Airy, fragrant, with a golden brown crust … fresh sausages in a puff yeast dough. Nobody will refuse such baking. It will appeal to both adults and children. Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step-by-step preparation of sausages in puff yeast dough
- Video recipe
Sausages in puff yeast dough is a simple recipe for a great snack for all occasions. Products can be taken with you to a picnic, to work, on the road, given to children to school, or simply prepared for a hearty and delicious homemade snack. No one will refuse sausage in a thin crispy dough. They prepare incredibly quickly and easily. In just a few minutes, a delicious appetizer will delight you on the table. The most important thing is to buy sausages and puff yeast or yeast-free dough in advance. Although you can make the dough yourself if you wish, you will find a detailed recipe on the website pages.
You can supplement your favorite delicacy with different fillings: slices of cheese, ketchup, pickled cucumbers, mushrooms and other products. The sausages can be used as they are, i.e. raw, or pre-fry or boil. Then the usual sausages in the dough will sparkle with a new original taste. The main thing is not to use cheap sausages. Since low-quality sausages contain a thickener, there is a lot of gelatin with starch and various additives. And during heat treatment, they shrink and decrease in size.
- Caloric content per 100 g - 306 kcal.
- Servings - 5-6 pcs.
- Cooking time - 30 minutes, plus time for defrosting the dough
Ingredients:
- Puff yeast dough - 1 sheet (250 g)
- Sausages - 5-6 pcs.
- Eggs or milk - for greasing sausages before baking (optional)
Step-by-step preparation of sausages in puff yeast dough, recipe with photo:
1. Remove the dough from the freezer and leave it on the counter to defrost at room temperature. Do not use a microwave oven for defrosting, it will break the structure of the puff pastry. Sprinkle the work surface with flour and lay in the thawed dough. Use a rolling pin to roll it out 3-4 mm thick.
2. Use a knife to cut the dough into strips 2 cm wide and about 30 cm long. One strip is for one sausage.
3. Peel the sausages from the packaging film and place them on the edge of the rolled dough strip.
4. Spirally overlap the sausage with dough.
5. Optionally, before you wrap the sausage, you can grease the dough with ketchup or grind it with cheese shavings.
6. Place the sausages on a greased baking sheet. Brush the sausages with egg, milk, or vegetable oil. If you wish, you can sprinkle the products with sesame seeds. Heat the oven to 180 degrees and send the nipples to bake in puff yeast dough for 20-30 minutes. Eat them both warm and chilled.
See also a video recipe on how to cook sausages in puff yeast dough.
