Homemade sausages in dough will help you out perfectly during a trip out of town, a walk with children, or an informal buffet. Take them with you to work and treat your colleagues. Trust us, everyone loves these versatile buns. A recipe with a photo will help make sausages in the oven just as appetizing.
Many people associate sausages in dough with food from canteens, and especially from school ones. Today, such food is called the contemptuous word “fast food,” but homemade food, prepared with love and from quality ingredients, is unlikely to harm. In addition, such sausages in dough can be prepared for future use. And if you urgently need to run away, and there is no time left to prepare something for a snack, take the finished product out of the freezer, defrost it in the microwave - and you won’t be hungry!
And to save time and effort, you can knead the dough for sausages in a bread maker.
To prepare sausages in dough you need to take:
- 8-9 pcs. good sausages
- 1 egg for brushing
- 1 glass of water
- 1 tbsp. spoon of vegetable oil
- 1 teaspoon salt
- 0.5 tbsp. spoons of sugar
- 2 cups of flour
- 0.5 tsp dry instant yeast.
How to cook sausages in dough
1) Pour water and oil into the bread machine bowl.
2) Add salt, sugar and yeast.
3) Sift and add flour to the container.
4) Select the “Pizza Dough” mode in the bread machine program and turn on the start. Usually ovens prepare such dough in a little over an hour. When the oven finishes working, you should have a soft, sticky dough.
5) Lightly flour your work surface and place the dough there.
6) Knead it a little, divide it into 2 parts and carefully roll each into a layer 7-8 mm thick. Cut each layer into 4-5 strips 4-4.5 cm wide.
7) How to make sausages in dough: Wash the sausages and remove the film. You can boil them a little. But if you use raw sausages, they will have time to cook while baking in the oven. Wrap a strip of dough around the sausage like a spiral. The dough is very soft and pliable, so try not to stretch it too much.
8) Place the products on a greased baking sheet and let them stand for about 20 minutes and then rest a little and rise.
Sausage in dough cannot be called a healthy dish, but this does not bother the crowd of its fans. You can buy it at any grocery store, as it is a recognized fast food - both tasty and convenient. Although the concept of “tasty” is relative, because ready-made kitchens always try to save money by taking cheaper and “more papery” sausages, or preparing dough from not the freshest ingredients. We will tell you how to make sausage in dough at home and please your loved ones without risking their health.
Permanent introductory part
By and large, there is nothing special to say about this dish - everything is clear from the name. Almost every country has its own version of preparing sausage in dough, but the essence does not change: the prerequisite is the presence of a flour base and semi-finished meat product.
If desired, you can expand by adding seasonings to the dough, or coating the sausage with them, adding cheese, stewed cabbage, and so on. The key to a delicious finished dish is the high quality of sausages. Your dough may be so perfect that it belongs in the weights and measures room on the "reference dough" shelf, but a crappy filling can ruin everything. Please, do not skimp on this, especially since cooking sausages in dough is more about pampering than organizing a full meal (the exception is, perhaps, breakfast).
How to sculpt?
Sausages are very convenient as a filling, since they do not leak, are not particularly deformed and generally behave decently.
Of course, you can wrap them in the manner of ordinary pies, but everyone still wants not only taste, but also aesthetics, so here are a few tips on design:
- Mummy! Roll out the dough into a thin layer, cut it into medium-width ribbons and wrap the sausage completely, then bake according to the recipe.
- Scythe. Roll out a small amount of dough into a circle, make notches on both sides so that you get small ribbons on the sides and the middle remains intact. Place the sausage in this middle and braid the braid with side ribbons.
- Basket. Roll out a small amount of dough into an oval, cut half of the oval into ribbons. Place the sausage on half of the remaining part of the oval, cover with the other part and pinch tightly, then wrap it with chopped dough ribbons.
The options for how to wrap a sausage in dough don’t end there. You can always come up with something of your own or “revive” baked goods by attaching ears, eyes and a nose to it from scrap products.
Yeast dough. Sausages in dough for those who are friends with dough
First, a little educational program: sourdough is a kind of leaven that is prepared using yeast. Using it will allow you to get the most delicate and soft dough, which is perfect for making sausages in dough. We will offer a version of the recipe using long-fermentation dough. Yes, it will take a lot of time, but it's worth it!
