Pastry sausages in the oven. Sausage in yeast dough: the perfect alternative to a sandwich

22.02.2021

Sausages in dough are one of the favorite delicacies of children and adults. Sausage in dough can be a great afternoon snack, snack. It is especially good to give it instead of regular sandwiches to your child to take to school. Cooking sausages in dough takes a little time, the main thing is to choose the product good quality that will affect the taste of the dish.

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Sausages in yeast dough

Sausages in yeast dough cook quickly, they get aromatic, fluffy and very soft.

Recipe 1: Sausages in yeast dough

Butter dough, which becomes very fluffy, aromatic and tasty, will not leave indifferent any member of your family.

Ingredients:

Sausages - 12 pieces.
Chicken egg - 1 piece.
Milk - 250 milligrams
Chicken yolk - 1 piece.
Flour - 450 - 500 grams.
Sugar - 1 tablespoon.
Butter - 50 grams.
Dry yeast - 11 grams.
Salt - 1 pinch

Cooking method:

Heat a little 100 ml of milk, add a teaspoon of sugar and dry yeast to it. Leave to swell for 10 - 15 minutes.
Mix the egg with a pinch of salt, add the remaining sugar.
Add 150 ml of warm milk, softened butter, pour in the yeast from a glass and mix thoroughly.
Add flour to the mixture and knead the dough.
Divide the kneaded dough into 12 small pieces.
Roll a long rope from each piece of dough with your hands.
Use a rolling pin to flatten the tourniquet.
Peel the sausages from the film. Expand each sausage into a dough by wrapping it in a spiral around it.
Grease parchment paper vegetable oil and put sausages on it.
Mix the yolk with a teaspoon of water, beat with a fork and grease each sausage in the dough with it.
Preheat the oven to 180 degrees and bake the sausages in the dough for 25 - 30 minutes until golden brown.

Helpful hints:

If after using all the sausages a little dough remains, you can roll it into a circle, cut into triangles, sprinkle with sugar, roll into a bagel, starting in the wide part and bake like buns.
Before sending the sausages to the oven, let them stand for 15 minutes to allow the dough to rise.

Recipe 2: Sausages in the Octopus dough

Beautiful sausages in the dough will become good decoration festive table.

Ingredients:

Cooking method:

Fill in the yeast warm water, add the egg, sugar, salt and 500 grams of flour to the bowl.
Cover the bowl with a towel and leave in a warm place for two hours to raise it.
Knead the dough with your hands so that it does not stick to your hands, adding the remaining amount of flour.
A piece of dough the size of egg, put on a board sprinkled with flour.
Roll out the dough in a rectangle to the size of the sausage.
Put the sausage in the middle and wrap it, pinching the edges of the dough.
We cut the finished sausage with a knife through every centimeter, without cutting to the end of the dough.
We turn the first piece in a circle and lay out the whole cut sausage around it. We do this with all the sausages.
Grease a sheet of parchment on a baking sheet with vegetable oil, put the sausages in the dough on it and let them stand for 10 minutes.
Lubricate the sausages in the dough with yolk, put in an oven preheated to 160 degrees and bake for 30 - 40 minutes.

Helpful advice:

To give the sausages a delicious crispy crust, you can sprinkle them with grated cheese 10 minutes before the end of baking time.

Recipe 3: Sausages in puff pastry

An interesting dough recipe using a mixing blender makes the dough incredibly elastic and manageable.

Ingredients:

Cooking method:

Dissolve yeast in warm water, add 2 eggs, salt, sugar, softened margarine and two glasses of flour to a bowl.
Pour the mixture into a blender and stir until smooth.
Pour the dough back into the bowl, add the remaining flour and knead the dough into a ball.
Knead for five minutes, cover with a towel and leave in a warm place to rise for 2 hours.
After the time has elapsed, knead the dough and roll it out about one centimeter thick.
Cut the dough into rectangles, place the sausages in the center.
Cut the dough strips from the sausage with a knife diagonally in the form of a herringbone.
Braid the ends of the dough, take turns on each side to make a pigtail.
Grease a baking sheet with butter, put the sausages on it, cover with a towel and leave to rise for another 60 minutes.
Shake the egg and brush the top of the sausages with a brush.
Preheat the oven to 200 degrees and bake the sausages in the dough for 12 - 16 minutes until golden brown.

Helpful advice:

If the apartment does not have a warm place to raise the dough, you can put it in a warm oven.

