A tasty and economical dish is sausages in dough. You will no longer spend money on their purchase if you learn to cook at home on your own. Read how to do this in this section.
Photo of ready-made sausages in dough Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
No one will refuse tasty, freshly baked, fragrant and ruddy baked goods, especially sausages in the dough. This easy-to-prepare and uncomplicated pastry will appeal to everyone, both adults and children. It is simple to prepare, the recipe does not require expensive ingredients. You can buy ready-made puff or yeast dough in the supermarket for the product, but it is better and more reliable to knead it yourself.
The main ingredient, sausages, also affects the taste of the final result. To do this, they should be chosen correctly, since the success of the cooking result depends on the quality. In order to buy the "right" meat ingredient, you need to remember some rules:
- The product must be of "Extra" and First Class. It is free of soy, starch and vegetable protein.
- The product must be manufactured strictly in accordance with GOST. Sometimes TU is written on the packaging, which means the addition of some new component.
- Pay attention to the expiration date. The product in a natural casing can be stored for no more than 72 hours.
- It should look attractive on the outside.
- And the main thing is the price - high-quality sausages are not cheap.
- Caloric content per 100 g - 300 kcal.
- Servings - 16
- Cooking time - 1 hour 20 minutes
Ingredients:
- Flour - 1, 5 cups
- Milk - 500 ml
- Yeast - 11 grams
- Egg - 1 pc.
- Yolk - 1 pc. (for greasing muffins before baking)
- Sugar - 1 tablespoon
- Salt - a pinch
- Sausages - 16 pcs.
- Refined vegetable oil - 2 tablespoons
Cooking sausages in dough
1. Pour the milk into a mixing bowl. Add sugar, yeast and mix well so that the products are completely dissolved into a single mass.
2. Beat in an egg, pour in refined vegetable oil, salt and mix the ingredients again.
3. Add flour, but do it in stages, as you may need less or more of it, it depends on its quality. Knead the dough until smooth and leave to stand for a while, about 30 minutes, for it to come up and increase in size by 2-3 times.
4. Then knead the dough and divide into 16 equal parts.
5. Roll each of them into a thin rope 1.5-2 cm thick, 15-20 cm long.
6. Crush this rope with your hands or roll it out with a rolling pin so that it takes a flat shape.
7. Place a sausage on one edge of the dough and wrap it in a spiral.
8. Stir the yolk with a whisk until smooth and cover the sausage with a cooking brush so that it is golden brown. Vegetable oil can be used instead of yolk.
9. Place the sausages on a greased baking sheet or lined with baking paper. Leave them to lie down for about 15 minutes so that the dough comes up again, and send them to an oven heated to 200 degrees for 30 minutes. Remove the baking sheet from the oven and leave the sausages for half an hour. Serve them any way: chilled or warm. They are also very convenient to take with you to work or give your child to school.
See also a video recipe on how to cook sausages in yeast dough:
