Sausages in dough in the oven are the most delicious recipe. Delicious sausages in dough For cooking you will need

Sausages in dough are one of the most favorite delicacies of children and adults. Sausage in dough can be a wonderful afternoon snack or snack. It is especially good to give it to your child to school instead of regular sandwiches. Cooking sausage in dough takes a little time, the main thing is to choose good quality products, which will affect the taste of the dish.

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Sausages in yeast dough

Sausages in yeast dough cook quickly, they turn out flavorful, fluffy and very soft.

Recipe 1: Sausages in rich yeast dough

The butter dough, which becomes very fluffy, aromatic and tasty, will not leave any member of your family indifferent.

Ingredients:

• Sausages – 12 pieces.
• Chicken egg – 1 piece.
• Milk – 250 milligrams.
• Chicken yolk – 1 piece.
• Flour – 450 – 500 grams.
• Sugar – 1 tablespoon.
• Butter – 50 grams.
• Dry yeast – 11 grams.
• Salt – 1 pinch.

Cooking method:

1. Heat 100 ml of milk a little, add a teaspoon of sugar and dry yeast. Leave to swell for 10 – 15 minutes.
2. Mix the egg with a pinch of salt, add the remaining sugar.
3. Add 150 ml of warm milk, softened butter, pour in yeast from a glass and mix thoroughly.
4. Add flour to the mixture and knead the dough.
5. Divide the kneaded dough into 12 small pieces.
6. Roll each piece of dough into a long rope with your hands.
7. Use a rolling pin to shape the rope into a flat shape.
8. Remove film from sausages. Unfold each sausage into the dough, wrapping it in a spiral around it.
9. Grease parchment paper with vegetable oil and place sausages on it.
10. Mix the yolk with a teaspoon of water, beat with a fork and brush each sausage in the dough with it.
11. Preheat the oven to 180 degrees and bake the sausages in the dough for 25 - 30 minutes until golden brown.

Helpful Tips:

• If after using all the sausages there is some dough left, you can roll it into a circle, cut into triangles, sprinkle with sugar, roll into a bagel, starting at the wide part, and bake like buns.
• Before putting the sausages in the oven, you need to let them sit for 15 minutes so that the dough rises.

Recipe 2: Sausages in Octopus dough

Beautifully made sausages in dough will be a good decoration for the holiday table.

Ingredients:

Cooking method:

1. Pour the yeast with warm water, add the egg, sugar, salt and 500 grams of flour to the bowl.
2. Cover the bowl with a towel and leave in a warm place for two hours to rise.
3. Knead the dough with your hands so that it does not stick to your hands, adding the remaining amount of flour.
4. Place a piece of dough the size of a chicken egg on a board sprinkled with flour.
5. Roll out the dough into a rectangle the size of a sausage.
6. Place the sausage in the middle and wrap it, pinching the edges of the dough.
7. We cut the finished sausage with a knife every centimeter, without cutting to the end of the dough.
8. Turn the first piece inside out and place the entire cut sausage around it. We do this with all sausages.
9. Grease a sheet of parchment on a baking sheet with vegetable oil, place the sausages in the dough on it and let them stand for 10 minutes.
10. Lubricate the sausages in the dough with yolk, place in an oven preheated to 160 degrees and bake for 30 - 40 minutes.

Helpful advice:

• To ensure that the sausages have an appetizing crispy crust, you can sprinkle them with grated cheese 10 minutes before the end of the baking time.

Recipe 3: Sausages in puff pastry

An interesting dough recipe using a blender for mixing makes the dough incredibly elastic and manageable.

Ingredients:

Cooking method:

1. Dissolve yeast in warm water, add 2 eggs, salt, sugar, softened margarine and two cups of flour to a bowl.
2. Pour the mixture into a blender and blend until smooth.
3. Pour the dough back into the bowl, add the remaining flour and knead the dough into a ball.
4. Knead for five minutes, cover with a towel and leave in a warm place to rise for 2 hours.
5. After the time has passed, knead the dough and roll it out to about one centimeter thick.
6. Cut the dough into rectangles and place the sausages in the center.
7. Using a knife, cut strips of dough from the sausage diagonally in the shape of a herringbone.
8. Braid the ends of the dough, taking each side one at a time to form a braid.
9. Grease a baking tray with oil, place the sausages on it, cover with a towel and leave to rise for another 60 minutes.
10. Beat the egg and brush the top of the sausages with a brush.
11. Preheat the oven to 200 degrees and bake the sausages in the dough for 12 - 16 minutes until golden brown.

Helpful advice:

• If there is no warm place in your apartment to rise the dough, you can put it in a warm oven.

Recipe 4: Sausages in curd dough

An unusual curd dough for sausages will give them a delicate taste.

Ingredients:

Cooking method:

1. Prepare the dough for the dough. Pour dry yeast into a bowl, pour warm boiled water over it, add a pinch of sugar and add two tablespoons of flour. Leave for 15 minutes in a warm place.
2. Mix cottage cheese, salt, sugar and warm milk.
3. Add the dough, half a portion of flour and yolks to the mixture. Stir until smooth and gradually add the remaining flour.
4. Knead the dough on a floured surface.
5. Place the dough in a bowl, cover it with a towel and leave to rise for one hour.
6. When the dough has risen, knead it a little more, cover with a towel again and leave for 40 minutes.
7. Cut the dough into small pieces.
8. Roll each piece into a long strip, which should be wrapped around the sausage diagonally.
9. Place the sausages on a greased baking sheet, let them stand for 15 minutes, then brush the surface with yolk.
10. Bake the sausages in the dough in an oven preheated to 180 degrees for 20 - 30 minutes until golden brown.

Helpful advice:

• The dough strip should be twice as long as the sausage.

Recipe 5: Fried sausages in dough

Yeast dough for sausages can be prepared for frying, in which they will not come out so fluffy, but with a very crispy crust.

Ingredients:

Cooking method:

1. Pour dry yeast with warm milk, add a pinch of salt, sugar and leave to swell for 15 minutes.
2. Mix the risen yeast with flour and knead into an elastic dough. Add flour gradually until the dough stops sticking to your hands.
3. Leave the dough in a bowl under a towel in a warm place for 2 hours to rise.
4. Roll out the dough into rectangles the length of the sausage.
5. Place the sausage in the middle and twist the dough around it, pinching the edges.
6. Fry the sausages in the dough in a preheated frying pan on both sides until golden brown.

Helpful advice:

• To make the dough more elastic and not stick to your hands, you can add a tablespoon of vegetable oil to it.

Sausages in yeast-free dough

Sausages in yeast-free dough may not turn out so fluffy, but very soft and tasty, and they are usually cooked not in the oven, but in a frying pan.

Recipe 1: Fried sausages in dough

A simple recipe for sausage dough that makes them very crispy and juicy.

Ingredients:

Cooking method:

• Before cooking, sausages should be peeled off and dredged in flour.
• Mix four tablespoons of flour with baking powder, add baking soda, warm water and mix vigorously with a whisk.
• Beat the egg with a fork, add to the flour and mix until smooth.
• Heat a frying pan with plenty of oil so that the sausages float in it.
• Dip the sausage into the dough, let the excess drip off, and place it in the pan.
• Fry the sausages on all sides until crispy.
• Place the finished sausages on a paper towel to absorb excess oil.

Helpful Tips:

• Use a cooking pan with large sides to prevent the oil from splashing out when frying.
• To make it easier to dip the sausages into the dough, you can pre-prick them onto skewers.

Recipe 2: Sausages in potato dough

Very tasty and crispy sausages in potato dough will appeal to both adults and children.

Ingredients:

Cooking method:

1. Peel the potatoes, wash and boil in salted water.
2. Drain the water, let the potatoes cool and grind through a meat grinder.
3. Pre-boil the sausages and cool.
4. Add two eggs to the potatoes, add salt, add flour and semolina and mix thoroughly. Knead the stiff dough.
5. Roll out the dough one centimeter thick, cut into rectangles the size of sausages.
6. Place the sausage in the middle of the dough and pinch the edges.
7. Bake in a preheated oven at 200 degrees for 30 minutes.
8. Grate the cheese and sprinkle it over the sausages five minutes before cooking. Sprinkle sesame seeds on top of the cheese.

Helpful Tips:

• You can freeze sausages in the dough; for this you do not need to fry them, but immediately put them in the freezer.
• The dough should not be rolled out too thin, otherwise it will crack during cooking.

Recipe 3: Sausages in English dough

An unusual recipe for sausages in dough, which came to us from England, where they are baked in the form of a casserole.

Ingredients:

Cooking method:

1. Remove film from sausages.
2. Preheat the oven to 200 degrees, pour vegetable oil into a baking dish and place the sausages in a row.
3. Bake the sausages for 10 minutes.
4. Beat the eggs with a pinch of salt in a bowl, add half the milk and flour, knead the ingredients well. Add the remaining milk, salt, pepper and stir until smooth.
5. Remove the sausages from the oven, pour the dough on top of them to ¾ of the height.
6. Place the pan back in the oven and bake for 30 to 40 minutes until the center is lightly browned.

Helpful Tips:

• 10 minutes before the end of baking, sprinkle it with grated cheese for taste.
• If desired, you can make a whole casserole by adding fried onions, mushrooms and other ingredients to the sausages as desired.

Recipe 4: Sausages in yeast-free dough on water

An easy-to-prepare dough that is suitable not only for frying, but also for baking pies.

Ingredients:

Cooking method:

1. Sift the flour into a bowl and add salt.
2. Beat the eggs with a fork and pour into the flour.
3. Add warm water and vegetable oil to the flour and mix thoroughly with a spoon.
4. Knead the dough with your hands, cover it with a towel and leave in a warm place for 60 minutes.
5. Divide the dough into small pieces.
6. Roll each piece into a rectangle the size of a sausage.
7. Place the sausage on the edge of the dough and wrap it with your hands.
8. Heat a frying pan with vegetable oil and fry the sausages in the dough on both sides until golden brown.

Helpful advice:

• If the dough sticks to your hands, add a little more flour or vegetable oil.

Recipe 5: Sausages in yeast-free dough with sour cream

An excellent recipe for low-fat, yeast-free dough that is suitable for any filling.

Ingredients:

Cooking method:

1. Sift the flour into a bowl and add salt, beat the egg there.
2. Add sour cream to the ingredients and mix well with a spoon.
3. Knead into a soft dough that does not stick to your hands. If necessary, you can add more flour or a little vegetable oil.
4. Cover the dough in a bowl with cling film and place in the refrigerator for one hour.
5. Roll out the dough into a layer 0.5 centimeters thick, place a sausage in the middle of each.
6. Pinch the edges of the dough around the sausage.
7. Heat a frying pan with vegetable oil and fry the sausages in the dough for 5 - 7 minutes on each side until golden brown.

Helpful advice:

• In addition to sausage, you can put hard cheese on the dough to make a double filling.

Video

Sausages in dough rings

Sausages in dough rings

From simple sausages in dough you can bake a beautiful and interesting food that is not only tasty to eat, but also worth looking at.

And the method of preparing such sausages in circles is useful for developing fine motor skills in children (and improving speech) and for developing spatial thinking. Therefore, I advise you to cook them with your children.

You can take purchased yeast dough or make homemade dough according to any simple recipe (I give the option below, I use it often).

Compound

For the test

• 1 packet of dry yeast (11 grams);
• 2 tablespoons sugar;
• 1 pinch of salt;
• 1 egg;
• 250 ml warm milk;
• 6 tablespoons of vegetable oil;
• ~ 500 g flour.

And sausages - about 12 pieces.

To decorate the buns - a little ketchup and grated cheese.

How to cook sausages in dough circles

• Prepare yeast dough as usual. If you forgot, see the technology in the Crocodile pie.
• Divide the dough into pieces. Roll it out with your hands to the size of the sausage. Cover it with dough and seal the edges. On the one side. The sausage will be in the middle.

We cut the sausage wrapped in dough, but not all the way, so that there is a common base (from the bottom of the dough). And we lay out the circles from right to left, in turn.

• Cut (not completely) the dough along with the sausage. And lay out the cut wheels - left - right. turning with the cut ring facing up.

Unwrapped sliced ​​sausage in pastry

This is what a sausage in dough looks like, cut into circles

• You can immediately coat it with egg and bake. Or you can drip some ketchup and sprinkle with herbs and cheese. I made it without greens.

Future booths for mugs of sausages can be poured with ketchup and sprinkled with cheese!

And we bake for about 25-35 minutes at 180-200 degrees C. That’s it!

Bon appetit!

Ready-made sausages in yeast dough! Tasty and original!

And here’s how beautifully Natalya Blinova baked sausage rings in dough according to this recipe! Well done!

About the history of the idea

The popular fast food dish has German roots. According to sources, the dough was supposed to hide the eating of fast food during Lent. The first sausages Würstchen im Schlafrock, im Teigmantel (“sausage in a dressing gown”, “in a coat”) were completely hidden in wheat or rye dough, and then in puff pastry. First, natural intestines were baked in dough, stuffed with fresh pork and breaded in breadcrumbs, later Frankfurt sausages, and then all the boiled sausages. In parallel, a similar product appeared in France with its tradition of croissants with fillings.

Later, during the Napoleonic wars, the gastronomic idea was picked up and complicated by the British: they began to wrap pork sausages in bacon, and only then in dough - this is how Pigs in a blanket appeared. traditional accompaniment to roast turkey at Christmas dinner. When it came to the American continent, local, in particular Mexican traditions intervened - and thus the culinary hit was born - the corn dog. American cuisine, which has always gravitated towards practical fast food, presented the world culinary scene with its “hot dogs” - hot dogs, where the dough was unceremoniously replaced with a fluffy bun.

How to prepare sausages in dough?

The rolled out dough is cut into rectangular slices, into which the sausages are then wrapped. Depending on the option, the dough “robe” completely or partially covers the sausage, simply or creatively “wrapping” it. Sometimes the dough is pre-greased with mustard, ketchup or horseradish and sprinkled with cheese. Traditionally, this is puff pastry (“croissant”, that is, yeast) dough, often ordinary yeast, although shortbread was previously more popular. However, today sausages are prepared in almost any dough, they are wrapped in tortilla (the Mexican version of “hot dogs”), in pancakes, and occasionally in thick breading.

"Useful" question

The most sensitive question is whether sausage in dough is healthy? Alas, the snack cannot be classified as a healthy food recipe. However, it's not all that bad. Prepared at home, from decent ingredients and in your own kitchen, “hot dogs” are not much more harmful than a piece of meat pie or a sausage sandwich. The key is, of course, proven quality and proper work. In this case, sausages in dough may well become, if not a masterpiece of home cooking, then definitely a convenient and tasty food that is great to take on the road, give to a child at school, or simply serve to household members as everyone’s favorite breakfast.

Sausage in yeast dough in the oven

The most ordinary, most banal sausage in the most banal, most ordinary yeast dough. Nothing special, but somehow it's incredibly delicious!

Ingredients:

• 250 g milk;
• 500 g flour;
• 1 egg;
• 50 g butter;
• 11 g dry yeast;
• 1 tbsp. l. Sahara;
• 1 tsp. salt;
• 12 sausages;
• 1 yolk + 2 tbsp. l. milk for brushing the dough.

Mix the yeast with warm milk and sugar and leave until activated. As soon as a light foam appears on the surface of the liquid, add melted butter, egg, and salt. Add flour, knead into a soft, non-sticky dough, round and place in a greased bowl, cover with cling film, and place in a warm place.

After the dough has doubled in volume, knead it, place it on a work surface, and roll it into a rectangular layer. Cut into long strips about 1.5 cm wide. Wrap each sausage in a spiral with dough. Place on a baking sheet and leave under a towel to proof for 15-20 minutes in a warm place.

Before putting the baking sheet in the oven, grease the dough with yolk mixed with milk. Bake at 180 degrees for about 20 minutes. Serve hot, of course! However, it is better to let the sausages cool for at least 10 minutes.

Advice: if desired, you can add some fried mushrooms to the sausages, it’s piquant and aromatic.

Kyiv perepichka in yeast dough

Perepichka is the “calling card” of the capital of Ukraine, loved by both local residents and tourists for its extraordinary juiciness. Maybe it’s the incredible Kiev air, maybe the secret is the especially delicious sausages - whatever it is, we recommend that you try to cook this dish at home yourself, and you will understand why there are always long queues at an inconspicuous window in the city center.

Ingredients:

• 300 ml water;
• 1/2 tsp. salt;
• 1 tbsp. l. Sahara;
• 40 g of “live” yeast or 15 g of dry yeast;
• 4 cups flour;
• 10-12 sausages;
• vegetable oil for frying.

Mix the yeast with sugar, pour in warm water, leave until foam appears, then add salt and, adding flour, knead a loose, pleasant dough. Round and leave in a warm place under a towel until doubled in size.

Knead the risen dough and divide it into 10-12 parts. We stretch each piece in our hands into a rectangle, in the middle of which we place the sausage, and pinch the edges of the dough.

Fry the sausages in the dough in a large amount of heated vegetable oil until golden brown, turning during the process so that the dough is fried evenly on all sides. Place on napkins and then serve immediately.

Advice: If you have time, let the dough rise twice - this will not only improve the taste of the finished product, but will also allow it to stay fresh and tasty longer.

Sausages in potato dough

Potato dough is very tasty! Thanks to the significant vegetable component, the “casing” of the sausages turns out incredibly soft, juicy and pleasant to the taste. This is the dish that, even after standing, remains impeccable.

Ingredients:

• 500 g mashed potatoes;
• 1 egg;
• 6-7 tbsp. l. flour;
• 8-10 sausages;
• salt to taste;
• vegetable oil for frying.

Salt the cooled mashed potatoes, combine with the egg, mix with flour. Divide into 8-10 equal balls, each of which we “roll” into a rectangle with our fingers. Place a peeled sausage in the center of each and seal the edges of the dough. Fry in a well-heated frying pan until golden brown, place on disposable towels.

Advice: potato dough responds very favorably to dill - try adding a bunch of finely chopped herbs, you won’t regret it!

Sausages in curd dough

Cottage cheese dough is wonderful on its own. It is very, very decent - moist, not heavy, not dry or hard at all. A separate bonus is that it does not go stale for a long time, products made from it remain quite fresh for several days. If, of course, there is something left to stay.

Ingredients:

• 8-10 sausages;
• 200 g cottage cheese;
• 1 egg;
• 50 g sour cream;
• 2/3 tsp. soda;
• 2/3 tsp. salt;
• 5-7 tbsp. l. flour;
• vegetable oil for frying.

Grind the cottage cheese through a sieve, mix with the egg and sour cream, add salt and soda, gradually add flour. Knead a loose, soft, but not sticky dough, trying to use as little flour as possible: the more you add, the tougher the dough will be.

We round the finished mass, wrap it in a bag and put it in the refrigerator for 2 hours, after which we roll it into a rectangular layer 3-4 mm thick and cut into long strips about 1.5 cm wide. We wrap each sausage in a spiral with strips of dough.

Fry the sausages in the dough in a well-heated frying pan over medium heat, turning them over so that there is an even golden crust on all sides.

Advice: curd dough is certainly tastier fried in a frying pan, however, if for some reason you want to make do with the oven, rest assured: the recipe will work for this cooking method as well.

Sausage in kefir dough

One of the easiest and fastest ways to cook sausage in dough is to knead the dough with kefir. No long proofing or rising: mixed, wrapped, fried. Simply and easily.

Ingredients:

• 1 glass of kefir;
• 2 cups of flour;
• 1/2 tsp. soda;
• 1/2 tsp. salt;
• 8-10 sausages;
• vegetable oil for frying.

Mix flour with salt and soda, pour in kefir and knead into a soft but not sticky dough. Round, leave for 10 minutes under a plastic bag, then divide into 8-10 equal parts, each of which is rolled out into a rectangle. Place a sausage in the center of each and wrap it in a roll. Fry in a well-heated frying pan on all four sides until golden brown. Serve hot.

Advice: To make the sausages in kefir dough even more delicious, try making a small cut along each sausage and putting a small long piece of cheese inside.

Sausage in puff pastry

The age of speed - no one manages to do anything, everyone runs and, apparently, wants to miss even more. You have to somehow get out of it - for example, cook sausages in store-bought factory dough. Sloen. Probably not the most “kosher” option, but still tasty and in a time-saving format.

Ingredients:

• 1 package of puff pastry without yeast (450 g);
• about 10 sausages;
• 1 egg.

Defrost the dough, cut into strips approximately 1 cm wide. Place the peeled sausages one at a time on the edge of the strip and roll them up, wrapping each one with dough. When one strip ends, simply apply the next one. Place the sausages in the dough on a prepared baking sheet (greased or lined with baking paper). Brush with beaten egg and sprinkle with coarse sea salt or sesame seeds if desired.