Recipe 4: Sausages in curd dough

Unusual curd dough for sausages will give them a delicate taste.

Ingredients:

Cooking method:

Prepare a dough for the dough. Pour dry yeast into a bowl, pour warm boiled water, add a pinch of sugar and add two tablespoons of flour. Leave in a warm place for 15 minutes.
Combine cottage cheese, salt, sugar and warm milk.
Add dough, half a serving of flour and yolks to the mixture. Stir until smooth and gradually add the remaining flour.
Knead the dough on a floured surface.
Place the dough in a bowl, cover it with a towel and leave to rise for one hour.
When the dough has come, knead it a little more, cover it again with a towel and leave for 40 minutes.
Cut the dough into small pieces.
Roll each piece into a long strip, which should be wrapped around the sausage diagonally.
Put the sausages on a greased baking sheet, let them stand for 15 minutes, then brush the surface with yolk.
Bake the sausages in the dough in an oven preheated to 180 degrees for 20 - 30 minutes until golden brown.

Helpful advice:

The dough strip should be twice as long as the sausage.

Recipe 5: Fried sausages in dough

Sausage yeast dough can be prepared for frying, in which they come out less fluffy, but with a very crispy crust.

Ingredients:

Cooking method:

Pour dry yeast with warm milk, add a pinch of salt, sugar and leave to swell for 15 minutes.
Mix the risen yeast with flour and knead elastic dough... Add flour gradually until the dough stops sticking to your hands.
Leave the dough in a bowl under a towel in a warm place to rise for 2 hours.
Roll out the dough into rectangles along the length of the sausage.
Put the sausage in the middle and twist the dough around it, pinching the edges.
Fry sausages in dough in a preheated pan on both sides until golden brown.

Helpful advice:

To make the dough more elastic and not stick to your hands, you can add a tablespoon of vegetable oil to it.

Sausages in yeast-free dough

Sausages in yeast-free dough may not come out so fluffy, but very soft and tasty, and they are usually cooked not in the oven, but in a pan.

Recipe 1: Fried sausages in dough

An uncomplicated recipe for sausage dough, in which they turn out to be very crispy and juicy.

Ingredients:

Cooking method:

Before cooking, sausages should be peeled from the foil and rolled in flour.
Mix four tablespoons of flour with baking powder, add baking soda, warm water and mix vigorously with a whisk.
Shake the egg with a fork, add to the flour and mix until smooth.
Preheat a skillet with a lot of oil so that the sausages float in it.
We dip the sausage into the dough, let the excess drain, and put it in the pan.
Fry sausages on all sides until crisp.
Put the finished sausages on a paper towel so that it absorbs the excess oil.

Helpful hints:

Use the pan for cooking with large sides so that the oil does not splash out when frying.
To make it easier to dip the sausages into the dough, you can pre-prick them on skewers.

Recipe 2: Sausages in potato dough

Very tasty and crispy sausages in potato dough will appeal to both adults and children.

Ingredients:

Cooking method:

Peel the potatoes, wash and boil in salted water.
Drain the water, date the potatoes to cool and twist through a meat grinder.
Pre-boil the sausages and cool.
Add two eggs to the potatoes, season with salt, add flour and semolina and mix thoroughly. Knead a tough dough.
Roll out the dough one centimeter thick, cut into rectangles to fit the size of the sausages.
Place the sausage in the middle of the dough and pinch the edges.
Bake in a preheated oven at 200 degrees for 30 minutes.
Grate the cheese and sprinkle on the sausages five minutes until tender. Sprinkle sesame seeds on top of the cheese.

Helpful hints:

You can freeze sausages in the dough, for this you do not need to fry them, but immediately send them to the freezer.
The dough should not be rolled very thinly, otherwise it will crack during cooking.

Recipe 3: Sausages in English dough

An unusual recipe for sausages in dough, which came to us from England, where they are baked in the form of a casserole.

Ingredients:

Cooking method:

Peel the sausages from the film.
Preheat the oven to 200 degrees, pour vegetable oil into a baking dish and put the sausages in a row.
Bake the sausages for 10 minutes.
Beat eggs with a pinch of salt in a bowl, add half the milk and flour, and knead the ingredients well. Add remaining milk, salt, pepper and stir until smooth.
Take the sausages out of the oven, pour the dough on top ¾ of the height.
Place the mold back in the oven and bake for 30-40 minutes, until the middle of the dough is lightly browned.

