Sausages in dough is a tasty and, most importantly, an economical dish. They are prepared very simply, and most importantly from a minimum set of products. Read this recipe and find out how to make them yourself at home.
Content:
- How to choose and prepare frozen dough
- Ingredients
- Step by step cooking
- Video recipe
To prepare this recipe, you will need dough, which can be bought frozen in any supermarket - both yeast and puff pastry. But if you wish, you can prepare the dough yourself. My recipe is intended for modern housewives, who, in the fast pace of life, have no time to pay much attention to the kitchen, so today we use frozen dough.
How to choose and prepare frozen sausage dough in dough?
- The plastic bag in which the dough is packed must be airtight. Otherwise, a slight change in temperature, or humidity will become destructive for the product.
- The package should be felt by running your hand over it to ensure that the dough is firm and not deformed. If you feel swelling and changes in the shape of the dough, then the semi-finished product was previously defrosted, and then re-frozen. The dough in the package should roll from place to place and not be stuck in the corners.
- Each dough must be labeled “frozen after partial expansion” or “quick-frozen”. These are different production technologies, which means different methods of defrosting. If the dough is frozen instantly, then first it should be thawed in the refrigerator, and after 30 minutes at room temperature. Partially frozen dough, thaws in 20 minutes after partial separation.
- There are 2 types of puff pastry - yeast and yeast-free. In the latter, the main component is margarine, which heats up during baking and pushes the layers of dough apart. If there is little margarine, or it is replaced with cheap vegetable fats, then the baked goods will not rise. Also, high-quality margarine will have almost no smell.
- The more layers there are in the dough, the tastier the baked goods will be. For a yeast-free semi-finished product, good layering - 256 layers, yeast - 35-48 layers.
- Defrost the dough naturally. If you defrost it in a microwave oven or at high temperature, for example, by placing it in the sun, it will become soft and sticky, the layers will stick together when rolling, and the baked goods will not rise. Such baked goods in the oven can warp and lose their attractiveness.
- Puff pastry cannot be re-frozen, so it should be used immediately.
- Caloric content per 100 g - 280 kcal.
- Servings - 40
- Cooking time - 40 minutes, plus additional baking time
Ingredients:
- Frozen dough - 500 g (any: yeast or non-yeast)
- Sausages - 40 pcs.
Step by step cooking sausages in dough
1. On the package of the dough, look at its marking, in accordance with which and defrost the semi-finished product. After that, place the dough on a board and roll it out slightly with a rolling pin. It is not necessary to roll out the product strongly, since it is already formed in the form of a thin layer. Also, do not sprinkle flour on the board, otherwise it will be absorbed into the dough during rolling, which will entail a change in the taste of the dish.
2. Cut the rolled dough into strips about 1, 5-2 cm thick, and in length depending on the size of the sausage.
3. Spiral the strip of dough around the sausage.
4. Place the sausages on a baking sheet. Since the frozen dough contains margarine, you should not grease the baking sheet, otherwise the sausages will be too fatty. If you wish, you can grease the sausages with raw yolk and sprinkle them with sesame seeds. Heat the oven to 200 degrees and send the sausages to bake for 20 minutes.
See also a video recipe about sausages in dough:
