Sausage in dough to make it soft. Delicious recipe for sausages in dough. In a puff pastry shell

Snacks are a quick way to fill up in any conditions, be it a trip or a school break. In addition, millions of our contemporaries like fast food. One of the most popular types of fast food is sausages in dough, cooked in the oven or bread machine. How to knead delicious dough for this dish? Let's look at the details of the process.

Sausages in dough VS hot dogs

The hot dog has firmly entered the domestic culinary tradition thanks to close contacts with America. But in our diet for many years there has been an alternative to US sandwiches - sausage in dough, which significantly surpasses its foreign competitor in its nutritional properties. After all:

• there are no harmful additives (such as ketchup or mayonnaise) in the sausage product baked in the dough;
• Unlike a hot dog, the sausage dough is homemade, so you can be sure of the quality of the bun;
• There are several options for preparing dough for these purposes: yeast, yeast-free, sponge, puff pastry. All types of flour base for sausages, except sponge, are prepared very quickly.

4 oven dough recipes

If you love truly fluffy, soft dough, then you can’t do without yeast. But you can reduce fussing with it to a minimum.

Yeast dough

Ingredients:

• 500 g wheat flour (for 8 sausages);
• 1 tsp. dry yeast;
• 1 chicken egg;
• 1.5 tbsp. warm water, pre-filtered;
• table salt, white sugar (to taste).

Preparation:

1. Pour the powdered yeast into a bowl, add water and stir well.
   
2. Add egg, sugar, salt and mix.

   

3. Now add the sifted flour in small portions.
   
4. Knead the dough well, cover with a lid and place in a warm (about 40-50 degrees) oven for 20-30 minutes. This trick will help you save some time on preparing the sausage base.
   
5. Divide the dough into portions, roll each into a rectangle, from which we cut out circles (or squares - it all depends on your imagination) for the sausage. All you need to do is wrap the sausages and bake them.
   

Margarine dough

To make the base for sausage products elastic and very manageable, you can knead quick puff pastry for delicious sausages in the dough in the oven.

Ingredients:

• 4 tbsp. wheat flour (for 12 servings);
• 2 eggs;
• 2/3 tbsp. warm filtered water;
• 15 g dry yeast;
• 100 g fresh butter margarine;
• 1 tsp. table salt;
• 4 tbsp. l. white sugar.

Preparation:

1. Pour water from a bowl and dissolve the yeast in it.
2. Beat in the eggs, salt and sugar, mix.
3. Heat the margarine in a water bath and add it to the egg mixture, mix all the products.
4. Slowly add half the flour and use a blender to bring the mixture to a homogeneous consistency.
5. Add the remaining flour, knead the dough and, covering with cling film, leave for 20-30 minutes in the oven, heated to 40 degrees.
6. Roll out a rectangle of medium thickness, cut out ribbon pieces, add sausages and bake at 200 degrees for about 15 minutes.

Quick kneading

Yeast-free dough for sausages in dough for baking in the oven will not prevent the finished dish from turning out soft and fluffy.

Potato base

To make the bun boast a crispy crust and pleasant aroma, make the dough using mashed potatoes.

Ingredients:

• 300 g wheat flour (for 8 servings);
• 7 medium potatoes;
• 100 g semolina;
• 100 g homemade butter;
• 3 eggs;
• table salt (to your taste).

Preparation:

1. Boil the potatoes in lightly salted water.
2. Using a blender or by hand, mash the vegetable well into a puree, adding a piece of butter.
3. Beat in the eggs, add salt and add flour and semolina in small portions.
4. Knead the dough (steep).
5. Roll out the base into a rectangle about 1 cm thick and cut into shreds. You can wrap the sausages and bake (on average this takes 30-40 minutes at an oven temperature of 190-200 degrees).

English casserole

British people are known for their love of casseroles. So they manage to cook sausages in dough in the form of a pie from dough without yeast.

Ingredients:

• 1.5 tbsp. wheat flour (for 8 servings);
• 1 tbsp. fat milk;
• 4 eggs;
• table salt, ground pepper (to your taste).

Preparation:

1. Whisk the eggs with half the flour, salt and pepper.
2. Pour in the milk, add the remaining flour and mix the mixture thoroughly.
3. Place the sausages in a special dish greased with olive oil and bake for 10 minutes.
4. Fill the sausages with dough and place in the oven for 30 minutes until an appetizing crust appears.

You can diversify this recipe with grated cheese, which you sprinkle on sausages in a flour casing 10 minutes before cooking.

Sausages in yeast dough are an indispensable snack for school, office, or for a walk. It's very easy to prepare!

The yeast dough turns out thin, but at the same time very soft.

• Sausages 17 pcs.
• Milk 250 ml
• Dry yeast 11 g
• Sugar 1 tbsp. l.
• Salt ½ tsp.
• Chicken egg 1 pc.
• Wheat flour 600 g
• Butter 50 g

First, knead the yeast dough. Pour dry yeast into a bowl, add a spoonful of sugar and pour in warm milk, take about 100 milliliters of milk and mix. Leave in a warm place for the yeast to disperse.

Meanwhile, break the egg into another bowl, add sugar, salt, softened butter and the remaining warm milk. By this time, the yeast will have already dispersed, pour it into the bowl, and beat it with a whisk.

Gradually add sifted flour and knead into a tight dough. The dough will be fluffy, airy and not sticky to your hands. I don’t leave this kind of dough to rise; I immediately start cooking with it.

Divide the dough into equal parts and form them into circles.

I roll each circle into a long thin strip and wrap the sausage in it.

Line a baking sheet with parchment paper and place the sausages wrapped in dough on it. Leave the sausages in the dough on the baking sheet for 15 minutes to allow the dough to rise. Then we brush the surface with beaten egg, this is done so that the sausages acquire a beautiful golden crust.

Bake the buns in an oven preheated to 180 degrees for about 25 minutes.

Ready-made sausages in dough can be greased with butter before serving, this makes them tastier.

Recipe 2: sausage in yeast dough in the oven

Today I offer a recipe for sausages in yeast dough - a simple, tasty and satisfying homemade baked product. I can’t help but agree that this is a rather high-calorie dish, but we don’t often eat such food.

• wheat flour - 500 gr
• milk - 250 ml
• chicken eggs - 1 piece
• egg yolk - 1 pc.
• butter - 50 g
• sugar - 1 tbsp.
• salt - 1 tsp.
• pressed yeast - 15 g
• sausages - 15 pcs

First, let's prepare the dough. To do this, dissolve sugar and yeast in 100 ml of warm milk (we will leave a couple of tablespoons of the total amount to lubricate the sausages in the dough). You can take dry yeast - 5 grams.

Let it sit for 15-20 minutes until a foamy cap appears, which means the yeast is good and ready to work.

Knead the dough for about 10-15 minutes. It turns out soft, but does not stick to your hands. Leave the dough warm under a towel for 2 hours. After an hour, gently knead it and return to the heat.

In 2 hours the dough will rise very well - exactly 3-4 times.

Cut into long thin strips - approximately 40-45 centimeters in length and 2-3 centimeters in width.

Place the sausages prepared in this way on a baking sheet (cover with parchment or food foil) and let them rest for half an hour. During this time, preheat the oven. Before placing in the oven, grease each piece with a mixture of 1 yolk and milk (we left it at the very beginning).

Bake the sausages in the dough at 180 degrees for about half an hour. (Time may vary depending on your oven).

The fur coat of the sausages is very thin and soft and does not dry out for a long time. Bon appetit, dear friends.

Recipe 3: sausages in a yeast dough casing

• Wheat flour / Flour - 500 g
• Milk - 250 g
• Yeast (You can use it like I did - 12 g dry yeast or 30 g fresh) - 12 g
• Chicken egg (one egg for the dough, the second for greasing the buns) - 2 pcs.
• Sugar - 3 tbsp. l.
• Sunflower oil - 6 tbsp. l.
• Salt - 1 pinch.