Helpful hints:

10 minutes before the end of baking, you should sprinkle it with grated cheese for flavor.
Optionally, you can make a whole casserole by adding fried onions, mushrooms and other ingredients as desired to the sausages.

Recipe 4: Sausages in yeast-free dough on water

An easy-to-prepare dough that is suitable not only for frying, but also for baking pies.

Ingredients:

Cooking method:

Sift flour into a bowl and season with salt.
Beat the eggs with a fork and pour over the flour.
Add warm water, vegetable oil to the flour and mix thoroughly with a spoon.
Knead the tough dough with your hands, cover it with a towel and leave in a warm place for 60 minutes.
Divide the dough into small pieces.
Roll each bite into a rectangle for the size of the sausage.
Put the sausage on the edge of the dough and wrap it with your hands.
Heat a frying pan with vegetable oil and fry the sausages in the dough on both sides until golden brown.

Helpful advice:

If the dough sticks to your hands, add a little more flour or vegetable oil.

Recipe 5: Sausages in yeast-free dough with sour cream

A great recipe for non-greasy yeast dough suitable for any filling.

Ingredients:

Cooking method:

Sift the flour into a bowl and add salt, beat the egg there.
Add sour cream to the ingredients and mix well with a spoon.
Knead a soft dough that does not stick to your hands. If necessary, you can add more flour or a little vegetable oil.
Cover the dough in a bowl cling film and refrigerate for one hour.
Roll out the dough into a layer, 0.5 centimeters thick, put in the middle of each sausage.
Pinch the edges of the dough around the sausage.
Heat a frying pan with vegetable oil and fry the sausages in the dough for 5 - 7 minutes on each side until golden brown.

Helpful advice:

In addition to sausages, you can put on the dough hard cheese to make the filling double.

Video

Before you wrap the sausage in the dough, you need to make it, and the yeast is not prepared quickly. Activate yeast. To do this, pour dry yeast, sugar and 1-2 tablespoons of flour into a cup with milk warmed up to a warm state, stir well with a whisk so that there are no lumps, cover the cup with a lid and put in a warm place for at least 30 minutes. Characteristic the yeast head indicates that the yeast is activated and suitable for kneading.

Sift the remaining flour into a clean medium-sized bowl, add salt, beat in an egg, pour in melted butter (or butter margarine), activated yeast mixture and stir with a wooden spoon. When stirring with a spoon becomes problematic, put the flour mass on a chopping board dusted with flour and knead with your hands an elastic, non-sticky dough, which is shaped into a ball, place in a clean cup, cover with a towel and leave to rise in a warm place for 1.5-2 hours ... During this time, you can knead it 1-2 times.

For kneading yeast dough, never use food that has just been in the refrigerator. It is advisable that the ingredients are at room temperature, which will speed up the rise of the dough and make it more fluffy.

Put the risen dough on a cutting board, knead well and divide into 25 equal pieces weighing about 45-50 grams.

Roll a rope about 15-20 centimeters long from each piece on a cutting board. Connect the ends of the resulting rope in the form of an oblong donut and place on a baking sheet covered with parchment for baking.

Peel the sausages and place in each hole of the bagel blanks. Leave everything to proof for at least 30 minutes, cover with a clean towel.

Wash dill and parsley greens, dry well and chop finely. You can also use as a greenery green onions... Grate the cheese on a medium grater. Whisk the yolk lightly in a cup, adding the required amount of cream.

Using a pastry brush, grease the formed sausages with whipped yolk after proofing, sprinkle with finely chopped dill and parsley and grated cheese.

Bake sausages in yeast dough in the oven butter dough about 30 minutes, until browned. Temperature - 180 degrees.

About the history of the idea

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

Later, during the Napoleonic Wars, the British picked up and complicated the gastronomic idea: 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 the culinary hit, Corn Dog, was born. American cuisine, always gravitating towards practical fast food, presented the world culinary arts and its "hot dogs" - hot dogs, where the dough was unceremoniously replaced by a fluffy bun.

How are sausages prepared in dough?

