How to cook sausages in dough from yeast and puff pastry in the oven

Freshly baked, fragrant, ruddy and incredibly tasty muffins like everyone. How to make sausages in dough at home, which both adults and children love so much? Preparing a delicacy is elementary, and the recipe does not include the use of expensive or intricate products.

Calories sausages in the dough - baked and fried

Sausage in the dough - a common dish that is ideal for a quick and tasty snack, like hot dog. Regular consumption of muffin badly affects the condition of the figure, because the calorie content of sausage in the dough cooked in the oven is 320 kcal per 100 grams. If the appetizer is cooked in a frying pan using the method of frying, the caloric content reaches 350 kcal.

Great importance in the matter of calorie dishes and plays a kind of dough. Calorie puff pastry just rolls over. Per 100 grams of product accounts for about 400 kcal. Then we will talk about cooking snacks in various ways using different types of flour bases.

The best recipe for homemade batter

I think you have repeatedly had to taste sausages in the dough. Do you know how to make a batter, thanks to which baking becomes ruddy and fluffy? It is not much different from chicken fillet batter. Now I will tell about it.

  • Milk - 400 ml.
  • Butter - 100 g.
  • Dry yeast - 11 g.
  • Flour - 5 glasses.
  • Eggs - 2 pcs.
  • Sausages - 25 pcs.
  • Sugar - 1 tbsp. spoon.
  • Vegetable oil - 2 tbsp. spoons.
  • Salt - 1 teaspoon.
  1. Dissolve butter in warm milk. Stir. Add grated sugar and salt to the milk until the eggs are homogeneous, add vegetable oil.
  2. In a separate container, combine the flour and yeast. Add some of the resulting mixture to the milk composition to form a liquid mass. Leave in a warm place.
  3. After lifting add the remaining flour and knead the dough. Stand aside to fit. It remains to make a wrapper for sausages.

Using the purchased semi-finished product greatly simplifies the preparation of sausages in the dough, but with the home option it can not be compared.

How to cook sausages in dough in a yeast dough oven

Consider the classic technology of cooking, familiar, like barley, with the school cafeteria. Using yeast dough, cooks prepare soft, airy and fragrant products. If the flour base is done correctly, the snack remains fresh for several days.

  • Flour - 3 cups.
  • Eggs - 2 pcs.
  • Milk - 1 cup.
  • Sausages - 12 pcs.
  • Sugar - 1 tbsp. spoon.
  • Dry yeast - 11 g.
  • Sunflower oil - 100 ml.
  • Yolk - for lubrication of formed products.
  1. Mix a glass of flour with salt, sugar and preheated milk. In the resulting mass, add the yeast, mix and set aside the mixture to the side for 20 minutes. During this time the opara will double in volume.
  2. Add sunflower oil along with beaten eggs. For a thick, stiff dough, enter the remaining flour. Stir the mixture for 15 minutes.
  3. Roll out the finished flour base with a rolling pin and cut into thin strips. Wrap strips of sausage peeled from the film, put on a greased baking sheet and process the yolk.
  4. It remains to send in the oven. At a temperature of 180 degrees sausages in the dough will be baked for 20 minutes.

The finished snack is combined with tea or tomato juice. If you want to diversify the dish, add the filling with Korean carrot, greens or grated cheese. Before baking, I advise you to sprinkle with sesame delicacy.

How to cook sausages in a dough in a slow cooker

Sausages in the dough - a dish that is characterized by excellent taste and enviable versatility. There is another advantage for snacks - high cooking speed, especially if there is a slow cooker on hand.

  • Milk - 1 cup.
  • Flour - 1.5 cup
  • Egg - 1 pc.
  • Sausages - 7 pcs.
  • Butter - 50 g.
  • Sugar - 1 tbsp. spoon.
  • Dry yeast - 1 tbsp. spoon.
  • Salt - 1 teaspoon.
  1. Pour warm milk into a deep bowl, add sugar, salt and egg, mix. Pour the ghee into the egg-milk mixture and add the yeast, mix again.
  2. To the ingredients, gradually enter the sifted flour. Knead the dough and set aside for half an hour. After the time, crush the flour base and leave for another 30 minutes.
  3. Put the prepared mass on the table, roll out and cut into long strips. The number of strips must match the number of sausages. In our case, there are seven.
  4. Remove shell from sausages. Wrap sausages in dough, brush with egg and place in a greased multicooker container.
  5. Turn on the device and activate the baking mode for 40 minutes. After completion of the program, turn over the sausages in the dough and turn on the timer for another third of the hour.