• Sausage (it’s better to take smoked ones) - 10 pcs.

Beat the egg into the warm milk and beat a little with a fork.

Add yeast, stir. Add sugar, salt, butter, mix until smooth.

Gradually add flour and knead the dough, it should turn out elastic and soft. Leave to rest for 1 hour in a warm place. The dough should double in size.

Divide the dough into parts (according to the number of sausages, I have 10 pieces) and wrap the sausages in the dough. You can wrap them however you like, here are a few options.

Or just wrap the dough around the sausage.

Line a baking sheet with parchment paper, grease it with oil, lay out the sausages and brush them with yolk.

Set to bake at 180 degrees for 20-25 minutes. As soon as a golden crust appears, you can remove it. Eat hot. Bon appetit.

Recipe 4: sausages in dough, yeast (with photo)

• Milk – 100 ml
• Salt - 1 tsp.
• Sugar - 1 tsp.
• Dry yeast - 1 tsp.
• Sunflower oil - 1 tbsp.
• Wheat flour - 150 g
• Sausages - 6 pcs.
• Chicken yolk - 1 pc.

Start by preparing the yeast dough. Warm the milk just a little. Add sugar and dry yeast. Stir, cover with a towel and leave in a warm place for 7-10 minutes to activate the yeast. A fluffy cap of yeast should form.

Add sunflower oil, salt and add sifted wheat flour in small portions.

Knead a soft dough that does not stick to your hands. Cover and leave warm for 30 minutes.

Knead the rested dough on a dusted board. Roll out into a rectangular layer. Cut into 6 strips.

Wrap the sausages in cut strips.

Place on a baking sheet with parchment. Cover and leave for 15-20 minutes. Then brush with beaten yolk. If desired, you can decorate with dough figures. Bake at 180 degrees for 40-50 minutes.

The sausages in the dough are ready.

Bon appetit!

Recipe 5, simple: sausages in puff pastry

• puff pastry dough 400 g.
• sausages 8-10 pcs.
• egg 1 pc.
• sesame seeds 1 tsp.

You should immediately prepare the sausages, peel off the film.

Then you need to roll out the dough, cut the rolled out layer into thin sticks.

Now take one sausage at a time and wrap it in strips of puff pastry.

Place a silicone mat on a baking sheet. Place the prepared products on top.

Now you should sprinkle the sausages, use sesame seeds. Next, it is imperative to turn on, heat the oven to 200 degrees and set the pieces for 30 minutes, let them bake. That's all, sausages in puff pastry in the oven will soon sell out with a bang, as your household will not be able to resist this tasty and aromatic delicacy!

Recipe 6: how to cook sausages in ready-made yeast dough

• 0.5 kg puff pastry or puff pastry;
• 8 sausages.

If you have ready-made dough, defrost it at room temperature. In the meantime, you can boil the sausages a little - or you don’t have to boil them, because they will undergo sufficient heat treatment in the oven.

After sprinkling the table with flour or laying down cling film/silicone mat/just cellophane in which the dough was wrapped, unroll the puff pastry and cut into strips approximately 1.5-2 cm wide and 15-20 cm long.

We wrap each sausage in a spiral with such a strip of dough, slightly overlapping.

Place the sausages in the dough on a baking sheet lined with oiled parchment or simply greased with vegetable oil, and place in the oven preheated to 200 C.

Bake until the dough separates and becomes dry and golden. If the top is very brown and the middle is still raw, reduce the temperature; if the sausages remain pale for a long time, turn up the heat. Be careful not to overdry the dough (when I bake yeast buns, a frying pan with water placed on the bottom of the oven helps a lot to prevent overdrying; I haven’t tried baking puff pastry this way yet).

For each oven, its own baking mode is selected experimentally. In ovens with bottom heating, it may turn out that the bottom of the sausages in the dough are already browned, and the top is pale. Then you can use a trick - just turn them over.

This amount of ingredients makes approximately 12 sausages.

Dough recipe for sausages in dough

Ingredients:

For the test:

400-500g premium flour

10 g yeast

250 g milk

1 egg and 1 yolk for greasing

1 tbsp. l. Sahara

50 g butter

a pinch of salt.

For filling:

12 sausages.

How to make sausage roll batter?

1. Pour warm milk over the yeast and leave until completely dissolved.

2. Add egg, salt, sugar, softened butter to milk and yeast and mix everything well.

3. Add flour and knead the dough. The finished dough should not be too tight.

The sausage dough is ready. Now you can start molding. I want to offer you several options for preparing sausages in dough, both for adults and children.

Classic sausages in dough

1. Pinch off a small piece with a diameter of about 3 cm from a common piece of dough. Roll out a rope from it. If the dough doesn't roll out well, brush your work surface with a little water.

2. Using a rolling pin, roll out the dough lengthwise.

3. Place the sausage on the edge of the dough piece and wrap it in the dough in a spiral, sealing the edges. Cut off excess dough.

Sausages in “Snake” dough

Children should especially like these sausages.

1. Roll out a small rope about 20 cm long from a piece of dough. Roll one end of the dough piece, forming the tail of a snake. Make a head from the second edge.

2. Stepping back 1 cm along the edges, roll out the rope with a rolling pin.

3. Wrap the sausage in the dough, leaving the tail and head around the edges.

4. Gouge out the eyes on the snake’s face with a cocktail stick. Roll 2 small pieces of dough and place them in the indentations.

4. Let the finished sausages rise a little for 10-15 minutes.

5. Brush the sausages in the dough with yolk mixed with 1 teaspoon of milk.

6. Bake sausages in the oven for 25-30 minutes at 180⁰C.

Sausages in “Dog” dough

1. For the body: roll out a small piece of dough into a rectangle.

2. Place the sausage in the dough and seal the edges.

3. Turn the dough piece over, seam side down. Form a dog's muzzle on one side of the blank, and a small tail on the other.

4. For the ears: take a small piece of dough, roll it into a sausage and roll it out with a rolling pin.

5. Cut a flat piece of dough in half.

6. Round the edges.

7. Brush the dog's head with a small amount of yolk or water and glue on the ears.

8. For the legs: roll 2 small pieces of dough into 2 sausages. One is slightly smaller than the other.

9. Coat the dog's legs with water and glue them to the lower part of the body.

10. Let the finished sausages rise a little for 10-15 minutes.

11. Make 2 indentations on the dog's face using a cocktail stick. Brush the sausages in the dough with yolk mixed with 1 teaspoon of milk

12. Bake sausages in the oven for 25-30 minutes at 180⁰C.

13. Make eyes for the finished dogs by placing a little mayonnaise or sour cream and 2 cloves in the holes.

14. For the nose: make a small hole in the dog's face and place a pea of ​​allspice in it. Don't forget to explain to your children that eating peppers and cloves is not necessary.

Sausages in Braided dough

1. Roll out a piece of dough into an oval.

2. Make several diagonal cuts on each side of the dough piece.

3. Place the sausage in the center of a piece of dough and fold the edges to form a braid.

4. Let the finished sausages rise a little for 10-15 minutes.

Children love sausages in dough, and adults do not refuse this delicacy. You can prepare them in different ways - now you will learn about them.

How to cook sausages in dough in the oven

For this method, yeast or puff pastry is used. You can buy both at the store or make your own. Yeast dough recipe:

• Pour 4 cups of flour into a bowl and add 2 tsp to it. dry yeast.
• Mix flour with yeast and add 1 tsp. salt and 1.5 tbsp. Sahara.
• Beat in one raw egg, pour in a glass of warm milk and add 2 tablespoons of vegetable oil.
• Knead the dough and let it rise in a warm place.