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

"Useful" question

The most sensitive question - is the sausage in the dough good for you? Alas, the appetizer cannot be attributed to the recipes healthy eating... However, not everything is so bad. Cooked at home, with decent ingredients and in their own kitchen, "hot dogs" are not much more harmful than a slice of meat pie or sausage sandwich. The key is, of course, proven quality and our own work. In this case, sausages in dough may well become, if not a masterpiece. home cooking, then exactly comfortable and delicious food, which is great to take with you on the road, to give to school for a child, or simply serve as a favorite breakfast to the household.

Sausage in yeast dough in the oven

The most common, most commonplace sausage in the most commonplace, the most common yeast dough. Nothing fancy, but somehow it's incredibly delicious!

Ingredients:

250 g of 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 greasing the dough.

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

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

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

Advice: if desired, you can add a little to the sausages fried mushrooms, it is savory and aromatic.

Kiev perepichka in yeast dough

Perepichka - " business card"The capital of Ukraine, loved by both indigenous people and tourists for its extraordinary juiciness. Maybe it's the incredible Kiev air, maybe the secret is especially delicious sausages- be that as it may, we recommend that you try to cook this dish at home on your own, and you will understand why there are always long lines at an inconspicuous window in the city center.

Ingredients:

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

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

Knead the dough that has come up, divide into 10-12 parts. We stretch each piece in our hands into a rectangle, in the middle of which we spread the sausage, pinch the edges of the dough.

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

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

Sausages in potato dough

Potato dough is delicious! Thanks to the essential vegetable component, the "shell" of sausages is incredibly soft, juicy and pleasant to the taste. This is a dish that, after standing, remains impeccable.

Ingredients:

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

Cooled down mashed potatoes salt, combine with an egg, mix with flour. Divide into 8-10 equal balls, each of which is “rolled” with our fingers into a rectangle. Put a peeled sausage in the center of each, fasten the edges of the dough. Fry in a well-heated frying pan until golden brown, spread on disposable towels.

Advice: potato dough “treats” dill very favorably - try adding a bunch of finely chopped greens, you will not regret it!

Sausages in curd dough

Curd dough is great in itself. It is very, very decent - moist, not heavy, not at all dry and not harsh. A separate bonus - it does not stale for a long time, products made from it remain quite fresh for several days. If, of course, there is something to stay.

Ingredients:

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

Grind the cottage cheese through a sieve, mix with an egg and sour cream, add salt and soda, gradually introduce flour. We knead a mild, soft, but not sticky dough, trying to get by with a minimum of flour: the more you add, the harder the dough will turn out.

We round the finished mass, wrap it in a bag and put it in the refrigerator for 2 hours, then roll it into a rectangular layer 3-4 mm thick and cut into long strips about 1.5 cm wide.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 over so that there is an even golden crust on all sides.

Advice: Curd dough is definitely tastier than fried in a pan, however, if for some reason you want to do with the oven, do not hesitate: the recipe will work for this cooking method too.

Sausage in kefir dough

One of the easiest and fastest ways to make a sausage in dough is to knead the dough with kefir. No long proofs and rises: 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 soft, but not sticky dough. Round off, leave for 10 minutes under a plastic bag, then divide into 8-10 equal parts, each of which is rolled into a rectangle. Put a sausage in the center of each, wrap it in a roll. Fry in a well-heated skillet on all four sides until golden brown. Serve hot.

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

Puff pastry sausage

The age of speed - no one has time for anything, everyone is running and, apparently, wants not to have time even more. You have to somehow get out - for example, cook sausages in a purchased factory dough. Puff. Probably not the most "kosher" option, but still tasty and in a time-saving format.

Ingredients:

1 pack of puff yeast-free dough(450 g);
about 10 sausages;
1 egg.

Defrost the dough, cut into strips about 1 cm wide. Put the peeled sausages one at a time on the edge of the strip and roll them up, wrapping each one with dough. When one strip ends, just apply the next. Place the sausages in the dough on a prepared baking sheet (oiled or lined with baking paper). Lubricate with a beaten egg, if desired, sprinkle with a large sea salt or sesame seeds.

We bake sausages in dough at a temperature of 200 degrees for about 20 minutes.

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

Sausage in pita bread, fried in a pan

Lavash is the same dough, only thin and ready-made. Isn't that lovely? Almost nothing needs to be done, but in the end - delicious breakfast ready. Well, or lunch and dinner, depending on your preference.

Ingredients:

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

We cut each sheet of pita bread into four parts. Mix the ketchup and mustard, grease the lavash sheets with the resulting sauce on one side. Place the peeled sausage along one edge of each piece. We put some carrots next to it. We rub the cheese, sprinkle it with lavash evenly. We roll up into tight rolls, fry them in a well-heated frying pan in vegetable oil until golden brown. Serve hot.