Products for dough:
- flour - 300 grams;
- water - 200 grams;
- dry yeast - on the tip of a knife (2 times).
Products for the main test:
There are enough products for 30-35 finished products; if this is too much for you, then divide the products in half. This sausage dough behaves wonderfully in the oven and when frying in a pan.
Preparation
- First of all, start with the dough: just mix all the products until smooth, put them in a bowl, cover with a towel and leave at room temperature for 14 hours.
- After the specified period, take the main test.
- To do this, mix all the ingredients again until smooth, place in a bowl, cover and let rise in a warm place for an hour.
- That's all, you can form the products. We have shown above how to wrap a sausage in dough.
- Preheat the oven to 190 C˚.
- Place the pieces on a baking sheet, let rise for 20 minutes, brush with egg and bake for 25-30 minutes.
- Let cool and serve.
Yeast dough. Sausages in dough for those who are not friends with dough
A great option for those who are lazy or in a hurry:
- kefir - 2 glasses;
- dry yeast - 20 grams;
- vegetable oil - 1 cup;
- salt - 2 teaspoons;
- sugar - 2 tbsp. spoons;
- flour - 6 cups.
Preparation
How to make sausage in dough for the joy of the family if you don’t have much experience? Prepare this dough!
- Mix kefir with vegetable oil and heat until warm. Add sugar, salt, yeast. Gradually add sifted flour. Make a soft but elastic dough. Place in a bowl, cover with a towel and let rise for 40-60 minutes.
- Roll out the risen dough, shape the pieces, place them on a baking sheet and let rise for 15 minutes.
- Preheat the oven to 200 C.
- Brush with beaten egg and bake for a third of an hour until deeply browned.
- The only thing is that it is not recommended to use this recipe to cook sausages in dough in a frying pan, as there will be too much fat.
With the blessing of UK chef Jamie Oliver
Mr. Oliver is known for making simple, delicious food; his recipes don't require "braising hummingbird feathers in acai wine, then burying the cauldron in hot sand and waiting for 3 days." As part of educating the population, he launched a program in which he showed how to cook:
- puff pastry - 500 grams;
- sausages (ideally half-baked sausages that are grilled until cooked) - 250 grams;
- any hard aromatic cheese - 150 grams;
- eggs - 2 pcs.;
- sesame - 4 tbsp. spoons;
- ground fennel - to taste.
Preparation
Homemade sausages are ideal for this recipe. In home-made dough, they will be absolutely incomparable, however, according to Jamie Oliver, if you have time to prepare puff pastry, then you urgently need to find a job.
- Preheat the oven to 210 C.
- Line a baking tray with baking paper.
- Lightly dust the table with flour and roll out the puff pastry into a layer up to 3mm thick. Place the sausages along the entire length, sprinkle them with fennel and cheese. Roll the dough into a roll and secure the edges tightly (this can be done with a fork). Brush the entire surface of the roll with beaten eggs and cut it into pieces 6-7 cm long.
- Place the pieces on a baking sheet, keeping a small distance between them so that they do not stick together during baking, as the dough will increase in size.
- Cook the sausages until the crust of the dough is browned. Depending on the characteristics of the oven, this will take 20-25 minutes.
The dish is best served warm. So we found out how to make sausage in dough according to Jamie Oliver.
Fried sausages in dough - greetings from the USA
More fast food for the fast food god! Yes, yes, this is America - the birthplace of fast food. There are countless options for snacking on the run in this country; today we will look at a relative of our sausage in dough - the corn dog. At its core, this is an ordinary sausage in batter, but the batter is made according to an unusual recipe for us. Its peculiarity is that it is based on a base that provides a unique texture and taste. So, the necessary ingredients:
- wheat flour - 150 grams;
- corn flour - 150 grams;
- - 1.5 teaspoons;
- soda - 2 teaspoons;
- sugar - 4.5 tbsp. spoon;
- paprika - 1.5 tbsp. spoons;
- egg - 1 pc.;
- egg yolk - 1 pc.;
- milk - 3 tbsp. spoons;
- salt - 1 teaspoon (without slide);
- sausages - 9 pcs.;
- refined vegetable oil for frying;
- flour for dredging sausages;
- wooden skewers for stringing sausages.