Roll out the dough on a greased board and cut it into long strips. Place a raw sausage on each strip and wrap the dough around it. Place the blanks on an oiled sheet. Brush the top of the dough with beaten egg. Bake sausages in dough in the oven at 180 degrees.

Working with puff pastry is different in that it needs to be rolled out on a floured board.

How to cook sausages in dough in a frying pan

These sausages turn out tastier because they are fried in a large amount of oil. If you like fatty dishes, then cook according to this recipe. Puff pastry is not suitable for frying in oil, so use only yeast dough.

• Pour enough oil into a deep, thick frying pan so that the sausages float in it. Place the dishes on the fire.
• Wrap the sausages in the dough, but do not brush them with egg.
• Place the sausages in the heated oil and fry until the dough increases in volume and has a beautiful golden brown crust.
• Place the finished sausages on paper towels to drain excess fat.

How to cook sausages in dough, very tasty and beautiful

You can make the dish you are planning to cook in the oven even more appetizing:

• After brushing the dough with egg, sprinkle it with sesame seeds.
• Before wrapping the sausage in the dough, cut it lengthwise, but not all the way - you will get a kind of pocket). Place a long piece of hard cheese in it.
• Stuff the sausages with herbs or fried mushrooms.

In the video at the end of this article, you will see unusual ways of wrapping sausages in dough.

Sausages in dough are good served with tea or coffee. They also go great with tomato juice or ketchup.

Flavorful sausages combined with crispy tender dough are an excellent alternative to pies and pasties. This appetizer is very easy to prepare, and in addition, the dish prepared using the oven is less caloric because it does not absorb oil, which happens when frying. These baked goods are delicious cold or hot.

How to cook sausages in dough

This dish will help diversify the diet of busy housewives, and will also allow you to occasionally delight your children with delicious homemade baked goods. How to cook sausages in dough? As a rule, each cook brings something of his own to the recipe, creating an original appetizer. Some use ready-made store-bought dough to speed up the preparation process, while others knead a yeast or yeast-free base themselves. In both cases, the snack turns out successfully, but the semi-finished product still cannot compare with the taste of fluffy homemade dough.

Dough

The base of the dish is mixed in different ways, choosing the most suitable option in terms of speed, ease of preparation and set of ingredients. So, using a bread maker for this process, you will greatly simplify your task and spend only about 10 minutes. To make delicious sausage roll pastry, keep these tips in mind:

1. The amount of yeast should be calculated taking into account butter, sugar, eggs. So, per kilogram of flour you need about 50 g of product. Yeast for preparing the dough is diluted with warm (30 degrees) water or milk. If the liquid is cold, the fungi will not multiply, but hot water will kill them.
2. Before mixing the base for the dish, the flour should be sifted, saturated with oxygen and improving its loosening.
3. When sculpting, you should lubricate your hands with oil to prevent the product from sticking.
4. If the flour mass is too sticky or soft, you can roll it out by covering it with parchment or using a bottle filled with cold water.
5. The baking tray can be moistened with water rather than greased with oil.

How to wrap a sausage in dough

The sausage can be beautifully wrapped with any kind of dough. The aesthetic component of the dish greatly influences the formation of appetite, so decorating the sausages should not be neglected. How to beautifully wrap a sausage in dough:

1. The easiest way is to roll out the flour mass into a thin layer, place the sausage on one side of the sheet, cut a piece so that it covers the sausage on top. Then you should carefully pinch the edges with your fingers and place the package with the seam facing down.
2. To give a more original shape to the dish, you can make a shaped product. Having wrapped the sausages in flour mass, as indicated above, make cuts on each package (you should get identical segments), but do not cut all the way through. Next, move the sectors in different directions, forming pigtails.
3. You can decorate the snack in an easier way - simply by making several diagonal cuts on the packages.
4. To form a spiral on the sausages, simply wrap a thin strip of flour base around each one.