Cooking such a dish using a multicooker does not require much time and effort. If homemade yeast dough is replaced with a purchased puff analog, cooking time is still reduced.

How to make sausages in puff pastry dough

Consider cooking sausages in puff pastry dough at home. The use of purchased puff basics makes the process less time consuming, but does not affect the quality and taste of the finished snack.

  • Puff pastry - 250 g
  • Sausages - 10 pcs.
  • Marinated cucumber - 1 pc.
  • Hard cheese - 75 g.
  1. Remove the dough from the freezer, wait until it thaws and roll out. Cut the resulting layer into ten strips.
  2. Cut pickled cucumber into thin slices and cheese into slices. Using these additional ingredients will help to diversify the snack.
  3. Place a piece of cucumber on a sausage and wrap in a strip of dough, moving in a spiral. Similarly, wrap the sausage with hard cheese. During the process I advise you to slightly stretch the dough. To prevent straightened cheese flow out, tweak the edges.
  4. Put the prepared products on an oiled baking sheet, process with an egg and send to the oven preheated to 180 degrees for half an hour.

A recipe with puff pastry involves the use of cucumber and hard cheese as an additional filling. If these products are not to your liking, put what you like. The main thing is that the additives are combined to taste.

Delicious and quick sausages in dough, fried in oil

Practice shows that for one reason or another, not every housewife has a cabinet oven or a slow cooker. This does not mean that it is impossible to make the most delicious sausages in the dough on their own and please the family. A cast iron pan will always come to the rescue.

  • Flour - 500 g
  • Water - 150 ml.
  • Milk - 150 ml.
  • Sugar - 3 tbsp. spoons.
  • Salt - 1 teaspoon.
  • Dry yeast - 1 tbsp. spoon.
  • Vegetable oil - 6 tbsp. spoons.
  • Sausages - 15 pcs.
  1. In a deep saucepan, combine the milk and warm water, add the yeast, sugar, mix and leave for 15 minutes. After the time, add the vegetable oil together with the sifted flour, knead the dough.
  2. Cover the pan with a lid and place in a warm place for 2 hours. During this time, crush the flour base several times.
  3. Handle and work surface with vegetable oil. Divide the mass into fifteen identical balls. Roll each lump, put sausage and form an oblong-shaped pie. Similarly, form all the patties.
  4. Send the blanks to a heated pan with a large amount of refined oil. Fry sausages in dough on moderate heat on both sides until golden brown. Then put it on a paper napkin so that excess oil is gone.

Video instruction

Cooked sausages in this recipe in the dough are incredibly tasty, mouthwatering and fragrant. But I do not recommend often indulging in such alluring household members, there is little use in it.

Useful tips before cooking

Some novice cooks hold the mistaken opinion that any sausages are suitable for baking. This is not true. Cheap product does not represent any nutritional value for the organism. It is senseless to talk about the benefits. How to choose and cook the "right" sausages?

  • The composition of good sausages does not include vegetable protein. It is present only in the cheap, the production of which uses starch and soy.
  • Choose products made to the state standard. Do not take the product made by "TU". This abbreviation indicates that the manufacturer has introduced additional components.
  • Pay attention to the appearance and remember that quality sausages are not cheap.
  • Look at the expiration date. Without vacuum packaging, good sausages are stored for no more than three days.
  • Study the composition for dyes and flavors. Of all the additives, do not be afraid of sodium nitrite alone. It is added to give a pretty pink color, as they are gray in natural form.

Thanks to this small step-by-step instructions, you can easily choose high-quality sausages for a delicacy.

Wish culinary success!

Watch the video: SOFT BAKERY STYLE SAUSAGE ROLLS SUPER EASY (November 2019).

Leave Your Comment