.
Sunflower oil - 6 tbsp. l.
Salt - 1 pinch.

Sausage (it’s better to take smoked ones) - 10 pcs.

Beat the egg into the warm milk and beat a little with a fork.

Add yeast, stir. Add sugar, salt, butter, mix until smooth.

Gradually add flour and knead the dough, it should turn out elastic and soft. Leave to rest for 1 hour in a warm place. The dough should double in size.

Divide the dough into parts (according to the number of sausages, I have 10 pieces) and wrap the sausages in the dough. You can wrap them however you like, here are a few options.

Or simply wrap the dough around the sausage.

Line a baking sheet with parchment paper, grease it with oil, lay out the sausages and brush them with yolk.

Set to bake at 180 degrees for 20-25 minutes. As soon as a golden crust appears, you can remove it. Eat hot. Bon appetit.

Recipe 4: sausages in dough, yeast (with photo)

Milk – 100 ml
Salt - 1 tsp.
Sugar - 1 tsp.
Dry yeast - 1 tsp.
Sunflower oil - 1 tbsp.
Wheat flour - 150 g
Sausages - 6 pcs.
Chicken yolk - 1 pc.

Start by preparing the yeast dough. Warm the milk just a little. Add sugar and dry yeast. Stir, cover with a towel and leave in a warm place for 7-10 minutes to activate the yeast. A fluffy cap of yeast should form.

Add sunflower oil, salt and add sifted wheat flour in small portions.

Knead a soft dough that does not stick to your hands. Cover and leave warm for 30 minutes.

Knead the rested dough on a dusted board. Roll out into a rectangular layer. Cut into 6 strips.

Wrap the sausages in cut strips.

Place on a baking sheet with parchment. Cover and leave for 15-20 minutes. Then brush with beaten yolk. If desired, you can decorate with dough figures. Bake at 180 degrees for 40-50 minutes.

The sausages in the dough are ready.

Bon appetit!

Recipe 5, simple: sausages in puff pastry

puff pastry dough 400 g.
sausages 8-10 pcs.
egg 1 pc.
sesame seeds 1 tsp.

You should immediately prepare the sausages, peel off the film.

Then you need to roll out the dough, cut the rolled out layer into thin sticks.

Now take one sausage at a time and wrap it in strips of puff pastry.

Place a silicone mat on a baking sheet. Place the prepared products on top.

Now you should sprinkle the sausages, use sesame seeds. Next, it is imperative to turn on, heat the oven to 200 degrees and set the pieces for 30 minutes, let them bake. That's all, sausages in puff pastry in the oven will soon sell out with a bang, as your household will not be able to resist this tasty and aromatic delicacy!

Recipe 6: how to cook sausages in ready-made yeast dough

0.5 kg puff pastry or puff pastry;
8 sausages.

If you have ready-made dough, defrost it at room temperature. In the meantime, you can boil the sausages a little - or you don’t have to boil them, because they will undergo sufficient heat treatment in the oven.

After sprinkling the table with flour or laying down cling film/silicone mat/just cellophane in which the dough was wrapped, unroll the puff pastry and cut into strips approximately 1.5-2 cm wide and 15-20 cm long.

We wrap each sausage in a spiral with such a strip of dough, slightly overlapping.

Place the sausages in the dough on a baking sheet lined with oiled parchment or simply greased with vegetable oil, and place in the oven preheated to 200 C.

Bake until the dough separates and becomes dry and golden. If the top is very brown and the middle is still raw, reduce the temperature; if the sausages remain pale for a long time, turn up the heat. Be careful not to overdry the dough (when I bake yeast buns, a frying pan with water placed on the bottom of the oven helps a lot to prevent overdrying; I haven’t tried baking puff pastry this way yet).

For each oven, its own baking mode is selected experimentally. In ovens with lower heating, it may turn out that the bottom of the sausages in the dough are already browned, and the top is pale. Then you can use a trick - just turn them over.

Let's cook sausages in dough today! The design can be festive and interesting, while being simple and varied! This will give a family meal or lunch with guests an additional “zest” - it’s so nice to choose exactly that bun, cookie, sausage that just looks right at you! 😀

I want to talk about 12 ways to wrap sausages in dough. Even if you do not use all of them, but only some, the appearance when served will be completely different! 😉

Look - turtles, flowers, wickerwork, boats - they’re beautiful and even tastier to eat! 😀

I have already shared with you step by step, wrapped in. You can also take ready-made puff pastry - both with and without yeast. This time I baked it in . Some of the suggested sausage shapes (more closed) can be made!