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

Sausage in batter

You've probably heard about corn dog - the closest relative of "our" sausage in the dough, which lives in the United States and some neighboring countries. Have you ever thought that you can cook in this way not only the offered corn dough, but also the more familiar dough on wheat flour? The shell is different, but the essence is the same: a delicious juicy sausage is accompanied by batter. It's worth a try!

Ingredients:

10-15 small sausages ("baby");
3 tbsp. l. flour;
1/4 cup milk
2 eggs;
salt to taste;
vegetable oil for deep fat.

Mix the eggs with salt and milk, add flour - the dough should be the consistency of sour cream. For convenience, we string the sausages on wooden sticks for making barbecue, put them in batter, and then immediately put them in well-heated vegetable oil. Fry, turning, literally a minute - until golden brown. Ready-made sausages in batter are laid out on disposable towels, and then served at the table.

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

Sausage muffins

Very simple and quick way cook sausages in dough - 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 of kefir or sour milk;
250 g flour;
100 g of hard cheese;
3 sausages;
2 eggs;
1 tsp soda;
1/2 tsp salt;
a small bunch of greens.

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

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

In three or four movements, we combine the liquid part with the wet one, add the sausages cut into circles. Put the resulting dough into muffin baking tins, filling them by 2/3. We bake at 180 degrees for 30 minutes.

Advice: if desired, you can add a little chopped broccoli, green peas, sweet corn to the muffin dough.

How to wrap a sausage in dough

The classic way to wrap a sausage in the 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, put a sausage in the center of each and pinch 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 with the same pitch of about 0.5 cm. The cuts are deep, but such that will not allow the sausage and dough to fall into separate parts. After that, the "pie" is rolled into a circle with cuts outward - the pieces of sausages open, forming "flower petals".

A pie of sausages and dough, collected by a "checkerboard", looks beautiful. Of course, you have to tinker, but the result is worth it. For this ready dough cut into long strips of the same width. These same strips are laid out on the working surface, a long sausage is laid across - so that part of the strips remains under the sausage, and part (after one) - 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 is how the whole cake is collected. Nice and effective.

A simple but cute way to wrap a sausage in dough is to make a "braid" out of it. Put the sausage in the center of the rolled flatbread, cut the sides of the dough into strips at an angle of 45 degrees to the sausage, then alternately stack them on top of each other, forming a regular "braid" with the sausage inside.

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

5 ways to make sausage in dough even tastier

Experiment with the main ingredient - you can always find something even better than what you are already buying. Try smoked hunting sausages, buy sausages with cheese inside, experiment with thick sausages and thin Viennese sausages. There are a lot of options, it will not be boring!
It's great when, along with the sausage, some other ingredients are wrapped in the dough. Cheese is always appropriate. Greens look advantageous. Ketchup and tomato sauces add a piquant touch. Do not be afraid to try 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 a sausage in a strip of bacon, it will turn out not only tasty, but deliciously delicious. By adding thin slices of pear or apple, you get an almost haute cuisine. Having made friends with sausages with sticks of pumpkin or carrots, you can say that you have vegetables for your table.
The classic sausage in the dough is not sprinkled or flavored with anything, however, who prevents you from sprinkling the dough with poppy seeds, sesame seeds or any other seeds before putting the baking sheet in the oven? A trifle that very, very ennobles the taste of baked goods.
Despite a special love for this dish, do not strive to cook it for future use: after all, the sausage in the dough is wonderful fresh, just cooked. Alas, after lying down, standing, it loses some of its taste. As a last resort and with a special love for mass cooking, we recommend freezing what you definitely will not eat right away - in this option, you can always quickly defrost homemade semi-finished products and cook delicious and fresh sausages in the test.
Sausage in dough is a self-sufficient dish, but if served with salad from fresh vegetables and herbs, will be many times tastier and even - oh, blasphemy in the context of fast food! - more useful.

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

Sausages in yeast dough are an indispensable snack for school, office, or for a walk. Cooking is very simple!

The yeast dough is thin, but 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 fill it with warm milk, take about 100 milliliters of milk, mix. Leave in a warm place to disperse the yeast.