Yes, these are fried sausages in dough, but don’t be afraid of excess fat: just place the finished treat on paper towels to remove excess oil.
Preparation
- To prepare the batter, mix all the dry ingredients until smooth, add the egg, yolk and, without stopping stirring, pour in the milk. Knead until smooth and pour into a tall container (such as a large glass).
- Place sausages on skewers.
- Sift some flour into a plate and roll the sausages in it. This step should not be skipped, otherwise the batter will not stick.
- Place a frying pan with a thick bottom over medium heat, pour a layer of oil about 2 cm thick. Place the sausages one at a time into the container with the batter, turning. The batter will spread smoothly and evenly over the sausage. Place the prepared products into the oil one at a time, turning the sausages in the batter in the frying pan around its axis so that the batter is fried evenly. If you see that the dough is becoming flat on one side (thanks to the bottom of the pan), then simply smooth it out with a spatula.
- The finished dish should have an intense golden color. Place it on paper napkins. Serve sausages both warm and cold, always with your favorite sauces.
Elevating the dish
Sausage in dough is not a dish that can boast a wide palette of flavors. In order to add zest to baked goods, increase their satiety and add a little nutrition, you can use the following tips:
Sausages in yeast dough are a dish that is convenient to take with you on the road and on a picnic, to school and to work. They go very well with hot tea or cocoa, compote and milk. I myself don’t cook them often, because we try to eat less flour and fried foods, but sometimes the body just requires something like that. I believe that from time to time you can treat yourself to such tasty treats. The main thing is to use fresh oil for frying, and not one that has already been used to fry something. Moreover, when you cook fried sausages in dough yourself, you always know that the oil was used fresh. Like this, sometimes eating one thing won’t do any harm.
Sausages in yeast dough in a frying pan
how to cook sausages in dough recipe
- flour – 250 g,
- water – 150 ml,
- 1 teaspoon dry yeast,
- 0.5 teaspoon salt,
- 1.5 tablespoons sugar,
- 2 tablespoons of vegetable oil in the dough,
- sausages – 6 pieces,
- vegetable oil for frying.
1. Dissolve yeast in warm water (30 degrees), add sugar and leave in a warm place for 20 minutes. Pour in vegetable oil, add flour mixed with salt, knead the dough. I didn’t make a very thick dough, so it turns out softer and airier.
2. Leave the dough to rise in a warm place for 1.5 - 2 hours. During this time, you need to knead it once.
3. Place the risen dough on a floured work surface. Divide it into 6 parts with a knife.
4. Stretch each part into a flat cake with your hands, place the sausage on it, wrap and pinch the edges. Learn six products. There is no need to pre-boil the sausages.
5. Leave the sausages in the dough to rise for 30-40 minutes.
6. Heat the oil in a deep bowl. I used a square cast iron loaf pan. This way, less oil is used than in a frying pan with a wide bottom.
7. Place the sausages, seam side down, into the heated oil, then turn them over. Fry until golden brown over medium heat. Adjust the heat so that the dough does not remain raw in the middle and too much oil does not absorb, as when frying over low heat.
8. Place the finished sausages on a paper towel to absorb excess fat.
The baked goods are ready, you can serve them with your favorite drink!
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Homemade sausages in dough can be made very quickly from ready-made puff pastry, so you don’t even have to get your hands dirty when kneading the dough. Yeast-free puff pastry will have an appetizing crunch.
However, do not ignore the recipe for homemade yeast dough for sausages, especially if you have a bread machine in your kitchen. Add all the ingredients, press the button - and the dough is ready! Well, wrapping a sausage in it is a mere trifle.
Sausages in dough in the oven
You can use not only sausages as a filling for such buns, but also prepare them with additives, for example, a piece of cheese or mustard. We suggest baking sausages in dough in the oven or slow cooker. Well, of course, you can fry them in a frying pan like pies. True, it will be a bit greasy, but it’s up to you to decide how to cook them.
You can take baked sausages with you to work or on a picnic, anywhere, anywhere you can have a hearty snack and not go hungry. So please your loved ones with fresh homemade baked goods. After all, baking at home tastes much better!
Ingredients:
- Milk – 200 ml,
- Dry yeast - 2 teaspoons,
- Salt – 1.5 teaspoons,
- Sugar – 2 teaspoons,
- Flour – 3 cups (volume 200 ml),
- Vegetable oil - 2 tablespoons,
- Sausages 8-10 pieces,
- Egg for lubrication.