Bake the sausages in the dough at 200 degrees for about 20 minutes.

Advice: try cooking the same thing, but in a frying pan - the result is different, but no less tasty. And faster.

Sausage in pita bread, fried in a frying pan

Lavash is the same dough, only thin and ready-made. Isn't this lovely? You don’t have to do anything, but in the end, a delicious breakfast is ready. Well, or lunch and dinner - depending on your preferences.

Ingredients:

• 2 sheets of pita bread;
• 8 sausages;
• 2 tbsp. l. ketchup or any tomato sauce;
• 2 tsp. spicy mustard;
• 100 g Korean carrots;
• 100 g hard cheese;
• vegetable oil for frying.

Cut each sheet of lavash into four parts. Mix ketchup and mustard, grease the lavash sheets on one side with the resulting sauce. Place a peeled sausage along one edge of each piece. Place some carrots nearby. Grate the cheese and sprinkle it evenly over the pita bread. Roll into thick rolls and fry them in a well-heated frying pan in vegetable oil until golden brown. Serve hot.

Advice: prepare a sauce from sour cream and garlic or any tomato dip - in the company of such a miracle, sausages in pita bread will be even tastier.

Sausage in batter

You've probably heard about the corn dog - the closest relative of “our” sausage in dough, which lives in the USA and some neighboring countries. Have you ever thought that you can prepare not only the proposed corn dough in this way, but also the more familiar wheat flour dough? The casing is different, but the essence is the same: a delicious juicy sausage comes with batter. Worth a try!

Ingredients:

• 10-15 small-sized sausages (“children’s”);
• 3 tbsp. l. flour;
• 1/4 cup milk;
• 2 eggs;
• salt to taste;
• vegetable oil for deep frying.

Mix eggs with salt and milk, add flour - the dough should be the consistency of sour cream. For convenience, we string the sausages onto wooden sticks for preparing barbecue, dip them in batter, and then immediately place them in well-heated vegetable oil. Fry, turning over, for just a minute - until golden brown. The finished sausages in batter are placed on disposable towels and then served.

Advice: Sausages in batter can be prepared without wooden sticks. Use two forks: prick the sausage on one, lower it into the dough, and then use the second to “remove” the sausage from the fork directly into the boiling oil.

Sausage muffins

A very simple and quick way to prepare sausages in dough is to present them in the form of muffins. Of course, this is a slightly different calico, but almost as tasty and at the same time much simpler.

Ingredients:

• 200 g kefir or sour milk;
• 250 g flour;
• 100 g hard cheese;
• 3 sausages;
• 2 eggs;
• 1 tsp. soda;
• 1/2 tsp. salt;
• a small bunch of greenery.

Prepare the dry part - mix salt, soda and flour. Add a pinch of pepper there if desired.

Separately mix grated hard cheese, kefir, eggs, finely chopped herbs.

In three or four movements, combine the liquid part with the wet one, add the sausages cut into circles. Place the resulting dough into muffin tins, filling them 2/3 full. Bake at 180 degrees for 30 minutes.

Advice: If desired, you can add some finely chopped broccoli, green peas, and sweet corn to the muffin dough.

How to wrap a sausage in dough

The classic way to wrap sausage in dough is to cut the dough into strips, wrap it sequentially in a spiral and slightly overlap, forming a “shirt”.

The dough can be cut into rectangles, place a sausage in the center of each and pinch it like a pie.

Sausages shaped like flowers look beautiful. To do this, the sausage is wrapped in dough according to the previous principle - like a pie, then cuts are made along one side in equal increments of about 0.5 cm. The cuts are deep, but such that they will not allow the sausage and dough to fall apart into separate parts. After this, the “pie” is rolled into a circle with the cuts facing outwards - the pieces of sausage open up, forming “flower petals”.

A pie made from sausages and dough, assembled using a checkerboard pattern, looks beautiful. Of course, you will have to tinker, but the result is worth it. To do this, the finished dough is cut into long strips of the same width. These same strips are laid out on the work surface, a long sausage is placed across it - so that some of the strips remain under the sausage, and some (every other) are above the sausage. The next sausage is laid out so that the stripes change their position: the lower ones are above the sausage, and those that were above it lie under. This way the whole pie is assembled. Beautiful and impressive.

A simple but cute way to wrap a sausage in dough is to make a “braid” out of it. Place the sausage in the center of the rolled out flatbread, cut the side parts of the dough into strips at an angle of 45 degrees to the sausage, then stack them one on top of the other, forming a regular “braid” with the sausage inside.

However, there are many more ways to wrap a sausage in dough not only beautifully, but also wittily:

5 ways to make sausage in dough even tastier

1. Experiment with the main component - you can always find something even better than what you already buy. Try smoked hunting sausages, buy sausages with cheese inside, experiment with thick sausages and thin Vienna sausages. There are plenty of options, you won’t get bored!
2. It’s great when some other ingredients are wrapped in the dough along with the sausage. Cheese is always appropriate. Greenery looks great. Ketchup and tomato sauces add a spicy touch. Don’t be afraid to try something new and non-standard - this is the only way you will find “your” recipe, which, quite possibly, will even become a family one. If you first wrap the sausage in a strip of bacon, the result will be not just tasty, but amazingly tasty. By adding thin slices of pear or apple, you get almost haute cuisine. By pairing sausages with pumpkin or carrot sticks, you can claim that you have vegetables on the table.
3. The classic sausage in the dough is not sprinkled or flavored with anything, however, who is stopping you from sprinkling the dough with poppy seeds, sesame seeds or any other seeds before putting the baking sheet in the oven? A little thing that really, really enhances the taste of baked goods.
4. Despite your special love for this dish, do not try to cook it for future use: after all, sausage in dough is wonderful in its fresh, just-cooked form. Alas, after lying down and standing, it loses some of its taste. As a last resort and if you have a special love for mass cooking, we recommend freezing what you definitely won’t eat right away - in this option you can always quickly defrost homemade semi-finished products and cook delicious and fresh sausages in dough.
5. Sausage in pastry is a self-sufficient dish, but if you serve it with a salad of fresh vegetables and herbs, it will be much tastier and even - oh, blasphemy in the context of fast food! – more useful.

Sausages in dough are not the healthiest food, but they are definitely one of the most popular snacks, the harm of which can be minimized with a competent approach. Live with pleasure and eat deliciously!

Sausages in yeast dough are an indispensable snack for school, office, or for a walk. It's very easy to prepare!

The yeast dough turns out thin, but at the same time very soft.

• Sausages 17 pcs.
• Milk 250 ml
• Dry yeast 11 g
• Sugar 1 tbsp. l.
• Salt ½ tsp.
• Chicken egg 1 pc.
• Wheat flour 600 g
• Butter 50 g

First, knead the yeast dough. Pour dry yeast into a bowl, add a spoonful of sugar and pour in warm milk, take about 100 milliliters of milk and mix. Leave in a warm place for the yeast to disperse.

Meanwhile, break the egg into another bowl, add sugar, salt, softened butter and the remaining warm milk. By this time, the yeast will have already dispersed, pour it into the bowl, and beat it with a whisk.

Gradually add sifted flour and knead into a tight dough. The dough will be fluffy, airy and not sticky to your hands. I don’t leave this kind of dough to rise; I immediately start cooking with it.

Divide the dough into equal parts and form them into circles.

I roll each circle into a long thin strip and wrap the sausage in it.

Line a baking sheet with parchment paper and place the sausages wrapped in dough on it. Leave the sausages in the dough on the baking sheet for 15 minutes to allow the dough to rise. Then we brush the surface with beaten egg, this is done so that the sausages acquire a beautiful golden crust.

Bake the buns in an oven preheated to 180 degrees for about 25 minutes.

Ready-made sausages in dough can be greased with butter before serving, this makes them tastier.

Recipe 2: sausage in yeast dough in the oven

Today I offer a recipe for sausages in yeast dough - a simple, tasty and satisfying homemade baked product. I can’t help but agree that this is a rather high-calorie dish, but we don’t often eat such food.

• wheat flour - 500 gr
• milk - 250 ml
• chicken eggs - 1 piece
• egg yolk - 1 pc.
• butter - 50 g
• sugar - 1 tbsp.
• salt - 1 tsp.
• pressed yeast - 15 g
• sausages - 15 pcs

First, let's prepare the dough. To do this, dissolve sugar and yeast in 100 ml of warm milk (we will leave a couple of tablespoons of the total amount to lubricate the sausages in the dough). You can take dry yeast - 5 grams.

Let it sit for 15-20 minutes until a foamy cap appears, which means the yeast is good and ready to work.

Knead the dough for about 10-15 minutes. It turns out soft, but does not stick to your hands. Leave the dough warm under a towel for 2 hours. After an hour, gently knead it and return to the heat.

In 2 hours the dough will rise very well - exactly 3-4 times.

Cut into long thin strips - approximately 40-45 centimeters in length and 2-3 centimeters in width.

Place the sausages prepared in this way on a baking sheet (cover with parchment or food foil) and let them rest for half an hour. During this time, preheat the oven. Before placing in the oven, grease each piece with a mixture of 1 yolk and milk (we left it at the very beginning).

Bake the sausages in the dough at 180 degrees for about half an hour. (Time may vary depending on your oven).

The fur coat of the sausages is very thin and soft and does not dry out for a long time. Bon appetit, dear friends.

Recipe 3: sausages in a yeast dough casing

• Wheat flour / Flour - 500 g
• Milk - 250 g
• Yeast (You can use it like I did - 12 g dry yeast or 30 g fresh) - 12 g
• Chicken egg (one egg for the dough, the second for greasing the buns) - 2 pcs.
• Sugar - 3 tbsp. l.
• Sunflower oil - 6 tbsp. l.
• Salt - 1 pinch.

• Sausage (it’s better to take smoked ones) - 10 pcs.

Beat the egg into the warm milk and beat a little with a fork.

Add yeast, stir. Add sugar, salt, butter, mix until smooth.

Gradually add flour and knead the dough, it should turn out elastic and soft. Leave to rest for 1 hour in a warm place. The dough should double in size.

Divide the dough into parts (according to the number of sausages, I have 10 pieces) and wrap the sausages in the dough. You can wrap them however you like, here are a few options.

Or simply wrap the dough around the sausage.

Line a baking sheet with parchment paper, grease it with oil, lay out the sausages and brush them with yolk.

Set to bake at 180 degrees for 20-25 minutes. As soon as a golden crust appears, you can remove it. Eat hot. Bon appetit.