I think this recipe will definitely come in handy for the May holidays! Want to celebrate at home? Warm sausages in dough, just out of the oven, will help you 😀 Are you planning to get out into nature? Great! You can bake these delicious treats and take them with you! Men, children, women - everyone will be happy with this “ration”! 😉

Well, decide on the dough and go twist and turn the sausage with different sides! 😉

Products:

Design methods:

So, I divided the dough (see the step-by-step recipe for its preparation) into approximately equal pieces and started shaping.

By this time the sausages should be ready. In principle, you can use raw ones. They will have time to bake in 20 minutes in the oven. But I always pre-cook, and not just, but with bay leaves - to boil down all sorts of additives and enhance their aroma.
Another important point is that you need to wrap already cooled sausages in the dough. It is ideal if they are at room temperature. Rolling hot or cold sausages into the dough while baking can create an unpleasant soggy layer. It's better to do without it ;)

I gave names to all the options, based purely on my associations... ;)

Option No. 1 - Pigtail

Rolled out the dough into a round cake. I placed the sausage in the center.

On the sides of the sausage I made cuts in the dough at an angle of 45 degrees (downwards). My stripes turned out to be about 0.5-0.7 cm wide.

I started to shape it from the top - I placed the top right strip on the sausage, then the left strip, then the right strip again...

So I braided it to the end. Ready!

Option No. 2 - Flower a la turnstile;)

Since I will have several sausage flowers, I began to think about what to call them in order to distinguish them from each other. And the first association that came to my mind, looking at the final shape of this sausage in the dough - yes, yes, turnstile))

So, I rolled the cake into an oval. Placed the sausage in the center.

I lifted the edges of the dough and pinched it, making a pie. The sausage should not peek out from anywhere.

Turned it upside down. I made several transverse cuts (you can experiment with their number) through the top layer of dough and the entire sausage, without touching the bottom layer of dough.

Turned the sausage on its side and brought the loose ends together (in a circle), making a pinch.

Roll a piece of dough into a ball and place it in the center of the resulting circle. Ready! ;)

Option number 3 - Hibiscus flower

I rolled out the dough into an oval cake. I put a sausage on it.

I pinched the edges of the dough so that the sausage was not visible. Turned it seam side down. Using a knife, I cut across the top layer of dough and the sausage. The bottom layer of dough, like last time, was left untouched.

One by one, I began to unfold the “petals” so that the cut of the sausages looked up.

I twisted the last “petal” into the middle.

Yes, for some reason the flower formed in this way reminded me of hibiscus... What about you?

Option No. 4 - Seven-flowered flower

This method is a hybrid of the 2nd and 3rd :) Again I rolled out the flatbread into an oval. I sent her a sausage.

I made the pie by pinching all the edges of the dough.

I cut crosswise without cutting through the bottom layer of dough. Here I made one more cut than in the 3rd option.

I spread the “petals” with the sausage cut side up.

Place a ball of dough rolled into the center.

Option #5 - Labyrinth

I made an oval cake from the dough.

I made a pie again.

Turned it seam side down. I made cuts with a knife, touching only the dough, but not the sausage, in a checkerboard pattern - from the middle to different edges.
In order for the pattern to be clearly visible after baking, you need to better divide the dough in the places of the cuts.

Option No. 6 - Winding

I made a strip of dough.
I like this method less because there is less dough. However, you can make this “ribbon” thicker and longer;)

She laid out the sausage and began to wrap the dough around it.

I made a tuck and placed it at the bottom.

Option No. 7 - Rifled

I rolled out the flatbread into a circle. From its center to the right side, not reaching the end, I made horizontal cuts.

Placed the sausage in the center.

Carefully lifted the ends of the dough and pinched them together.

Turned it over so that the strips were at the top. For a more distinct pattern, you can even cut off a little bit of dough on each strip, holding the knife at an angle.

I covered the baking sheet with foil. You can use parchment paper or do without everything, choose the option you are familiar with.
Lubricated with sunflower oil. I posted 7 blanks.

Brush the sausages in the dough with a stirred egg on top (you can use one yolk, diluted with a small amount of water).

Bake at 180°C for 20-25 minutes.

While the first baking sheet was in the oven, I formed 5 more sausages.

Option No. 8 - Coin box

I placed the sausage on an oval flatbread of dough.

I made a pie.

I made several transverse cuts, again cutting through the top layer of dough and the sausage, but without reaching the bottom layer of dough with the knife.

She turned the sausage slices up, laying them out one by one - right, left, right, left...

For me, this option is one of the most delicious! And for you? ;)

Option #9 - Turtle

First I started with the sausage. She cut it in half crosswise.

Then each part was cut lengthwise into two parts.

I didn’t touch one quarter anymore - it will serve as the turtle’s head.
I cut two quarters in half again lengthwise - I got 4 legs.
I cut off the rounded edges of the last quarter at an angle, creating a triangle (no trimming needed). This is the tail.