Cooking process:
So, we will make the dough for baked sausages in a bread machine on the “pizza” program. In Panasonic it lasts 45 minutes with kneading and standing, very convenient.
Load all the ingredients into the bucket according to your instructions and turn on the “pizza” program. If you don’t have this mode, use the “dumplings” or “pasta” programs. In this case, then leave the dough to rise for about 1 hour.
Another option is to knead the sausage dough by hand. To do this, dissolve sugar and yeast in warm milk and let stand for ten minutes. Next, add salt, vegetable oil, flour and knead the dough. The yeast dough should be elastic. Cover it with a kitchen napkin and leave it to rise for about an hour.
In the meantime, the sausages need to be peeled off the film and greased with oil in a baking pan or baking tray.
There are two options for wrapping sausage in dough.
First option– roll out a thin flat cake with a diameter equal to the length of the sausage. Place the sausage on the edge. If desired, grease it lightly with mustard or ketchup (no need to get carried away, otherwise the dough will become damp). Wrap the sausage in the dough like a bagel.
Second way preparation - the most presentable and appetizing, and it is presented in a step-by-step photo recipe for preparing sausages in dough as a clear example. In this method, the sausage is wrapped with a narrow, long strip of dough from one end to the other, just like we prepared drumsticks in puff pastry. It will be inconvenient to grease the sausage with sauce, so for this method of wrapping, a strip of hard cheese is ideal as a filling for the sausage. The condition is not at all mandatory, but is considered as an option for variety.
The yeast dough is kneaded and rolled into a flat cake. The dough layer is cut into long ribbons - strips. Or cut off a piece of dough and roll it into a long strip. This strip should be twice as long as the sausage itself. Next, press it a little with your finger so that it becomes wider and wraps around our sausage well. You need to wrap it slightly overlapping.
So one by one, we make each sausage. Place our sausages in the dough on a greased baking sheet. I had seven of them, and I took quite a lot of dough for each one. If you make strips already, then there will be enough for more sausages. I got two more donuts for lunch. I don’t cook a lot of sausages because we like to eat them fresh and hot. If you find it too little, then double the portion of dough and the number of sausages.
Beat the egg with a fork. Grease the sausages with a silicone brush. These are the beauties lying on our baking sheet! Let them rise for about fifteen minutes. If you don’t have time to wait, then bake immediately.
Place in an oven preheated to 180 degrees for half an hour. Once the dough has browned, remove them from the oven. Let it cool a little and put it in a vase. Sausages in dough are very tasty when served hot. We eat them with milk or freshly brewed tea.
We thank Svetlana Kislovskaya for the recipe and photo.
Sausages in dough in a slow cooker
In a multicooker with a bowl capacity of 4.5 - 5 liters, you can also cook baked sausages in dough in the amount of five pieces. For a family of 2-3 people it is enough for lunch or a snack. Yes, and there are situations when the oven is busy or there is simply no one at hand.
Preparing the dough and wrapping the sausages is similar.
Place sausages in dough into a greased multicooker bowl and brush with egg. The “baking” program is selected, cooking time is 1 hour. After 30-40 minutes from the start of the cycle, the lid should be opened and the sausages should be turned over to the other side. Bake until signal with lid closed.
____________________________________________ Another recipe from Anna A.:
This type of snack, like sausage in dough, is familiar to many of us since childhood; it was then that this incredibly tasty thing was sold in school canteens. Today, such a dish can also be purchased at public catering points or culinary departments of large supermarkets, however, the product is not always of high quality. Therefore, we suggest preparing something similar yourself, using our detailed recipe. So, to prepare us a portion consisting of 10 sausages in dough, we will need the following set of products:
- milk sausages – 10 pcs.;
- milk (raw) – 250 ml;
- wheat flour – 450 g;
- yeast (dry) – 11 g;
- chicken egg – 1 pc.;
- butter (butter) – 50 g;
- granulated sugar – 1 tbsp. spoon;
- raw chicken yolk – 1 pc.;
- salt – 1 pinch.
Cooking method.
