Would you like to please your adorable household with delicious sausages in the dough? Nothing is easier! Sausages prepared in this way are great, like breakfast or lunch at work. In addition, having prepared them yourself, you will save your budget. Homemade cakes are always preferable to purchased: cheaper, cooked with love and taking into account the needs of consumers. For such a snack, you can take your favorite sausages, put them in a “coat” of dough and then bake in the oven or fry in a pan - as you like. But before you run to the store for sausage products, a few words about what kind of dough for sausage is needed in the dough.
Which is better: yeast or puff
You can often find this baked goods, offered in the yeast version of the test. There is nothing to be surprised at. The fact is that yeast cooking is quite simple (compared with other types) and also not so expensive. When wondering what kind of dough is needed for a sausage in a dough, just remember this option. At home, it is also not difficult to do it.
Puff - this option is more expensive. Especially for those who do not know how to create the real puff pastry, from which tender and airy pastries are obtained. Fortunately, buying dough in two variations (yeast and yeast-free) today does not seem difficult: any supermarket will fulfill your desire.
On mashed potatoes
What kind of dough is necessary for sausages in the dough so that the breakfast is not quite ordinary and very tasty? Potato! The option of sausages in such a fur coat is hardly affordable for many outlets. Here you have to bother and work on its preparation. But your homework will undoubtedly appreciate the work and talents of the culinary specialist.
Curd coat for sausages
Curd is good and does not stale for a long time. Think about this option when you need to cook pastries and think over what kind of dough is needed for sausages in a dough to surprise your favorite eaters. Framing for a sausage product will turn out to be very worthy.
On kefir
Don't like to cook time-consuming dough? Annoyed that yeast requires proofing and does not always succeed as lush as expected? Your option is kefir dough for the shell, that’s what kind of dough for sausages in the dough is needed to get inexpensive, tasty and very fast.
Sausage in batter
Do you want beautiful, juicy pastries, but don’t really like to knead the dough, cut it and carry out other preparatory manipulations? For this case, there are always sausages in batter. The delicate layer of dough around the sausage is fried right in the pan and you already have hot items in front of you.
Recipe (from yeast)
And now let's go directly to the recipes for making sausages in a shell made of yeast dough.
Sausages in the dough ingredients:
- milk - 250 milliliters;
- flour - half a kilo;
- egg - 1 piece;
- butter - 50 grams;
- a pack of dry yeast (11 grams);
- sugar - 2 large spoons;
- salt - 1 teaspoon;
- the recipe for yeast sausages in the dough needs the culprits themselves - sausages and products for lubricating the dough: a yolk mixed with two large tablespoons of milk.
Dough preparation technology
Pour yeast into a bowl and pour a little warm milk. Add all the sugar and mix. We give 5-10 minutes to activate them. When the yeast hiss and a soft cap of foam appears above the liquid level, we introduce salt, melted (but not hot) oil and a slightly beaten egg. In small portions we add the whole rate of flour to the future dough and knead it. The dough should be non-sticky. We put in a warm place. Cover the yeast dough with a towel. This preserves the optimum temperature for further proofing.
Over time, the volume of the test will increase significantly. We crush it and proceed to the formation of products. You can wrap sausages in a shell from the dough in many ways.
We put finished products on greased baking sheets. We put on the proofing (for 10-20 minutes). To make beautiful sausages in the dough in the oven from the yeast type of dough, coat the surface of the doubled semi-finished products with a mixture of yolk and milk. Then our sausages (or rather, their shell) will acquire a glossy surface.
The baking process takes place at 120 degrees, about twenty minutes. When the products are ready, take them out of the oven and, after ten minutes, proceed to the tasting.
Life hack for those who are not very friendly with yeast dough or do not have enough time to prepare it: buy ready-made in the nearest cooking. Such a dough would be a perfectly acceptable alternative for home.
As you can see, the recipe for sausages in the dough in the oven is very simple. But we will learn how to cook different types of dough shell for them and will enjoy a variety of tastes.
In a puff pastry shell
Very tasty products of puff pastry are obtained. Try to cook them and appreciate the magnificent view and inimitable taste of such sausages. What puff pastry is needed for sausages - you decide. The fact is that the yeast option is as good as the yeast-free version. Baking, in any case, will impress with its taste and external, very presentable appearance. Such sausages can be served to guests during an evening tea party.
