Sausage dough can not be called a useful dish,however, the crowd of its fans is not confused. You can buy it at any grocery store, as it is recognized as fast food - and tasty, and convenient. Although the concept of "tasty" is relative, after all, ready-made kitchens are always trying to save money by taking sausages at a lower and lower price, or preparing dough from not the freshest ingredients. We will tell you how to make a sausage in a dough at home and to please your loved ones without any risk to their health.
Permanent introduction
By and large, talk about this dish especiallynothing - everything is clear from the name. Almost every country has its own version of cooking sausages in the dough, but the essence does not change: the prerequisite is the presence of flour base and meat semi-finished product.
How to sculpt?
Sausages are very convenient in the role of filling, as they do not leak, they are not particularly deformed and generally behave decently.
- Mummy! Roll the dough into a thin layer, cut it into ribbons of medium width and wrap the sausage completely, then bake according to the recipe.
- Spit.Roll out a small amount of dough into a circle, make the notches on both sides so that small ribbons come out on the sides, and the middle remains. Put 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. Spread the sausage on half of the remaining part of the oval, cover with the second part and fasten tightly, then wrap in sliced dough tapes.
On this option, how to wrap the sausage in the dough does not end there. You can always come up with something of your own or “liven up” pastries by attaching ears, eyes and a nose from the improvised products to it.
Yeast dough. Sausages in the dough for those who are friends with the brew
For a start, a small educational program:Opara is a kind of leaven, which is prepared using yeast. Its use will allow you to get the softest and softest dough, which is perfect for cooking sausages in the dough. We will offer the option of a recipe for a long fermentation brew. Yes, it will take a lot of time, but it's worth it!
Products for sponge:
- flour - 300 grams;
- water - 200 grams;
- dry yeast - at the tip of a knife (2 times).
Products for the main test:
- all oparah;
- flour - 880 grams;
- water - 560 grams;
- sugar - 50 grams;
- condimentary yeast - 12 grams;
- salt - 24 grams;
- soft butter - 90 grams;
- dry milk - 45 grams.
There are enough products for 30-35 finished products, if this is too much for you, then divide the products in half. This dough for sausages in the oven and when roasting in a pan behaves remarkably.
Preparation
- First of all, do the brew: just knead all the products until homogeneous, put them in a bowl, cover with a towel and leave for 14 hours at room temperature.
- After the specified period, take the main test.
- To do this, again mix all the ingredients until smooth, put in a bowl, cover and let go in a warm place for an hour.
- That's all, you can create products. How to wrap the sausage in the dough, we have indicated above.
- Heat the oven to 190 C 190.
- Put the blanks on a baking sheet, let it come up for 20 minutes, brush with egg and bake for 25-30 minutes.
- Let cool and serve.
Yeast dough. Sausages in the test for those who are not friends with the brew
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 tsp;
- sugar - 2 tbsp. spoons;
- flour - 6 glasses.
Preparation
How to make a sausage in the test for the joy of the family, if there is not much experience? Cook this dough!
- Смешайте кефир с растительным маслом, прогрейте until warm. Add sugar, salt, yeast. Gradually add sifted flour. Make a soft but elastic dough. Put in a bowl, cover with a towel and let go for 40-60 minutes.
- Roll out the dough, form the products, put them on a baking sheet and let them walk for 15 minutes.
- Heat the oven to 200 C.
- Brush with beaten egg and bake for a third of an hour until intense "rosy".
- The only thing: to use this recipe to cook sausages in a dough in a pan is not recommended, because there will be too much fat.
With the blessing of the chef of all UK Jamie Oliver
Mister oliver is put by what cookssimple, delicious food, his recipes do not require "to extinguish hummingbird feathers in wine from Acai, then bury the cauldron in the hot sand and wait for 3 days." As part of public education, he launched the "Lunch in 30 Minutes" program, in which he showed how to cook sausages in puff pastry:
- puff pastry - 500 grams;
- sausages (ideally half-baked sausages, which are cooked on the grill) - 250 grams;
- any hard aromatic cheese - 150 grams;
- eggs - 2 pieces;
- sesame - 4 tbsp. spoons;
- ground fennel - to taste.