Recipe 4: sausages in dough, yeast (with photo)

• Milk – 100 ml
• Salt - 1 tsp.
• Sugar - 1 tsp.
• Dry yeast - 1 tsp.
• Sunflower oil - 1 tbsp.
• Wheat flour - 150 g
• Sausages - 6 pcs.
• Chicken yolk - 1 pc.

Start by preparing the yeast dough. Warm the milk just a little. Add sugar and dry yeast. Stir, cover with a towel and leave in a warm place for 7-10 minutes to activate the yeast. A fluffy cap of yeast should form.

Add sunflower oil, salt and add sifted wheat flour in small portions.

Knead a soft dough that does not stick to your hands. Cover and leave warm for 30 minutes.

Knead the rested dough on a dusted board. Roll out into a rectangular layer. Cut into 6 strips.

Wrap the sausages in cut strips.

Place on a baking sheet with parchment. Cover and leave for 15-20 minutes. Then brush with beaten yolk. If desired, you can decorate with dough figures. Bake at 180 degrees for 40-50 minutes.

The sausages in the dough are ready.

Bon appetit!

Recipe 5, simple: sausages in puff pastry

• puff pastry dough 400 g.
• sausages 8-10 pcs.
• egg 1 pc.
• sesame seeds 1 tsp.

You should immediately prepare the sausages, peel off the film.

Then you need to roll out the dough, cut the rolled out layer into thin sticks.

Now take one sausage at a time and wrap it in strips of puff pastry.

Place a silicone mat on a baking sheet. Place the prepared products on top.

Now you should sprinkle the sausages, use sesame seeds. Next, it is imperative to turn on, heat the oven to 200 degrees and set the pieces for 30 minutes, let them bake. That's all, sausages in puff pastry in the oven will soon sell out with a bang, as your household will not be able to resist this tasty and aromatic delicacy!

Recipe 6: how to cook sausages in ready-made yeast dough

• 0.5 kg puff pastry or puff pastry;
• 8 sausages.

If you have ready-made dough, defrost it at room temperature. In the meantime, you can boil the sausages a little - or you don’t have to boil them, because they will undergo sufficient heat treatment in the oven.

After sprinkling the table with flour or laying down cling film/silicone mat/just cellophane in which the dough was wrapped, unroll the puff pastry and cut into strips approximately 1.5-2 cm wide and 15-20 cm long.

We wrap each sausage in a spiral with such a strip of dough, slightly overlapping.

Place the sausages in the dough on a baking sheet lined with oiled parchment or simply greased with vegetable oil, and place in the oven preheated to 200 C.

Bake until the dough separates and becomes dry and golden. If the top is very brown and the middle is still raw, reduce the temperature; if the sausages remain pale for a long time, turn up the heat. Be careful not to overdry the dough (when I bake yeast buns, a frying pan with water placed on the bottom of the oven helps a lot to prevent overdrying; I haven’t tried baking puff pastry this way yet).

Each oven has its own baking mode selected experimentally. In ovens with bottom heating, it may turn out that the bottom of the sausages in the dough are already browned, and the top is pale. Then you can use a trick - just turn them over.

Everyone already knows about this simple, but at the same time very tasty delicacy. Sausages in dough can already be called street food, since it is in stalls that they are most often sold.

How good are these delicacies? Well, at least because there is no need to prepare the filling for them. She's already ready! Of course, you can cook sausages at home, but this is more likely the case when you are incredibly in love with cooking. In our version, the sausages will be purchased.

Everyone knows the dangers of store-bought products. That is why, as always, we will share with you the most useful and necessary tips in choosing store-bought sausages. We'll tell you what they should ideally be and how not to fall for a spoiled product.

Today we have five step-by-step recipes for preparing popular street food. This is a classic, a version of puff pastry, rich yeast, with a cheese crust and with potatoes. We will describe each of the recipes in detail so that it won’t be the slightest difficulty for you to prepare everything correctly.

The highlight is that each type of our delicacy will be baked in the oven. This means that the finished version will have a minimum of calories and a minimum of oil. This is a great snack option even if you're on a diet!

It is known that a large number of products on store shelves and even in markets are “artificial”. That is, for example, fruits and vegetables can be bred artificially, and not collected from a real tree. Meat products may contain soy (sometimes more than 50% of the composition), and cheeses can be made without dairy products at all. Therefore, very often the cheese has no smell and is literally rubbery, squeaking on the teeth. To all this we can add that even eggs have already begun to be hatched artificially. That is, without the participation of chicken at all.

In order to find the real and most delicious one among the huge number of identical products, you need to follow some recommendations:

1. The surface of the product should be smooth, without wrinkles;
2. There should be no mucus on top, and the sausages should not be wet. They may only be slightly damp;
3. If you buy sausages whose packaging indicates that they are made according to GOST, you can be sure that they are of the highest grade;
4. When you press on the product, you should feel that it is dense and elastic;
5. Fat swelling means that veins, pure fat or ordinary water were added to the sausages instead of meat;
6. A bright or, conversely, saturated color indicates that there is too much dye in the product;
7. A product that is too soft contains vegetable protein, and most likely soy.

To buy a tasty, natural product, you just need to remember these few rules.

Simple sausages in dough in the oven

Cooking time

calorie content per 100 grams

A really simple recipe that even a culinary novice can handle. Moreover, many people like to work with yeast and yeast dough.