Recipe for sausages in dough at home

This tasty and easy to prepare snack is very popular all over the world. This dish is equally loved by adults and children; it is especially popular in the canteens of educational institutions. The main charm that distinguishes sausages baked in the oven is the crispy crust of the freshly baked product, which harmonizes perfectly with the juicy sausage. This dish can be served with vegetables and spicy tomato sauce.

In puff pastry

This is one of the easiest and fastest snack recipes, and you don't need expensive ingredients. Delicious sausages in puff pastry are high in calories, however, if you cook them once or twice a month, there will be no damage to your figure. This dish is loved for its originality and cooking time. Below we describe in detail and with photos how to cook sausages in dough using the oven.

Ingredients:

• egg yolk;
• sausages (preferably in a natural casing) – 8 pcs.;
• ready-made yeast-free puff pastry – 0.3 kg.

Cooking method:

1. Thaw the puff pastry in the refrigerator, cut it into long strips (optimal width - 2 cm).
2. Raw sausages should be wrapped in strips and placed on parchment.
3. The products should be brushed with egg yolk, allowed to stand for five minutes, and then baked in the oven for 15 minutes. In this case, it is better to choose a medium shelf, and the temperature should be high - 200-220 degrees.

In yeast dough

This is a classic version of preparing a dish that is familiar to us from the school canteen. Sausages baked in yeast dough are very soft, flavorful and airy. If you make the flour base correctly, the snack will remain fresh for several days. The filling, if desired, can be supplemented with cheese, herbs or Korean carrots. How to bake sausages in dough in the oven?

Ingredients:

• 1st grade flour – 3 tbsp;
• sunflower oil – 100 ml;
• sesame;
• eggs – 2 pcs.;
• dry yeast – 11 g;
• yolk (to lubricate the formed products);
• good quality sausages – 12 pcs.;
• milk – 1 tbsp.;
• sugar – 1 tbsp. l.

Cooking method:

1. Mix salt, sugar, warm milk with a glass of flour. You need to add dry yeast to the mixture, mix the products thoroughly, leaving the finished mixture to brew for 20 minutes in the kitchen.
2. When the dough has doubled in size, add sunflower oil and beaten eggs to it.
3. Mix the sifted flour with other ingredients to obtain a dense, tight dough. Knead it for at least 15 minutes.
4. Roll out the flour base, cut into thin strips and start wrapping the sausages.
5. Treat the products ready for baking with yolk, first placing them on an oiled baking sheet. Sprinkle the snack with sesame seeds on top.
6. Next, bake the dish in the oven at 180 degrees. After 20 minutes it will be ready. Serve your child a snack with tea or freshly squeezed juice.

Without yeast

This is a very popular snack that is not so difficult to prepare at home even for an inexperienced cook. Sausages in dough without yeast will serve as an excellent snack option; you can take them to a picnic, work or a walk with your child. To reduce the time required to knead the flour mixture, you can use a bread maker. The preparation of sausages in dough is described below with a photo and in detail.

Ingredients:

• 1st grade flour - 2 tbsp;
• egg;
• water – 200 ml;
• sugar – ½ tbsp. l.;
• sunflower oil – 1 tbsp. l.;
• salt.

Cooking method:

1. Pour water, oil into the bread maker bowl, add sugar/salt.
2. The sifted flour should be added last.
3. Activate the “Pizza Dough” option on the device and wait an hour.
4. Place the flour mixture on the table, divide it in half, roll out each piece, forming layers no thicker than 7 mm.
5. Each sheet should be cut into narrow strips into which to twist the sausages, moving in a spiral.
6. Next, place the yeast-free appetizer on a baking sheet lined with parchment, brush with egg, bake for 25 minutes, heating the oven to 200 degrees.

In puff yeast dough

Sausages go well with soft puff pastry. After baking, this snack turns out crispy and airy. Sausages in puff yeast dough in the oven can be prepared from a ready-made base, and the process will take a minimum amount of time. Be sure to keep the base in the refrigerator for several hours before cooking, then it will be easier to roll out and cut. Below is a step-by-step recipe with photos on how to prepare the dish.