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

Gradually add the sifted flour and knead the tough dough. The dough will be fluffy, airy and not sticky to your hands. I do not put such a dough to rise, I immediately begin to cook from it.

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

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

The baking sheet must be covered with parchment paper, and put the sausages wrapped in dough on it. Leave the sausages in the dough on a baking sheet for 15 minutes to rise the dough. Then we grease the surface with a beaten egg, this is done so that the sausages acquire a beautiful golden crust.

We bake buns in an oven preheated to 180 degrees, for about 25 minutes.

Ready-made sausages in dough can be greased with butter before serving, it turns out tastier.

Recipe 2: sausage in yeast dough in the oven

Today I propose a recipe for sausages in yeast dough - simple, tasty and satisfying homemade baked goods... I cannot but agree that this is a rather high-calorie dish, but we do not often eat such food.

wheat flour - 500 gr
milk - 250 ml
chicken eggs - 1 pc
egg yolk - 1 pc
butter - 50 gr
sugar - 1 tablespoon
salt - 1 tsp
pressed yeast - 15 gr
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 for lubricating sausages in the dough). You can take dry yeast - 5 grams.

Leave it for 15-20 minutes for a frothy cap to appear - it means the yeast is good and ready to go.

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

In 2 hours the dough will grow very well - 3-4 times for sure.

Cut into long thin strips - about 40-45 centimeters long and 2-3 centimeters wide.

We put the prepared sausages on a baking sheet (cover with parchment or food foil) and let them distance for half an hour. During this time, we will warm up the oven. Before planting in the oven, grease each workpiece with a mixture of 1 yolk and milk (we left it at the very beginning).

We bake sausages in dough at 180 degrees for about half an hour. (Times may vary depending on your oven.)

The coat of sausages is very thin and soft, does not dry for a long time. Bon Appetit, Dear friends.

Recipe 3: sausages in a yeast dough shell

Wheat flour / Flour - 500 g
Milk - 250 g
Yeast (Can be used as I do - 12 g dry yeast or 30 g fresh) - 12 g
Chicken egg (one egg in the dough, the second for greasing buns) - 2 pcs
Sugar - 3 tbsp. l.
Sunflower oil - 6 tbsp. l.
Salt - 1 pinch

Sausage (Better to take smoked) - 10 pcs

Drive an egg into warm milk, beat a little with a fork.

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

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

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

Or just wrap the dough around a sausage.

We line the baking sheet with parchment paper, grease with oil, lay out the sausages and grease them with yolk.

We set to bake at 180 degrees for 20-25 minutes. As soon as there is a golden crust, you can take it out. 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 tablespoon
Wheat flour - 150 g
Sausages - 6 pcs.
Chicken yolk - 1 pc.

Start by making a yeast dough. Heat 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 yeast cap should form.

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

Knead to a soft, non-sticky dough. Cover and keep warm for 30 minutes.

Pound the rested dough on a dusty board. Roll into a rectangular bed. Cut into 6 strips.

Wrap the sausages in pre-cut strips.

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

The sausages in the dough are ready.

Bon Appetit!

Recipe 5, simple: sausages in puff yeast dough

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

You should immediately prepare the sausages, peel the film.

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

Now take a sausage each and wrap them in strips of puff pastry.

Place a silicone mat on a baking sheet and place the prepared items on top.

Now the sausages should be sprinkled, use sesame seeds. Next, it is imperative to turn on, heat the oven to 200 degrees and put the blanks for 30 minutes, let them bake. That's all, sausages in puff pastry in the oven they will soon disperse 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 of puff or puff yeast dough;
8 sausages.

If you have ready-made dough, defrost it when room temperature... In the meantime, the sausages can be boiled a little - or you can not boil them, because they will undergo sufficient heat treatment in the oven.

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

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

We lay out the sausages in the dough on a baking sheet covered with oiled parchment or simply oiled with vegetable oil, and put in the oven preheated to 200 C.

Bake until the dough is stratified, dry and golden brown. If the top is very reddish, and the middle is still damp, turn down the temperature, if the sausages remain pale for a long time, turn up the fire. Be careful not to dry out the dough (when I bake yeast buns, a frying pan with water, placed on the bottom of the oven, helps a lot from overdrying, I have not tried to bake a puff in this way).

For each oven, its own baking mode is selected empirically. In ovens with bottom heating, it can turn out that the bottom of the sausages in the dough is already ruddy, and the top is pale. Then you can go to the trick - just turn them over.