I placed these parts of the sausage immediately on greased foil, according to what part of the body each of them is.

I brushed the sausage with egg and placed a piece of dough in the center, also brushed with egg.

From the main part of the dough I made a small oval cake. Using a knife, without cutting all the way through, I applied crosswise notches to it, imitating a shell. I put it on the sausage. Ready! ;)

Option No. 10 - Diagonals

I rolled out the dough into an oval flat cake and placed the sausage on it in the middle.

I pinched the edges of the dough, like for a pie. Turned the sausage seam side down. I made several large diagonal cuts on top, cutting through only the dough.

Option No. 11 - Boat

Roll out the dough into a thinner flat cake with a shape closer to a circle or square. I put a sausage on it.

I rolled the right free end of the dough into a sausage roll.

I did the same with the left side of the dough.

I made two tucks - on top and bottom, forming a boat for the sausage;)

Option No. 12 - Braided

Rolled out the dough into a round/square shape. I made 4 horizontal cuts on it (if the sausages are long, you can do more), retreating along the edges.

I cut the sausage in half lengthwise. “Weaved” one half of the sausage, cut side down, so that dough-sausage-dough-sausage alternated on top. The second one was placed according to the same principle, but in a checkerboard pattern in relation to the first half. It is more convenient to do this directly on the baking sheet.

All the pieces placed on a baking sheet with foil were brushed with egg.

I baked it again for 20-25 minutes at 180 degrees.

Sausages are good piping hot, warm, or completely cooled! ;)

Of course, the best addition to them would be fresh herbs!

That's all! You can invite your family or guests to the table)) Beer, tomato juice, tea, coffee... soup... You can offer a lot of interesting things with them. The only question is: is it necessary? It’s so good and tasty to eat them without anything! ;)

Well, which options are your favorites? ;)

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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.
Wrap 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 a multi-cooker, a miracle helper. It is suitable for preparing 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.

Everyone already knows about this simple, but at the same time very tasty delicacy. Sausages in dough can already be called street food, since it is in stalls that they are most often sold.

How good are these delicacies? Well, at least because there is no need to prepare the filling for them. She's already ready! Of course, you can cook sausages at home, but this is more likely the case when you are incredibly in love with cooking. In our version, the sausages will be purchased.

Everyone knows the dangers of store-bought products. That is why, as always, we will share with you the most useful and necessary tips in choosing store-bought sausages. We'll tell you what they should ideally be and how not to fall for a spoiled product.

Today we have five step-by-step recipes for preparing popular street food. This is a classic, a version of puff pastry, rich yeast, with a cheese crust and with potatoes. We will describe each of the recipes in detail so that it won’t be the slightest difficulty for you to prepare everything correctly.

The highlight is that each type of our delicacy will be baked in the oven. This means that the finished version will have a minimum of calories and a minimum of oil. This is a great snack option even if you're on a diet!

It is known that a large number of products on store shelves and even in markets are “artificial”. That is, for example, fruits and vegetables can be bred artificially, and not collected from a real tree. Meat products may contain soy (sometimes more than 50% of the composition), and cheeses can be made without dairy products at all. Therefore, very often the cheese has no smell and is literally rubbery, squeaking on the teeth. To all this we can add that even eggs have already begun to be hatched artificially. That is, without the participation of chicken at all.

In order to find the real and most delicious among the huge number of identical products, you need to follow some recommendations:

The surface of the product must be smooth, without wrinkles;
There should be no mucus on top, the sausages should not be wet. They may only be slightly damp;
If you buy sausages whose packaging indicates that they are made according to GOST, you can be sure that they are of the highest grade;
When you press the product, it should feel dense and elastic;
Fat swelling means that veins, pure fat or ordinary water were added to the sausages instead of meat;
A bright or, conversely, saturated color indicates that there is too much dye in the product;
A product that is too soft contains vegetable protein, and most likely soy.

To buy a tasty, natural product, you just need to remember these few rules.

Simple sausages in dough in the oven

Cooking time

calorie content per 100 grams

A really simple recipe that even a culinary novice can handle. Moreover, many people like to work with yeast and yeast dough.

How to cook:

Tip: the milk should be warm so that the yeast starts working faster. Milk that is too warm will kill the yeast activity and the dough will not rise.

For lovers of cheese pizza, we offer a good alternative. Just imagine that crispy, flavorful cheese crust that just melts in your mouth.

How long is it - 2 hours and 45 minutes.

What is the calorie content - 274 calories.

