Bakery 

Sausages in puff pastry - recipe in the oven

If you have an appetite, and there is not a lot in the refrigerator - there is a package of sausages on the shelf and puff pastry in the freezer, it means that a hungry fainting does not threaten anyway. In half an hour you will be able to refresh yourself with a hot crispy yummy. It will be possible to prepare it from a minimum set of products, and with a variety of additives - in any case, the result will not disappoint.

Classic is simple

The traditional oven baked appetizer recipe contains few ingredients. Classic sausages in puff pastry are so easy to prepare and so appetizing that they invariably remind of the fun student years, when culinary abundance was not at all the main thing in life, and noisy parties and picnics were not complete without such a quick snack.

Only dough and sausages

All that is needed for the most classic classic is:

  • puff pastry (half a kilogram pack);
  • and sausages (6-7 pieces are enough).

Ease of preparation to match the shortest list of ingredients.

  1. Defrost the dough. With a sharp knife, so as not to wrinkle the edges, cut into equal strips (there will be the same number of sausages).
  2. We wrap our sausages slightly obliquely in dough ribbons.
  3. Then we put parchment on a baking sheet, we put sausages on it. While the oven is roasting to 180 degrees, the dough will work a little.
  4. We send the yummy to the oven. When you get a golden crust on top, you can take it out.

A little harder

Another version of the classic recipe involves a little more ingredients.

Add to the obligatory puff pastry (0.5 kg packaging) and sausages (8-9 pieces):

  • raw egg (yolk);
  • sesame seed;
  • butter - vegetable (for a baking sheet) and butter (grease baked goods).

Step by step recipe:

  1. We do the same with the dough as in the first case.
  2. We divide the sausages into halves, wind strips made of dough diagonally on each side.
  3. The oven has already reached the required temperature (1800C). Therefore, on the bottom of the baking sheet (we first grease it with vegetable oil) we spread the wrapped sausages (they are completely covered with egg yolk and sprinkled with sesame seeds). We put it in the oven.
  4. We get it out in twenty minutes. While they are hot, coat each one with butter.

It is better to eat such a dish right away, while still hot, while the dough is thoroughly saturated with sausage "juice".

In yeast dough

Yeast dough will make the dish look like buns, only instead of filling it will contain sausages. This option is very good for a family with schoolchildren. It is convenient to take such food with you and eat without getting your hands and clothes dirty.

To implement the "children's" recipe for sausages in puff pastry in the oven, you need the following:

  • a pound of puff pastry (with yeast);
  • sausages (about nine);
  • fresh egg;
  • hard cheese (variety of your choice, 0.2 kg).

You can start cooking.

  1. Divide the defrosted dough into two parts (or three or four). Expand slightly.
  2. We release the sausages from the film. Cut in half (lengthwise).
  3. We turn the cheese into the same cubes the size of sausages. We put them in the middle.
  4. We put sausages with cheese inside in ribbons of cut dough.
  5. Beat the egg with a fork, grease the sausages with it, without missing a single one.
  6. We put them on the parchment at the bottom of the baking sheet.
  7. We keep in a preheated (180 - 200C) oven for about twenty minutes. When the surface of our "buns" is gilded, take them out of the oven.

"Hello" from France

The French love fine dining. However, not only them. You can add a truly French charm and piquancy even to such an unassuming dish as sausages in dough.

This requires several components:

  • 500-gram pack of puff pastry (non-yeast);
  • a dozen sausages;
  • half a stack of flour;
  • a couple of fresh testicles;
  • Korean carrots (as much as you want);
  • 6-8 pickled cucumbers (small);
  • any hard cheese (you can "Russian") - 200 g.

We act as follows.

  1. Put the dough thawed at room temperature on the work surface (sprinkled with flour so that it does not stick). Gently roll it out (to a thickness of five millimeters). We cut with a sharp knife vertically so that long ribbons about two centimeters wide come out.
  2. We “undress” the sausages, cut the cucumbers lengthwise (so that there are 4 to 6 pieces from each). Grind the cheese into thin slices.
  3. Add cheese, cucumber and Korean carrots to the sausages. We carefully wrap each "bunch" in a strip of dough. On a baking sheet with baking paper, our "Frenchmen" do not touch each other (otherwise they will stick together).
  4. Bake in the oven at two hundred degrees. So as not to burn, turn over with a wooden spatula.
  5. In about half an hour, a ruddy crust will appear. Lubricate it with beaten eggs, and after three to five minutes we take out our treat and put it on the table.

Cooking not only in the oven

To enjoy sausages in dough, it is not necessary to send them to the oven. There are other ways to get a delicious snack, such as in a skillet or slow cooker. And cooking is easy and quick too.

On a stick in a frying pan

If you chop a sausage on a stick and fry it in a pan right with it, it will be a lot of fun. This will make it convenient to eat and keep your hands clean. This option is especially to the liking of children: it would never occur to any adult to shout sternly, "Don't put your hands on the plate!"

Useful for us:

  • half a kilogram of puff pastry (if we fry for children, you can knead it in advance at home, and not buy ready-made in the store);
  • pieces of 8 - 10 sausages (for children, again, sausages can replace homemade "sausage-like" cutlets);
  • the appropriate number of skewers;
  • olive or refined sunflower oil.

"Conjuring" will not take long.

  1. We put the "undressed" sausages on skewers.
  2. We take a layer of prepared dough, roll it out as thin as possible.
  3. Cut narrow strips with a sharp knife.
  4. Wrap each sausage (sausage) in dough, starting from the edge of the "ribbon".
  5. Fold in a pan with almost boiling oil (so that they do not touch). Fry, turning, until there is a golden brown crust on both sides.
  6. Cool slightly on a paper towel, let the excess oil drain. We command "Fly in!"

Multicooker to help

It is very convenient to use this kitchen appliance if you need to cook a small portion: no more than 4-5 sausages will fit in the multicooker bowl.

For dinner for two, take:

  • five sausages or thin sausages;
  • up to 150 g of cheese;
  • half a pack (about 250 g) yeast puff pastry;
  • raw egg;
  • butter or vegetable oil (refined).

How are we going to cook?

  1. Remove the film from the sausages. We make thin slices of cheese.
  2. Roll out the dough (defrosted beforehand) thinly, divide into plates.
  3. We carefully wrap each sausage: first we wind the cheese, and on it - the dough. Let them stand on the table for half an hour.
  4. Beat the egg slightly, coat all the sausages in turn.
  5. We put it in a multicooker bowl (already with oil at the bottom). Press the "Baking" or "Fry" button.

In a slow cooker, sausages will be well baked or fried - it depends on the desire of the eaters.

An original decorated dish always tastes better. If you know how to wrap a sausage in puff pastry to make it look beautiful, you can please your family and guests with the unusual appearance of the food. There are many ways.

  • Classic but very cute - spiral. The sausage is placed on the end of the dough strip and gently overlapped in a spiral.
  • The ladder will turn out if you wrap the sausage in a tube and divide the dough into rings, cutting with a knife almost to the end. Then the tube is unwound and carefully placed on a baking sheet.
  • You can make "sweets". To do this, the dough is cut into strips, which should be slightly wider than half of the sausage. Sausages are divided into halves, they are hidden in the dough, and the edges are tied to bows with foil ribbons.
  • Another interesting option is braiding. To get it, take a large layer of puff pastry and cut it into four pieces. In the middle of each square we place a sausage, and cut along the edges in the form of a herringbone. Then grease the inside of the dough with egg white and wrap the strips with a pigtail.