1. Let's start by preparing yeast dough. To do this, take half the portion of milk stated above, slightly heat it until warm, and add about a teaspoon of sugar, as well as yeast. Leave the mixture for 10-12 minutes, during which time the yeast will rise, forming a voluminous yellowish foam on the surface.
2. Separately, beat one raw egg into a small deep container, add to it all the remaining sugar and salt. We will also add a second portion of milk, which should also be slightly warmed, and the yeast that has arrived. Let's mix.
3.Soft the butter and add it to the dough, mix everything thoroughly.
5. Be sure to let the finished dough “rest” for 15-20 minutes, after which we divide it into 10 approximately equal parts, and roll each one between the palms of the hands into a “sausage”.
6.Using a rolling pin, turn the sausage into a flat, wide strip with rounded edges and carefully wrap the sausage in it so that it is completely hidden under the dough.
7.Then transfer the sausages in the dough onto a baking sheet covered with parchment paper lightly soaked in sunflower oil, brush each one on top with raw chicken yolk mixed in a 1:1 ratio with plain water and bake in a well-heated oven at 180 degrees for 25-30 minutes. .
8. You can serve sausages in butter dough either warm or cold; in addition, you can offer tomato or cheese sauce.
The Recipe Notebook wishes you bon appetit!
Hello everyone! Today we have a very tasty and simple recipe in front of us - sausages in dough in the oven. Do you smell what it smells like? That's right, pleasure. Which will brighten up any tea party, and can also replace a snack at school or at work.
In the traditional version, there are only two components: the sausage itself and the dough. But any recipe can be varied, which we will talk about at the end of the article.
So, any dough is suitable - ordinary yeast, butter, puff pastry, whatever you want. You can buy it ready-made or make it yourself. And I’m generally silent about the variety of sausages.
It’s just not worth saving much, since cheap sausages (like 50 rubles for a pack of 20 pieces) can behave poorly when baked. Either it will fry twice, releasing a large amount of fat, or, on the contrary, it will swell and burst. And sometimes such products taste like paper. “Vienna”, “Russian” or “Dairy” are the most proven option.
How to cook sausages in dough in the oven (from yeast dough)
This recipe uses dry instant yeast and boiled water, which can be quite successfully replaced with milk or kefir. already popped up on our website.
List of ingredients:
Sausages 10-12 pieces;
- milk or water 1 glass;
- 2 eggs;
- wheat flour 2 cups;
- dry yeast 11 g (bag);
- sugar 1 tbsp;
- butter 50 gr.;
- salt 0.5 tsp.
1. Let's start by preparing the “dough”. Heat the milk until warm and add the yeast and half the granulated sugar (about 1 tsp). Stir them until the lumps disappear and leave for 10 minutes.
Until a foam cap appears (sometimes 2 times more, take care to choose a deeper container).
2. Meanwhile, mix 1 chicken egg with the remaining sugar and salt in a convenient bowl. Until the latter are completely dissolved.
3. And melt a piece of butter (at room temperature).
4. Pour the liquid with yeast and butter into the eggs and mix thoroughly until smooth.
5. Sift two glasses of wheat flour into this mixture and knead the dough.
First with a spoon, then dump it on a table sprinkled with flour. Knead for 10 minutes. Add flour little by little until it stops sticking to your hands and the table.
A well-kneaded dough has a smooth surface and excellent elasticity.
6. Divide it into 10-12 parts and form balls (depending on how many sausages you have).
7. Roll the balls into sausages 2-3 times the length of the sausage. Using a rolling pin, shape it into a flat shape.
8. We wrap each sausage overlapping in a spiral, each next turn partially (up to half) should lie on the previous one.
9. Cover the oven tray with baking paper and grease its surface with sunflower oil. Place the sausages on a baking sheet in orderly rows.
10. From the 2nd chicken egg we use only the yolk, mix it with 1 teaspoon of boiled water or milk, and brush each sausage in the dough.
If you let them sit for 10-15 minutes, they will swell and become several times more appetizing.
And enjoy the aromas and awesome baked goods.
After the sausages were removed from the oven, I coated them again with a thin layer of the yolk mixture.
Video from our Youtube channel:
How to cook sausages in dough in the oven (from puff pastry)
If you want to make puff pastry, you can easily find a suitable recipe. And we will look at a recipe with a ready-made one.