How to cook:

Heat the milk and add sugar to it, stir until the second component dissolves;
Next, pour a glass of flour through a sieve and bring the dough until smooth, leave for twenty minutes;
When the yeast grows into a lush head, pour it into a larger container and add salt, butter, two eggs and the remaining flour through a sieve;
Mix the ingredients until smooth;
Knead the dough for five minutes;
Next, place it in a bowl, cover with film and let rest in a warm place;
After two hours, knead the dough and divide into the required number of parts;
Remove the sausages from packaging, and cut the cheese into two equal parts;
Grind one half using a grater, and cut the second into thin and long bars;
Turn each piece of dough into a sausage and roll it with a rolling pin so that part of the dough becomes flat;
Make a cut in each piece of meat and insert a block of cheese into it;
Next, wrap with dough and place each stick on a baking sheet;
Beat the third egg and brush each product with it;
Place the baking sheet in the oven for seven minutes at 180 Celsius;
Then take it out, brush it again with egg and sprinkle with cheese, put it back in the cupboard until golden brown.

Tip: in order not to sit with the dough for a long time, you can buy ready-made yeast dough in the store or replace it with yeast-free dough.

Potato recipe

This delicacy can be prepared at least to make the meal more satisfying. Potatoes with meat and dough are more like a complete meal, aren’t they?

What time is it – 2 hours.

What is the calorie content - 173 calories.

How to cook:

The oil must be dissolved to a liquid state;
Pour warm milk into the butter and add one egg;
Beat, add salt and sugar;
Add the yeast, dissolve it and pour half a glass of flour through a sieve;
Mix the ingredients and set aside the mixture for twenty minutes;
After time has passed, start adding more flour through a sieve until the dough becomes smooth, elastic and does not come away from your hands;
Place the dough in a bowl covered with film and let it double in size;
Make mashed potatoes, add margarine and a little milk to it so that the mashed potatoes become fluffy, aromatic and tender;
Divide the finished dough into two parts;
Roll both parts into a sausage and cut it into equal rings;
Dip each ring in flour and roll out;
Place puree into each flatbread, spreading it lengthwise in the center. One tablespoon will be enough;
Place the sausage on the puree, and make cuts in the same direction on both sides of the empty dough;
Cover the sausage with dough and brush each piece with beaten egg;
Place the sticks with meat filling on a greased baking sheet and place in the oven for fifteen minutes at 50 degrees;
Then increase to 250 degrees and bake until golden brown.

Tip: baking products at a low temperature is necessary so that the dough rises. But you can do this without an oven, leaving the finished sausages in the dough on the table for about 35-40 minutes.

Flavorful sausages in puff pastry

A recipe for those who love aromatic and tender dough, which has dozens of soft layers. They crumble and this is not always convenient, but this is exactly the trick of puff pastry and how delicious it is!

How much time - 40 minutes.

What is the calorie content - 245 calories.

How to cook:

Thaw the puff pastry by sprinkling it with flour to prevent it from sticking to the work surface;
Roll out each piece no thicker than 5 mm;
Cut strips three centimeters thick;
Wrap each sausage in the dough and immediately place it on a baking sheet with paper;
Preheat oven to medium temperature;
Beat the egg and brush each product with it;
Place the pan in a hot cabinet for twenty minutes.

Tip: you can use puff pastry with or without yeast. The result depends on the choice. If the dough is with yeast, then the products will rise, but if without it, then, accordingly, they will not.

Another simple option for preparing sausages in dough. There will be a bit of a wait due to the yeast, but it will be worth the wait!

How long is it - 1 hour.

What is the calorie content - 321 calories.

How to cook:

Dissolve yeast in warm milk, add sugar and set aside in a warm place for ten minutes;
Break the egg, add salt, mix well;
Pour the prepared dough and soft butter into the egg, mix the mass well;
Pour flour through a sieve and knead into a soft, elastic dough that does not stick to your hands;
Divide the finished dough into 12 parts;
Roll each part into a ball and then into a sausage;
Roll out the sausage using a rolling pin and wrap each sausage;
Place all the sausages on paper and brush each of them with yolk;
Let the products stand for fifteen minutes, and then put them in the oven for no more than half an hour.

Tip: so that there is enough yolk for all the products, you can dilute it a little with water.

To make the sausages in the dough even more appetizing, after greasing, you can sprinkle them with black or white sesame seeds, cumin, and flax.

Hot dog lovers often serve the finished product with ketchup and mustard to remind themselves of their favorite flavor. You can also experiment, maybe you’ll like it.

To prevent the dough from drying out, remove the sausages as soon as a slight blush appears. Then it’s very easy to burn the finished treat.

Be sure to prepare this snack at your leisure. Not only because it is simple and fast, but also because it is incredibly tasty and satisfying! Well, it's also simple and fast