Ingredients:

• yolk;
• ready-made yeast puff pastry – 1 pack;
• sausages – 10 pcs.

Cooking method:

1. First, take the defrosted base and roll it out slightly, moving in one direction. Sprinkle the table with flour in advance.
2. Using a pizza cutter, cut the flour mixture into strips.
3. Remove the sausage from the casing and wrap it into strips, moving diagonally.
4. Next, each package should be coated with egg yolk.
5. Place the baking sheet with the dish in the oven and bake for 15 minutes at 200 degrees.

On kefir

If you want to avoid puff or yeast bases because of their high calorie content, kefir-based flour mixture is an excellent alternative. You can reduce the cooking time if you abandon the standard wrapping of sausages and sculpt the products whole, wrapping them in pieces of dough. The prepared dish is convenient to take on a picnic or fishing trip; in addition, children love it very much, so you can give them a snack for school. How to make sausages in kefir dough?

Ingredients:

• slaked soda – 1 tsp;
• 1st grade sugar – 1 tbsp. l.;
• flour – up to 0.5 kg;
• sesame – 2 tbsp. l.;
• yolk;
• kefir – 1 tbsp.;
• salt;
• sausages – 7 pcs.

Cooking method:

1. Mix kefir, sugar, salt. Whisk this liquid vigorously until all the crystals have dissolved.
2. Add baking soda and mix ingredients again.
3. Add flour to the food, sifting it through a sieve.
4. Knead an elastic, soft dough, roll it into a ball, cover with a damp towel and leave for 15 minutes.
5. Later, roll out a thin layer of base on the table, divide it into rectangles, focusing on the length and width of the sausages.
6. Next, you need to wrap the sausages in the prepared “clothing”.
7. Dilute the egg yolk with a spoon of water and brush the appetizer with this liquid. Sprinkle sesame seeds on top of each package.
8. Bake the sausages in the dough in the oven for up to 25 minutes, turning on 190 degrees.

In batter

This snack will save you if guests are on the doorstep and there is nothing to treat them with. It cooks quickly and turns out very tasty. Sausages in batter go perfectly with tomato sauce and a glass of cold beer. Thanks to its original and appetizing appearance, the dish is impossible to resist. The crispy crust and juicy meat filling will not leave anyone indifferent.

Ingredients:

• eggs – 2 pcs.;
• corn flour – 1 tbsp;
• sausages – 0.5 kg;
• wheat flour – 1 tbsp.;
• frying oil;
• salt;
• baking powder – ½ tsp;
• water – 2.5 tbsp.

Cooking method:

1. First you need to combine salt, both types of flour, baking powder.
2. Beat the eggs separately and pour the liquid into the dry mixture.
3. Pour water into the mixture in small portions. The base should not be too liquid, otherwise it will simply drain from the sausages.
4. Place sausages on long wooden skewers.
5. Heat the frying pan by filling it with oil (as for deep frying).
6. Start dipping the sausages in the flour mixture and frying them for a few minutes.
7. Place the golden-brown snack on a paper towel to drain excess fat.

How to make sausage in dough in the oven - cooking secrets

The key ingredient of the dish is sausages, so you need to choose them carefully. Be sure to read the composition of sausage products: if it contains many components unknown to you, then it is better not to take such a product. A quality product cannot cost less than meat - take this into account when choosing. How to make a dish as tasty as possible:

• It is better to choose sausages of the highest quality and with natural casing;
• cooking sausages in dough involves using baking paper, which protects the dish from burning;
• It is better to keep the pre-formed bundles at room temperature for 10-20 minutes so that the buns are as soft as possible;
• In order for the baked goods to acquire an appetizing golden brown color, it should be brushed with egg yolk before cooking;
• The appetizer, barely pulled out of the oven, should be greased with butter to make the dish tender and glossy.

Check out other recipes, too.

Video