How to make a sausage in the dough? Making sausages in the dough: homemade recipes

Sausage in the dough can not be called a useful dish, but the crowd of her fans does not bother. 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 by taking sausages cheaper and "more attractive", or preparing a dough from not the freshest products. We will tell you how to make a sausage in a house test and please loved ones without risk to their health.

The immense introductory part

By and large, there is really nothing to talk about this dish - everything is clear from the title. Almost every country has its own version of cooking sausages in the dough, but the essence does not change: the obligatory condition is the presence of flour base and meat semi-finished product. If desired, you can turn around by adding seasonings to the dough, or by coating them with sausage, adding cheese, stewed cabbage and so on. The pledge of a delicious ready-made dish is in high quality sausages. Your dough can be so perfect that it's the place in the ward of weights and measures on the shelf "benchmark dough," but the crappy stuff can ruin everything. Please, do not save on this, especially as the preparation of sausages in the test is more a matter of pampering than the organization of a full meal (except, except, breakfast).

How to sculpt?

Frankfurters are very convenient in the role of fillings, since they do not flow, they do not deform themselves, and generally behave decently. Of course, you can wrap them in the manner of ordinary pies, but everyone wants not only taste, but also aesthetics, so a few tips on the design:

• Mummy! Roll the dough into a thin layer, cut it into medium-sized ribbons and wrap the sausage completely, then bake according to the recipe.
• The spit. Roll a small amount of dough into a circle, make a notch on both sides so that small ribbons form on the sides, and the middle remains intact. In this middle place the sausage and twist the scythe with side ribbons.
• Basket. Roll out a small amount of dough into an oval, cut half of the oval into ribbons. For half of the remaining part of the oval, place the sausage, cover with the second part and snap it securely, and then wrap it with chopped dough ribbons.

On this, the options for how to wrap a sausage in a dough do not end. You can always come up with something of your own or "revitalize" pastries by attaching ears, eyes and a spout from improvised products to it.

Yeast dough. Sausages in the test for those who are friends with the spice

To start a small educational program: Opara - a kind of leaven, which is prepared using yeast. Its use will allow you to get the most gentle and softest dough on the way out, which is perfect for making sausages in a dough. We will offer a variant of the recipe on long-fermented quartz. Yes, it will take a lot of time, but it's worth it!

Products for dopes:

• Flour - 300 grams;
• Water - 200 grams;
• Yeast dry - on the tip of the knife (2 times).

Products for the main test:

• The odor is all;
• Flour - 880 grams;
• Water - 560 grams;
• Sugar - 50 grams;
• Yeast suger - 12 grams;
• Salt - 24 grams;
• Butter is soft - 90 grams;
• Milk is dry - 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 frying in a frying pan behaves remarkably.

Preparation

• First of all, take care of the opacera: just mix all the products until smooth, place in a bowl, cover with a towel and leave at room temperature for 14 hours.
• After the specified period, take the basic test.
• To do this, mix all the ingredients again until smooth, put them in a bowl, cover and let them come in a warm place for an hour.
• That's all, you can create products. How to wrap a sausage in a dough, we indicated above.
• Preheat the oven to 190 ° C.
• Billets lay on a baking sheet, let it come for 20 minutes, grease with egg and bake for 25-30 minutes.
• Allow to cool and serve to the table.

Yeast dough. Sausages in the test for those who are not friends with the spice

A great option for those who are lazy or in a hurry:

• Kefir - 2 cups;
• Dry yeast - 20 grams;
• Vegetable oil - 1 glass;
• 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 no particular experience? Cook this dough!

• Mix kefir with vegetable oil, heat until warm. Add sugar, salt, yeast. Gradually sprinkle the sifted flour. Make a soft but firm dough. Put into a bowl, cover with a towel and let it come for 40-60 minutes.
• Approach the dough roll, form the products, put them on a baking sheet and let them come for 15 minutes.
• Preheat the oven to 200 ° C.
• Lubricate the beaten egg and bake for a third of an hour until an intense "rosy".
• The only thing is: to use this recipe to make sausages in a frying pan test is not recommended, because there will be too much fat.

