Sausages in dough are a great economical and tasty snack. They just cook and compete with any fast food. Learn the subtleties, secrets and recipes for their preparation. TOP 4 recipes and video recipes.
Recipe content:
- How to cook sausages in dough - the main secrets and subtleties
- How to wrap a sausage in dough - design options
- Sausages in yeast dough
- Sausages in puff pastry
- Sausages in dough fried in a pan
- Sausages in batter
- Video recipes
A quick snack is certainly not a healthy diet. However, in our rhythm of life, sometimes there is simply not enough time for a full meal. Instead of the classic dry-boiled sandwiches, I suggest making a delicious hot appetizer - sausages in dough. They are convenient for a quick snack on the go, do not require cutlery, and due to their small size, they are eaten in 2-3 bites. To make sausages in dough, you need sausages and dough. Which meat component is better to choose, which dough to use, how to wrap sausages and cook them, read this article.
How to cook sausages in dough - the main secrets and subtleties
- Meat products, i.e. nipples, choose the highest grade. They contain the minimum content of food additives and flavorings.
- The size of the sausages should be medium. Otherwise, the snack will lose its aesthetic appearance and it will be inconvenient to eat.
- Usually, recipes do not imply pre-cooking meat products, because sausages are considered a ready-to-eat product. Therefore, they are wrapped in the dough raw, and then baked in the oven or fried in a pan.
- To get a golden crust, grease the surface of the raw dough with an egg or vegetable oil, and then send it to the oven.
- Use teats while they are warm, not frozen or cold. Otherwise, they may not cook and remain soggy while the dough is already baked. In addition, the water that will evaporate when the meat ingredient thaws will be absorbed into the dough, resulting in a wet snack.
How to wrap a sausage in dough - design options
There are several ways to wrap a sausage in dough. Thanks to the beautiful design, the appetizer will turn out to be not only tasty, but also beautiful. Here are some examples.
- Pigtail pattern. Use yeast dough for this purpose. Roll a small piece of dough to the size of the sausage length and width so that the edges of it remain 3 cm. Make diagonal cuts on the sides, which alternately overlap, covering the nipple. The resulting strips of dough will create a pigtail pattern.
- The classic version. Roll a piece of dough into a long strip. Lay a sausage on one edge of the tape and wrap its "body" with dough in a spiral with a slight overlap of edge to edge. Cut off the excess dough, and close the edges tightly. This technology can be used for puff pastry and yeast dough.
- Roll. This method is suitable for puff pastry. Cut the sheets into long rectangles, along the width and length of the sausage, without adding to the ends. Place the sausage on the short edge of the rectangle and wrap it in the dough, forming a roll. The size of the rectangle should be 3-4 turns. At the beginning of the 5th turn, press the dough to the surface. Place the sausages on a baking sheet with the seam down.
- For frying in a pan. For the preparation of this option, the snack involves the use of batter, and not yeast or puff pastry. It can be whatever you like.
Sausages in yeast dough
The recipe for sausages in the oven dough is a classic dish from childhood. It appeared on our tables back in the twentieth century, and the simplicity of execution and satiety determined the demand for it. We will learn how to cook this appetizer, the recipe of which has settled in the culinary book of almost every hostess.
- Caloric content per 100 g - 230 kcal.
- Servings - 5
- Cooking time - 2 hours
Ingredients:
- Sausages - 5 pcs.
- Milk - 230 ml
- Flour - 570 g
- Sugar - 2 tablespoons
- Yeast (dry) - 7 g
- Eggs - 1 pc.
- Salt - 1 tsp
Step by step cooking sausages in yeast dough:
- In warm milk (+ 37 ° С), dilute the yeast with 0.25 parts of flour and sugar.
- Stir, cover with a napkin and leave to ferment in a warm place.
- Add the remaining ingredients to the matching mixture, knead the dough and send it to a warm place.
- When it comes up and increases in volume, wrap it up and leave it to come up again.
- Pinch off a small piece from the dough and roll it into a rope.
- Tape the sausage in a spiral pattern and place on a baking sheet.
- Brush with an egg or milk and send to bake in an oven heated to 180 degrees for 15-20 minutes.
Sausages in puff pastry
Sausages in puff pastry in the oven is a quick and easy recipe that will take no more than half an hour to cook. To do this, you only need to have a few sheets of ready-made dough in stock in the freezer.
Ingredients:
- Sausages - 350 g
- Puff pastry - 300 g
- Eggs - 2 pcs.
Step by step cooking sausages in puff pastry:
- Defrost the puff pastry without using the microwave. Place it on a countertop and leave it at room temperature.
- After that, roll it out and cut into rectangles 1 cm longer than a sausage and a diameter of a sausage.
- Place a sausage in the middle of this rectangle.
- Cut the edges of the sausage bean dough into a herringbone pattern.
- Place the cuts alternately on the sausage to make a herringbone.
- Place the sausages on a baking sheet and brush with egg mixture.
- Bake in a preheated oven to 180 degrees for 15 minutes.
Sausages in dough fried in a pan
If you don't have time to cook dinner, then this recipe will allow you to cook it in a matter of minutes. Fried sausages in the dough are nourishing and with a crispy crispy crust. This delicacy will be especially appreciated by hot dog lovers.
Ingredients:
- Sausages - 8 pcs.
- Kefir - 250 ml
- Flour - 500 g
- Salt - 0.5 tsp
- Soda - 0.5 tsp
- Vegetable oil - for frying
Step by step cooking sausages in a pan fried dough:
- Combine kefir with soda, stir and leave for 5 minutes to start the reaction between acid and alkali. Bubbles will form on the kefir.
- Add salt and flour to kefir.
- Knead the dough and let it rest for 10 minutes.
- Divide the dough into 8 pieces and roll each piece 2 mm thick.
- Put a sausage on the flatbread, wrap it in the dough and seal the edges. Twirl the sausage in your hands, giving it a smooth shape.
- Pour oil into the pan and heat. Lay out the sausages so that there is a small distance between them, because when frying, they will increase in size.
- Turn on a low heat and cook the sausages by frying them on 4 sides until golden brown.
Sausages in batter
The recipe for sausages in batter is a scope for culinary creativity. Since for batter, you can use absolutely any liquid that is at hand. Milk, sour cream, kefir, beer, whey, water, soda, broth, etc. will do.
Ingredients:
- Sausages - 5 pcs.
- Flour - 5 tablespoons
- Eggs - 1 pc.
- Cold water - 125 ml.
- Salt - 0.3 tsp
- Vegetable oil - for deep fat
Step by step cooking sausages in batter dough:
- In a bowl, combine all the batter products: flour, eggs, water and salt. Stir with a whisk so that there are no lumps.
- Pour oil into a deep fryer and heat well. If there is no such device, then use an ordinary saucepan and 0.5 liters of oil.
- When the oil is well heated, dip the sausage into the batter and submerge it in boiling deep fat.
- Cook each sausage for about 3-5 minutes until golden brown.