Preparation
Homemade recipes are ideal for this recipe.sausages. In the test of their own production, they will be generally superb, however, according to Jamie Oliver, if you have time to prepare puff pastry, then you urgently need to find a job.
- Heat the oven to 210 C.
- Cover the baking sheet with baking paper.
- Lightly dust the table with flour and roll out the puff.dough in a layer up to 3mm thick. Put on the entire length of the sausage, sprinkle them with fennel and cheese. Wrap the dough with a roll, firmly fasten the edges (this can be done with a fork). Grease the entire surface of the roll with whipped eggs and cut it into pieces of 6-7 cm in length.
- Put the pieces on a baking sheet, keeping a small distance between them so that they do not stick together during the baking process, as the dough will increase in size.
- Cook sausages until the dough crust becomes red. Depending on the characteristics of the oven, it will take 20-25 minutes.
Taste best served warm. So we figured out how to make a sausage in a dough according to Jamie Oliver.
Fried sausages in dough - greetings from the USA
Больше фастфуда богу фастфуда!Yes, yes, this is America - the birthplace of fast food. There are a myriad of options to eat on the run in this country, today we will look at a relative of our sausage in the dough - corn dog. At its core, this is the usual sausage in batter, but the batter is made according to an unusual recipe for us. Its peculiarity is that it is based on corn flour, which provides a unique texture and taste. So, the necessary ingredients:
- wheat flour - 150 grams;
- corn meal - 150 grams;
- baking powder - 1.5 tsp;
- soda - 2 tsp;
- sugar - 4.5 tbsp. spoons;
- Paprika - 1.5 tbsp. spoons;
- egg - 1 piece;
- egg yolk - 1 pc .;
- milk - 3 tbsp. spoons;
- salt - 1 tsp (without a hill);
- sausages - 9 pcs .;
- cooking oil for frying; refined;
- flour for deboning sausages;
- wooden skewers for stringing sausages.
Yes, these are sausages in dough fried, but you shouldn’t be afraid of excess fat: just put the finished treat on paper towels so that excess oil will go away.
Preparation
- To make the batter mix all dryproducts until homogeneous, add egg, yolk and, without stopping stir, pour milk. Stir until smooth and pour into a high container (for example, a large glass).
- Put the sausages on skewers.
- Sift some flour into a plate and roll sausages in it. This step should not be skipped, otherwise the batter will not hold.
- Put a thick bottom frying pan on the middlefire, pour a layer of butter about 2 cm thick. Lower the sausages one by one into the container with the batter, scrolling. The batter is smooth and evenly distributed over the sausage. Spread the prepared products in the oil one by one, scrolling sausages in a dough in a pan around its axis, so that the batter is roasted evenly. If you see that the dough from one of the sides becomes flat (thanks to the bottom of the pan), then just smooth it with a spatula.
- The finished dish should be an intense golden color. Put it on paper napkins. Serve the sausages both warm and cold, always with your favorite sauces.
Ennoble the dish
Sausage dough is not a dish that canboast a wide palette of flavors. In order to give a highlight to baking, increase its satiety and add a little utility, you can use the following tips:
- Lubricate the dough with your favorite sauces before wrapping the stuffing in it. Do not be afraid of the spicy flavors of tomato sauce and mustard - they will make the finished sausage in the dough richer and richer.
- Stew some cabbage (like stuffing forpie) and add it to the sausage before wrapping the last into the dough. You get the so-called "working breakfast". The only thing for this recipe is to use yeast dough.
- How to make a sausage in the dough, we showed above, andNow we will tell about how to modify it to a portion analog of pizza. To do this, simply add to the sausage cheese, which easily melts, tomato sauce, a little garlic and spices. Optionally, you can add the filling of pre-fried mushrooms. It is not recommended to put them in raw form, as they give too much juice - the dough will soften and burst.
- Sausage in the dough is a delicious food from the category"pampering", it can not be called useful. However, nothing prevents you from ennobling this dish by replacing ordinary semi-finished products with light sausages made from poultry meat, adding more vegetables to the stuffing, and using whole grain and bran instead of a portion of wheat flour.