With the blessing of the chef all UK Jamie Oliver

Mr. Oliver is the one who prepares a simple, tasty meal, his recipes do not require "to extinguish the hummingbird feathers in Asai wine, after which to bury the cauldron in the hot sand and wait 3 days." As part of the education of the population, he launched the "Lunch for 30 minutes" program , in which he showed how to cook sausages in a puff pastry :

• Puff pastry - 500 grams;
• Sausages (ideally - half-sausage sausages, which are brought to the ready on the grill) - 250 grams;
• Any solid flavored cheese - 150 grams;
• Eggs - 2 pieces;
• Sesame - 4 tbsp. Spoons;
• Ground fennel - to taste.

Preparation

For this recipe, homemade sausages are ideal. In the test of their own production, they will be generally incomparable, however, according to Jamie Oliver, if you have time to prepare a puff pastry, then you urgently need to find a job.

• Preheat the oven to 210 ° C.
• Cover the baking sheet with baking paper.
• Slightly dust the table with flour and roll the puff pastry into a layer up to 3mm thick. Spread along the entire length of sausages, sprinkle them with fennel and cheese. Wrap the dough with a roll, tighten the edges tightly (this can be done with a fork). Lubricate the entire surface of the roll with beaten eggs and cut it into pieces 6-7 cm long.
• Lay 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 the sausages until the dough crust blushes. Depending on the characteristics of the oven it will take 20-25 minutes.

It is most delicious to serve a warm dish. So we found out how to make a sausage in the test according to Jamie Oliver's version.

Sausages in the fried test - greetings from the USA

More fast food to the god of fast food! Yes, it's America - the birthplace of fast food. There are a lot of options to have a bite to eat in this country, today we will consider a relative of our sausage in the test - a dog-dog. In its essence, this is an ordinary sausage in batter, but the claret is made according to a recipe that is unusual for us. Its peculiarity lies in the fact that the basis is corn flour, which provides a unique texture and taste. So, the necessary ingredients:

• Wheat flour - 150 grams;
• Corn flour - 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 piece;
• Milk - 3 tbsp. Spoons;
• Salt - 1 teaspoon (without a slide);
• Sausages - 9 pieces;
• Vegetable oil for frying refined;
• Flour for deboning sausages;
• Wooden skewers for stringing sausages.

Yes, it's sausages in the fried test, but do not be afraid of excess fat: just put the ready meal on paper towels to take away excess oil.

Preparation

• For the preparation of batter, mix all the dry foods until smooth, add egg, yolk and, without stopping stirring, pour in the milk. Mix until smooth and pour into a high container (for example, a large glass).
• Put the sausages on the skewers.
• Sift some flour into a plate and roll sausages in it. This step can not be skipped, since otherwise the claret will not hold.
• Put a pan with a thick bottom on medium heat, pour in a layer of butter approximately 2 cm thick. Sausages one by one, lower into a container with batter, scrolling. The liquid dough will spread smoothly and evenly over the sausage. Spread the prepared products into the oil one at a time, scrolling the sausages in a dough in a frying pan around their axis, so that the stew is cooked evenly. If you saw that the dough from some side becomes flat (thanks to the bottom of the pan), then simply smooth it with a spatula.
• The finished dish should be intense golden in color. Put it on paper napkins. Serve sausages both warm and cold, always with your favorite sauces.

We decorate the dish

Sausage in the dough - this is not a dish that boasts a wide palette of tastes. In order to give the flavor of 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 filling in it. Do not be afraid of the sharp tastes of tomato sauce and mustard - they will make the ready sausage in the dough richer and more saturated.
• Put some cabbage out (like in a pie filling) and add it to the sausage before wrapping it in the dough. You will receive the so-called "worker breakfast". The only thing for this recipe is to use a yeast dough.
• How to make a sausage in the test, we showed above, and now tell you how to modify it to a portioned analog of pizza. To do this, simply add cheese to the sausage, which is easy to melt, tomato sauce, a little garlic and spices. If desired, you can supplement the filling with pre-fried mushrooms. In its raw form, it is not recommended to put them, as they give too much juice - the dough will get wet and burst.
• Sausage in the dough is a delicious food from the category of "pampering", it can not be useful. However, nothing prevents you from ennobling this dish by replacing the usual semi-finished products with light sausages from poultry meat, adding more vegetables to the filling, and using whole wheat and bran instead of a part of wheat flour.