How to cook:

Tip: the milk should be warm so that the yeast starts working faster. Milk that is too warm will kill the yeast activity and the dough will not rise.

For lovers of cheese pizza, we offer a good alternative. Just imagine that crispy, flavorful cheese crust that just melts in your mouth.

How long is it - 2 hours and 45 minutes.

What is the calorie content - 274 calories.

How to cook:

1. Heat the milk and add sugar to it, stir until the second component dissolves;
2. Next, pour a glass of flour through a sieve and bring the dough until smooth, leave for twenty minutes;
3. When the yeast grows into a lush head, pour it into a larger container and add salt, butter, two eggs and the remaining flour through a sieve;
4. Mix the ingredients until smooth;
5. Knead the dough for five minutes;
6. Next, place it in a bowl, cover with film and let rest in a warm place;
7. After two hours, knead the dough and divide into the required number of parts;
8. Remove the sausages from packaging, and cut the cheese into two equal parts;
9. Grind one half using a grater, and cut the second into thin and long bars;
10. Turn each piece of dough into a sausage and roll it with a rolling pin so that part of the dough becomes flat;
11. Make a cut in each piece of meat and insert a block of cheese into it;
12. Next, wrap the dough and place each stick on a baking sheet;
13. Beat the third egg and brush each product with it;
14. Place the baking sheet in the oven for seven minutes at 180 Celsius;
15. Then take it out, brush it again with egg and sprinkle with cheese, put it back in the cupboard until golden brown.

Tip: in order not to sit with the dough for a long time, you can buy ready-made yeast dough in the store or replace it with yeast-free dough.

Potato recipe

This delicacy can be prepared at least to make the meal more satisfying. Potatoes with meat and dough are more like a complete meal, aren’t they?

What time is it – 2 hours.

What is the calorie content - 173 calories.

How to cook:

1. The oil must be dissolved to a liquid state;
2. Pour warm milk into the butter and add one egg;
3. Beat, add salt and sugar;
4. Add the yeast, dissolve it and pour half a glass of flour through a sieve;
5. Mix the ingredients and set aside the mixture for twenty minutes;
6. After time has passed, start adding more flour through a sieve until the dough becomes smooth, elastic and does not come away from your hands;
7. Place the dough in a bowl covered with film and let it double in size;
8. Make mashed potatoes, add margarine and a little milk to it so that the mashed potatoes become fluffy, aromatic and tender;
9. Divide the finished dough into two parts;
10. Roll both parts into a sausage and cut it into equal rings;
11. Dip each ring in flour and roll out;
12. Place puree into each flatbread, spreading it lengthwise in the center. One tablespoon will be enough;
13. Place the sausage on the puree, and make cuts in the same direction on both sides of the empty dough;
14. Cover the sausage with dough and brush each piece with beaten egg;
15. Place the sticks with meat filling on a greased baking sheet and place in the oven for fifteen minutes at 50 degrees;
16. Then increase to 250 degrees and bake until golden brown.

Tip: baking products at a low temperature is necessary so that the dough rises. But you can do this without an oven, leaving the finished sausages in the dough on the table for about 35-40 minutes.

Flavorful sausages in puff pastry

A recipe for those who love aromatic and tender dough, which has dozens of soft layers. They crumble and this is not always convenient, but this is exactly the trick of puff pastry and how delicious it is!

How much time - 40 minutes.

What is the calorie content - 245 calories.

How to cook:

1. Thaw the puff pastry by sprinkling it with flour to prevent it from sticking to the work surface;
2. Roll out each piece no thicker than 5 mm;
3. Cut strips three centimeters thick;
4. Wrap each sausage in the dough and immediately place it on a baking sheet with paper;
5. Preheat oven to medium temperature;
6. Beat the egg and brush each product with it;
7. Place the pan in a hot cabinet for twenty minutes.

Tip: you can use puff pastry with or without yeast. The result depends on the choice. If the dough is with yeast, then the products will rise, but if without it, then, accordingly, they will not.

Another simple option for preparing sausages in dough. There will be a bit of a wait due to the yeast, but it will be worth the wait!

How long is it - 1 hour.

What is the calorie content - 321 calories.

How to cook:

1. Dissolve yeast in warm milk, add sugar and set aside in a warm place for ten minutes;
2. Break the egg, add salt, mix well;
3. Pour the prepared dough and soft butter into the egg, mix the mass well;
4. Pour flour through a sieve and knead into a soft, elastic dough that does not stick to your hands;
5. Divide the finished dough into 12 parts;
6. Roll each part into a ball and then into a sausage;
7. Roll out the sausage using a rolling pin and wrap each sausage;
8. Place all the sausages on paper and brush each of them with yolk;
9. Let the products stand for fifteen minutes, and then put them in the oven for no more than half an hour.

Tip: so that there is enough yolk for all the products, you can dilute it a little with water.

To make the sausages in the dough even more appetizing, after greasing, you can sprinkle them with black or white sesame seeds, cumin, and flax.

Hot dog lovers often serve the finished product with ketchup and mustard to remind themselves of their favorite flavor. You can also experiment, maybe you’ll like it.

To prevent the dough from drying out, remove the sausages as soon as a slight blush appears. Then it’s very easy to burn the finished treat.

Be sure to prepare this snack at your leisure. Not only because it is simple and fast, but also because it is incredibly tasty and satisfying! Well, it's also simple and fast

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