Required Products:
Puff pastry 500 gr.;
- sausages 10-12 pcs. Approximately 500 gr.;
- egg 1 pc.
1. In the store, the dough is most often sold frozen. Therefore, you need to wait until it thaws at room temperature.
2. Then roll it out on a kitchen table sprinkled with flour into a layer. And cut it into strips 2 cm wide.
3. Peel the sausages from the casing and wrap them in strips of puff pastry.
4. Beat the egg yolk in a small container and brush the surface of the sausages in the dough.
5. Preheat the oven to 180°C and bake for 25-30 minutes
Sausages in dough in the oven without yeast and without eggs
Recipes without yeast use baking powder or baking soda to create fluffiness.
What you need for the recipe:
Sausages 10 pcs.;
- kefir 1 glass;
- flour 2 cups;
- sugar 1-2 tsp;
- soda 1/4 tsp;
- salt 1 tsp.
1. Prepare the bakery base. Add baking soda, table salt and granulated sugar to kefir. Mix well.
It would be nice to add a couple of tablespoons of vegetable oil for elasticity.
2. Sift the flour and add it to the kefir mass. Knead the dough, adding flour as needed.
3. Divide the dough into equal pieces according to the number of sausages (slightly larger than a chicken egg). Roll each into a flat cake, place the sausages, you can add a slice of cheese or grease with mustard. And we wrap it up. You can make cuts on the surface.
4. Preheat the oven to 180° and bake for 25-30 minutes.
Since we decided that the recipe will be without eggs. After cooking, brush with butter - a piece or using a pastry brush.
Sausages in dough fried in a frying pan (from potato dough)
Thanks to this recipe you will get unique sausage pies. When frying in a frying pan, the main thing is to use a sufficient amount of oil, sometimes it comes to the point that the layer of oil covers half the height of the pie. The dough can be anything, but for variety, let’s give an example of potato dough.
What you need for cooking:
Potatoes 8-10 pcs.;
- sausages 10 pcs.;
- egg 2 pcs.;
- flour 0.5 cups;
- garlic 3-4 cloves.
1. Wash the potatoes and set them to boil in salted water.
Then cool, peel and finely grate into a convenient container or turn into a puree using a special masher. You can grate a little cheese (100 grams)
2. Add two chicken eggs there, mix the spices until smooth
3. Sift half a glass of flour and mix thoroughly.
Divide into equal pieces according to the number of sausages.
4. Turn each piece into a flatbread, place the sausage in the middle. And we cover it on all sides.
If the sausages are very long, you can cut them into pieces.
5. Roll in flour or breading and place in a frying pan with heated sunflower oil (oil layer 2-5mm thick). When deboning, you can use your favorite herbs and spices.
6. Fry each side until golden brown.
If there is a lot of fat left on the surface of the pies, then let them lie on a paper napkin or towel, and also blot it on top.
If you add onions and herbs fried in a frying pan to potatoes, then you get portions of a full breakfast in the guise of sausages in dough.
Corn dogs. Sausages in batter without yeast (fried in oil)
The whole point of the batter is so that it does not run off the sausage and stays on it calmly. But at the same time it should be quite fluid.
Required ingredients:
Sausages 10 pcs.;
- wheat flour 1 tbsp.;
- corn flour 1 tbsp;
- boiled water 2 tbsp.;
- salt 0.5 tsp;
- baking soda or baking powder 1/4 tsp;
- granulated sugar 1 tbsp;
- eggs 1-2 pcs.
1. Take a comfortable deep vessel. Mix bulk products in it. Salt, sugar, soda and sift both types of flour.
If there is no corn, then replace with the same amount of wheat.
Soda can be sprinkled with lemon juice.
2. Separately, beat the eggs using a whisk or a regular fork.
3. Combine both parts and, stirring, gradually add water. Achieving a homogeneous thick mass that will stick to the surface of the sausages and not drip from them. You can check this simply by dipping your finger into the dough.
4. Prepare the oil in a deep fryer or bring to a boil in a saucepan or frying pan with high sides.
5. Place the sausages on skewers (lengthwise). Pour the dough into a tall glass or container so that the sausage can be immersed in it.
6. Dip each sausage into the batter, trying to get a neat doughy casing.
7. Fry in oil until crispy.
Then place the corn dogs on paper towels or napkins to blot up excess oil.
