If you have an appetite, and it’s sparse in the refrigerator - packing sausages on the shelf and puff pastry in the freezer, it means that hungry fainting does not threaten anyway. In just half an hour it will be possible to eat a hot crispy yummy. You will be able to cook it from a minimal set of products, and with a variety of additives - in any case, the result will not disappoint.

Classic is easy

The traditional recipe for an oven baked appetizer does not include many ingredients. Sausages in puff pastry in the classic version are so easy to prepare and so delicious that they invariably resemble cheerful student years, when culinary abundance was not at all the main thing in life, and noisy parties and picnics could not do without such a “quick snack”.

Just dough and sausages

All that is needed for the most classic classics is:

  • puff pastry (half a kilogram pack);
  • and sausages (6-7 pieces are enough).

Ease of preparation to match the shortest list of components.

  1. Defrost the dough. With a sharp knife, so as not to wrinkle the edges, cut into equal strips (there will be as many as the sausages).
  2. Slightly obliquely wrap our sausages in ribbons of dough.
  3. Then we put parchment on a baking sheet, put sausages on it. While the oven is fried up to 180 degrees, the dough will work a little.
  4. Sending a yummy to the oven. When you get a golden crust on top, you can take it out.

Bit harder

Another version of the classic recipe involves a slightly larger number of ingredients.

To the mandatory puff pastry (packaging in 0.5 kg) and sausages (8-9 pieces) add:

  • raw testicle (yolk);
  • sesame seed;
  • butter - vegetable (for a baking sheet) and butter (grease pastries).

Step by step recipe:

  1. With the test we do the same as in the first case.
  2. We divide sausages into halves, wrap strips made of dough on each diagonal.
  3. The oven has already “gained” the required (1800C) temperature. Therefore, on the bottom of the pan (pre-grease it with vegetable oil), lay out wrapped sausages (they are completely covered with egg yolk and sprinkled with sesame seeds). Put in the oven.
  4. After twenty minutes we get it. Until cool, coat each with butter.

It is better to eat such a dish immediately, while still hot, while the dough is thoroughly saturated with sausage “juice”.

In yeast test

Yeast dough will make the dish look like buns, but instead of filling it will have sausages. This option is very good for families with schoolchildren. It is convenient to take such food with you and eat without dirtying your hands and clothes.

To implement a "children's" recipe for sausages in puff pastry in the oven, you need the following:

  • a pound of puff pastry (with yeast);
  • sausages (about nine);
  • fresh testicle;
  • hard cheese (grade at your discretion, 0.2 kg).

You can start cooking.

  1. Thawed dough is divided into two parts (or three or four). Expand slightly.
  2. Free the sausages from the film. Cut in half (lengthwise).
  3. We turn the cheese into identical whetstones the size of sausages. Put them in the middle.
  4. We “dress” sausages with cheese in ribbons from cut dough.
  5. Beat the egg with a fork, grease the sausages with it, without missing a single one.
  6. Lay them on parchment at the bottom of the pan.
  7. In a preheated (180 - 200С) oven we keep about twenty minutes. When the surface of our “buns” is gilded, take them out of the stove.

"Hello" from France

The French love gourmet cooking. However, not only them. You can add a truly French charm and piquancy to even such a lowly dish, like sausages in the dough.

To do this, several components are needed:

  • 500-gram packet of puff pastry (non-yeast);
  • a dozen sausages;
  • half a stack of flour;
  • a pair of fresh testicles;
  • Korean carrot (as you want);
  • 6-8 pickled cucumbers (small);
  • any hard cheese (you can "Russian") - 200 g.

We proceed as follows.

  1. Thaw the dough thawed at room temperature on a work surface (sprinkled with flour so as not to stick). Gently roll out (to a thickness of five millimeters). We cut it with a sharp knife vertically so that long ribbons about two centimeters wide come out.
  2. We undress sausages, cut cucumbers along (so that there are 4 to 6 parts of each). Grind cheese in the form of thin plates.
  3. We add cheese, cucumber and Korean carrots to sausages. Each "bunch" carefully wrapped in a strip of dough. On a baking sheet with baking paper, our "French" do not touch each other (otherwise they stick together).
  4. Bake in the oven at two hundred degrees. So as not to burn, turn over with a wooden spatula.
  5. About half an hour later a crust appears. We grease it with beaten testicles, and after three to five minutes we take out our treats and put on the table.

Cooking not only in the oven

To enjoy sausages in the dough, it is not necessary to send them to the oven. There are other ways to get a delicious snack, for example, in a frying pan or slow cooker. And cooking is easy and fast too.

On a stick in a pan

 

If you chop a sausage on a stick and directly fry it in a pan, it will be a lot of fun. So it will be convenient to eat, and your hands will remain clean. This option is especially to the liking of the kids: none of the adults would come up with a strict shout “Do not get on the plate with your hands!”

We will come in handy:

  • half a kilogram of puff pastry (if we fry children, you can knead it at home in advance, rather than buying ready-made in the store);
  • pieces 8 - 10 sausages (for children, again, sausages can replace home-made "sausage-shaped" meatballs);
  • appropriate number of skewers;
  • olive or refined sunflower oil.

"Spell" will not last long.

  1. We put on stripped sausages on skewers.
  2. We take a layer of prepared dough, roll out as thin as possible.
  3. We cut narrow strips with a sharp knife.
  4. We wrap each sausage (sausage) in the dough, starting from the edge of the “ribbon”.
  5. Put in a pan with almost boiling oil (so that they do not touch). Fry, turning, until there is a golden brown on both sides.
  6. Cool a little on a paper towel, let the excess oil drain. We command "Fly!"

A slow cooker to help

 

Using this kitchen appliance is very convenient if you need to cook a small portion: no more than 4-5 sausages will fit in the multicooker bowl.

For dinner for two, take:

  • five sausages or thin sausages;
  • up to 150 g of cheese;
  • half a packet (about 250 g) of puff yeast dough;
  • raw testicle;
  • butter or vegetable oil (refined).

How will we cook?

  1. Remove the film from the sausages. From cheese we make thin plates.
  2. Roll out the dough (previously thawed) thinly, divide into plates.
  3. We carefully wrap each sausage: first we wrap the cheese, and dough on it. Let stand on the table for half an hour.
  4. Beat the egg slightly, cover all the sausages in turn.
  5. We remove in the multicooker bowl (already with oil at the bottom). Press the key “Baking” or “Frying”.

In a slow cooker, sausages are well baked or fried - it depends on the desire of eaters.

For the first option, you need to set the time 25 minutes. For the second, from 15 to 20 will be enough.

Let's make the food beautiful

 

An original dish always tastes better. If you know how to wrap sausage in puff pastry to look beautiful, you can please the family and guests with an unusual appearance of food. There are many ways.

  • Classic, but very pretty - spiral. The sausage is placed at the end of the strip of dough and gently twist the lap in a spiral.
  • The ladder will turn out if you wrap the sausage in a tube and divide the dough into rings, cutting it with a knife almost to the end. Then the tube is unwound and carefully placed on a baking sheet.
  • You can make "sweets". To do this, cut the dough into strips, which should be slightly wider than half the sausage. Sausages are divided into halves, hidden in dough, and the edges are tied with bows with foil ribbons on the bows.
  • Another interesting option is braiding. To get it, take a large layer of puff pastry and cut into four pieces. Place in the middle of each square a sausage, cut along the edges in the form of a Christmas tree. Then grease the dough with egg white inside and wrap the strips with a pigtail.

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