Sausages in a puff pastry in the oven - a step by step recipe
We will need these products in the indicated quantity:
- one package of dough - 450 grams (in this case, puff yeast-free);
- sausages - 10 pieces;
- raw egg - 1 piece.
Defrost the dough and start wrapping sausages. Remove the shell from them. Roll out the dough a little. We cut it into narrow (1 centimeter) strips. We put the sausage on the corner of the strip and turn it off. Thus, a product of a spiral shape is obtained.
Not very grease the baking sheet with oil. We stack semi-finished products. We coat the surface of the products with an egg. At your request, you can sprinkle the top with sesame seeds or coarse salt. We put it in a preheated oven, and at a temperature of 200 degrees we bake sausages for about 20 minutes.
In potato dough
What we need:
- half a kilogram of finished mashed potatoes;
- 7 tablespoons of flour (tablespoons);
- egg -1 piece;
- flavourless lean oil - for frying;
- approximately 8 sausages (peeled).
Cooking
Cool the mashed potatoes. Mix with egg and flour. Divide the dough into 8 identical balls. We crush each of them with our fingers, on a table sprinkled with flour, turning it into a rectangle.
Place a sausage in the center of each rectangle. Pinch the edges of the dough. Very well heat the oil in a pan. Fry sausages in hot oil until golden brown. Carefully remove from the pan and place on a dish covered with paper towels.
Sausages fried in curd dough
Products for 8 pieces:
- cottage cheese - 200 grams;
- egg -1 piece;
- 2 tablespoons (tablespoons) of sour cream;
- a third of a teaspoon of soda;
- salt - 2/3 teaspoons;
- flour - 5-8 tablespoons;
- vegetable oil without aroma - for frying products;
Wipe the cottage cheese through a sieve (you can not wipe). Mix it with sour cream and egg. Enter the salt. We introduce soda. Again, thoroughly knead and add flour in small portions. It is advisable to do with a minimum of flour ingredient and get a cool dough. However, it should not stick to the hands and the cutting surface.
We put the finished dough for two hours in the refrigerator. After a while, we roll the resulting curd dough into a layer, 4 mm thick. We cut it into long strips (1.5 centimeters) and wrap a sausage in each strip. We fry the semi-finished products over medium heat until golden brown, turning the product over during cooking.
If the option with frying in a pan does not suit you, you can bake such sausages in the oven. We put them on a greased baking sheet and send them to the oven, preheated to 180 degrees. After about 15 minutes, the sausages in the curd dough are ready.
In the test on kefir
Ingredients:
- kefir - 1 cup;
- flour - 2 glasses;
- soda - 1/2 teaspoon;
- salt 1/2 teaspoon;
- sausages 8-10 pieces;
- frying oil (vegetable, odorless).
We introduce salt, soda and flour into kefir. Knead elastic and not very cool dough. Give the rest test 10 minutes. We divide it into equal parts (according to the number of sausages). Roll each part into a circle or rectangle. We lay the sausage on the edge and turn it on the principle of roll. Fry in a frying pan until golden brown.
To diversify the taste, before wrapping, you can cut the sausage lengthwise and insert a strip of cheese, then manipulate the frying dough. Serving such sausages is best hot.
Sausages in batter (in batter)
This is perhaps the fastest way to get great snacks. To prepare such sausages, you can use wooden skewers, on which a sausage product is strung and then fried. If there are no skewers, it is completely permissible to use forks. Poke the sausage on the fork, then lower it into the batter. With a second fork, remove the sausage directly into the hot oil.
Before you start cooking, each sausage product must be cut in half so that the sausages become shorter. This technique contributes to a more uniform frying.
What we need:
- 5 sausages, cut in half (or some small items);
- flour - 3 tablespoons;
- a quarter cup of milk;
- eggs - 2 pieces;
- salt to taste;
- vegetable oil for frying.
To create a batter, mix the eggs, salt and milk in a bowl. Gradually introduce the flour. As a result, we get a dough similar to sour cream. We stick sausages on wooden long skewers (or use a fork). We heat oil well in a frying pan.
Sausages are dipped in batter and immediately in boiling fat. We fry on moderately high heat until golden brown. In the process of cooking we turn sausages for uniform frying. From the pan, spread the resulting baking on multilayer paper towels to get rid of excess oil. Now you can call everyone to the table.