Before hot dogs appeared, our fast food lovers bought sausages in the dough, but this baked goods, cooked at home, turns out to be much tastier and healthier. The duration of its preparation will be less than when baking pies, because you do not need to cook the filling. This article describes how to cook sausages in dough in the oven, slow cooker and in a pan from different types of dough.

Oven baked sausages in the oven

Since puff pastry for sausages can be prepared in advance on their own, or purchased in the same store as the sausages themselves, even a schoolboy can cope with the preparation of this baking.

To feed the whole family with delicious sausages in puff pastry, you will need:

  • 500 g puff yeast dough;
  • 10-14 (depending on size) sausages;
  • 1 yolk;
  • 30-45 ml of milk.

Baking sequence:

  1. Roll a layer of puff pastry on a work surface dusted with flour to a thickness of 5-7 mm, then cut it into strips of one and a half to two centimeters thick.
  2. Carefully remove the casings from the sausages and wrap each strip of dough a little overlap. Place prepared sausages on a baking sheet covered with parchment at a certain distance from each other.
  3. Shake the yolk a little until smooth with a little milk. Lubricate the surface of the workpieces with the mixture, paying particular attention to the joints. This will not only betray a beautiful shiny crust, but also will not allow the test to disperse at the joints.
  4. Sausage oven should be at 180 degrees for 20-25 minutes.

More materials: sausages in puff pastry

In yeast dough

Yeast dough prepared in a gratuitous way can be used not only for pies and pizza, but also for other simple baking such as sausages in the dough.With a minimum of time and products, this will create a delicious snack at school or work.

For one portion of the test, designed for ten sausages, you need to take:

  • 250 ml of milk;
  • 90 g of sugar;
  • 30 g of fresh pressed yeast;
  • 2 eggs;
  • 5 g of salt;
  • 100 ml of sunflower oil;
  • 500 g of flour.

How to bake:

  1. Stir in sugar and yeast in warm milk. Pour a slightly loosened chicken egg into this mixture, vegetable little. Stir everything thoroughly, salt, add flour and knead soft dough, which will leave for 40 minutes to rise.
  2. Approach the dough, knead again and divide into ten equal parts, roll each one into a bundle with which to wrap one sausage. Send each of the blanks to the prepared pan. Sausages in the dough can be cooked with cheese. To do this, in each sausage, a longitudinal incision is made first and filled with large cheese chips, then the sausage is wrapped with dough and cooked, as usual.
  3. Shake the remaining egg with a fork until smooth and grease their sausages on a baking sheet. Allow the workpieces to stand for 20 minutes, then send them to the preheated oven for 20 minutes at 200 degrees. Bake until appetizing golden brown.

Sausages in kefir dough

Sausages in pastry in the oven can be prepared not only on the basis of puff or yeast dough, such pastries are savory and using yeast-free kefir dough. A dairy product for kneading can be taken with any percentage of fat content. Depending on this, more or less flour is required.

The composition of one portion of sausages in the kefir dough includes:

  • 200 ml of kefir;
  • 30 g of sugar;
  • 5 g of salt;
  • 5 g of soda;
  • 1 egg for lubrication
  • 30 g sesame seeds for sprinkling;
  • 6-8 sausages;
  • 300-320 g of wheat flour.

Working process:

  1. Dissolve all sugar and salt crystals in warm kefir. Then sift the soda through a strainer, stir and leave until the mass is foamy and increases in size several times.
  2. Sift flour in small portions into a kefir mixture and knead a soft, but not sticky dough. Let it rest for a quarter of an hour and you can begin to “pack” sausages in the dough.
  3. After wrapping each sausage in the dough in any usual way, shift them onto a greased or parchment-lined baking sheet. Lubricate the product with a beaten egg and sprinkle with sesame seeds. Oven from 25 minutes to half an hour at 190-200 degrees.

With a base of butter dough on milk

Butter and eggs are buns that make the dough heavier, but at the same time make it tastier. If you use the proven proportions of the ingredients, then the pastries are mouth-watering and lush.