If desired, you can make sausages in dough in a slow cooker
The bowl will fit 4-5 sausages, so you will have to bake in several batches.
Grease the bowl with sunflower or butter. And then there is a choice:
a) The frying pan will be replaced by the “Frying” mode for 15-20 minutes on each side.
b) The oven will be replaced by the “Baking” program for 25-30 minutes on each side or 40 minutes with the 3D heating function.
How to change a recipe
I will offer you several ways to make the dish more aromatic and tastier.
Mix the dough base with kefir, sour cream, ayran, etc. Some craftsmen even make it with beer. Use various seasonings and finely chopped herbs. Try using it in the recipe.
Butter can be replaced with 2-4 tablespoons of vegetable oil without any problems.
Stuff a small piece of cheese the length of the sausage inside, or a piece of pickled cucumber. or fried onions, but to make it stick better, it is advisable to make cuts in the sausage or wrap it like a pie.
Butter dough according to GOST is a long-fermentation sponge dough. It turns out tender and airy, usually intended for pies, but I recommend trying sausages with it - the result is amazing! There is absolutely no yeast in the dough; on the second or third day the baked goods are as soft and aromatic as fresh from the oven. And it’s convenient; you can afford a large portion of sausages in dough at once for several days.
The only downside to this recipe is time. It took me 6 hours total time to prepare. But we must keep in mind that the pure, active cooking time is only 1 hour. The dough sits for 5 hours and rises slowly, does not require your attention. I highly recommend taking this master class - your household will have a recipe for one of the best types of baked goods and classic sausages in dough in the oven (from yeast dough).
Yield: 16 sausages
Ingredients
- 640 g premium wheat flour
- 46 g sugar (50 g)
- 2 eggs (70 g mixture of yolk and white)
- 69 g margarine (70 g vegetable oil)
- 8 g salt (1 tsp)
- 23 g fresh yeast
- 170 g of water (I have plus another 100 g. Total 270 g of water)
- vegetable oil
Preparing yeast dough for sausages
For the dough, mix 170 ml of warm (about 35 degrees) water and yeast in a container. Pour in 240 g of flour and mix everything well, cover with cling film, making holes in it in several places to leave access for oxygen. Place the container in a warm place without drafts. After 2-2.5 hours, the dough will rise, increasing by 2 times.
Break 2 eggs into a cup, beat with a fork until the yolk and white combine into a homogeneous mass. From this mixture, called melange, we will need 70 g.
Pour the remaining 400 g of flour into the bowl for kneading the dough and pour in 70 g of melange. Part of the egg mixture that remains will not be wasted - we will grease the buns with it. Then add salt, sugar, vegetable oil or softened margarine, ready-made dough and another 100 ml of water, without which the dough will be too steep. Mix with your hands or a hook attachment (mixer).
Sponge yeast dough is smooth and homogeneous. We transfer it to a deep container, cover it with film and put it in a warm place without drafts for another 2-2.5 hours.
After 1.5 hours (by this time the dough will have risen well), knead it so that the air comes out of it, cover again and leave for another 1 hour. During this time, the sausage dough will rise completely and you can really start working with it.
How to cook sausages in dough in the oven
We clean the sausages from the cellophane casing. We grease our hands, the dough and the surface on which we will work with vegetable oil. We take out the dough and roll it into a sausage, and then cut it into 16 equal parts.From each part we roll out a 30-centimeter sausage (about 30 centimeters long). We wrap each sausage completely in a spiral - we are preparing “closed” sausages.
We work with a silicone mat or baking sheet, which we grease with oil in advance. Lay out the sausages, leaving a distance of at least 3 centimeters between them. I only got 2 baking sheets.
Cover the sausages in the dough with a damp towel so that the dough does not dry out, and let them rise for another 20 minutes. During this time, preheat the oven to 220 degrees.
Add a couple of tablespoons of water to the egg mixture and brush the sausages on all sides for a glossy crust. Bake sausages in yeast dough in the oven for 25-30 minutes. They should be nicely browned, which means they're ready.
An important point: the finished sausages must be cooled a little, and then be sure to transfer them from the baking sheet / silicone to a wire rack, where they should be allowed to cool completely. Then the bottom will not get wet and will remain delicious and crispy.
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