For sausages in the pastry are used:

  • 250 ml of milk;
  • 1 egg and yolk for lubrication;
  • 30 g of sugar;
  • 50 g butter;
  • 11 g of dry yeast;
  • 3 g of salt;
  • 500 g of wheat flour;
  • 12 sausages.

The procedure for kneading dough and baking:

  1. Dilute 5 g of sugar and yeast in warm milk. Leave the mixture warm for 10-15 minutes. Grind the egg with the remaining sugar and salt.
  2. Combine the egg with dough, flour and soft butter. Knead the dough, which is divided into twelve equal slices.
  3. Roll each piece of dough into a thin bundle, which will be twice as long as the sausage, and wrap the sausages in a spiral.
  4. Sausages "packed" in the dough, lay on a baking sheet, grease with yolk and bake in the oven after fifteen minutes of proofing until golden brown.

When baking sausages in the dough, you can sprinkle them on top with sesame seeds, poppy seeds or caraway seeds.

In a slow cooker

To bake fried sausages in the dough will come out even without an oven, just using the wonderful assistant multicooker. It is suitable for making baked goods from any kind of dough, but products from cottage cheese yeast dough are especially tender.

For him you need to take:

  • 7 g dry instant yeast;
  • 200 ml of milk;
  • 50 g of sugar;
  • 4 g of salt;
  • 200 g of cottage cheese;
  • 500 g flour;
  • 2 yolks;
  • 50 g of butter.
  • 7 sausages.

How to cook sausages in a dough in a slow cooker:

  1. For the test, mix 50 ml of warm milk with sugar, yeast and two tablespoons of flour. Leave the dough for a quarter of an hour.
  2. Meanwhile, in the remaining milk, rub the cottage cheese through a sieve. Salt the resulting cottage cheese and milk mass, combine with yolks and dough. Stir in flour. Collect the dough in a lump and leave it on the table, covered with a towel, approach 1-2 hours.
  3. When the mass has ripened, wrap it around the sausages and shift to the bottom of the multicooker bowl greased with butter. Cook in the “Baking” mode for 20 minutes, then turn it on the other side and bake the same amount using the same function.

Step-by-step recipe for cooking in a pan

Sausages in a dough in a pan, of course, is not the most healthy dish, but, despite the calorie content, this pastry has many fans. In a pan, you can cook a sausage wrapped in yeast, kefir, yeast and potato dough.

Since the formulations of the first two types of dough have already been described, consider the option of baking on potato dough:

  • 900 g of potatoes;
  • 1 chicken egg;
  • 80 g of flour;
  • salt to taste;
  • 6-8 sausages;
  • 100 ml of vegetable oil for frying.

Stages of baking:

  1. Peel the potato tubers, wash and boil them in salted water until soft, decant the water and mash in mashed potatoes.
  2. Let the potatoes cool, add the egg and flour. Knead soft potato dough.
  3. Wrap each sausage in the resulting mass and fry from all sides to a beautiful golden color. Take out the prepared sausages on a paper towel to absorb excess fat.

How to originally wrap a sausage in a dough?

There are several options for wrapping sausages in dough. Some housewives create edible masterpieces in the form of flowers and animals using dough and sausages.

But consider more practical methods that do not require long manipulations:

  1. Harness. A thin tourniquet is formed from the dough, which is wrapped around the sausage, tightly laying turns to each other.
  2. Stripes. The dough is rolled into a thin layer, which is cut into strips from one and a half to two centimeters. These strips are wrapped around a sausage in a small overlap.
  3. Pigtail. A piece of dough is rolled into a round cake a centimeter longer than the length of the sausage. The sausage is placed in the center, the free edges along the oblique are cut into strips 1-2 cm wide. Then they are folded alternately with a lap braid.
  4. Pie. The dough is divided into two parts and rolled into rectangles, the width of which is equal to the length of the sausages, and the length is sufficient to lay them at a distance of one and a half centimeters from each other. Put sausages on one layer, cover with a second. Close up the edges, and separate the sausages by pressing the upper layer of dough to the lower back of the knife.

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