Cooking sausages in dough. How to wrap a sausage in dough - design options. To make it you need such products

Children and adults love sausages in dough; they are an excellent option for a quick and satisfying snack. They are consumed as an independent dish or eaten as a snack with soups and broths. To make the baked goods delicious, it is important to properly prepare the dough for the sausages in the dough.

Traditionally, sausages are made in the oven, wrapped in yeast dough.

To make it you need the following products:

0.45-0.5 kg of flour;
0.25 l milk;
egg;
70-85 g butter;
15-20 g sugar;
15-20 g dry baking powder;
salt.

Sequencing:

Dissolve sugar and baking powder in heated milk, stir and leave until foam appears.
Mix the egg with salt, beat thoroughly, and then add the softened butter and dough.
Mix the mixture thoroughly and begin adding flour little by little until it becomes homogeneous and stops sticking to your palms.
Roll the base into a ball, cover with a napkin and leave to rise. When the mass doubles, you can start cutting.

Attention! The amount of ingredients for the dough is based on 10-12 sausages. If necessary, you will need to reduce or increase the volume of components.

Recipe without yeast

For sausages, you can make dough without yeast, using kefir or sour milk as a basis.

For cooking you need the following components:

0.25 l of fermented milk product;
30 ml lean fat;
egg;
0.45-0.55 kg of flour;
15-25 g sugar;
10-12 g soda;
salt.

Execution sequence:

Sift the flour, combine with sugar and salt, then place it in a mound on the table.
Make a hole in the flour and pour vegetable oil into the hole.
Add the egg and kefir, knead into a soft, slightly sticky dough.
Sprinkle the base with baking soda, knead it with your hands again and leave for 10 minutes.
Add a little flour, knead the mass again, roll out and divide into strips.

Sausages wrapped in this dough can be fried in a frying pan or baked in the oven, after brushing each portion with egg yolk.

Cooking with kefir

You can prepare yeast dough for sausages in kefir-based dough. In this case, the dough is placed on water.

To work you will need:

0.2-0.25 l of kefir;
0.15 l of water;
egg;
0.55-0.6 kg flour;
10-12 g yeast;
50 ml refined oil;
15-25 g sugar;
salt.

Manufacturing procedure:

Heat the water a little, add granulated sugar and yeast, stir and leave to rise.
Pour kefir into a deep bowl, add egg and salt, beat thoroughly.
Add the dough into the prepared mixture, then add the required amount of flour and knead into a soft dough.
After this, you will need to roll it into a ball and leave it warm for one and a half to two hours.

The mass will be ready for re-kneading and cutting when it has doubled in size.

Yeast dough for sausages in dough

Yeast dough for sausages can also be made with water, and to make it soft and tender, add butter to the mixture.

For cooking you will need:

0.25 l of water;
0.12 kg butter;
egg;
10-12 g pressed yeast;
0.45-0.48 kg flour;
10-15 g sugar;
salt.

Sequence of work:

Heat the water, add yeast and sugar, stir and wait until foam forms.
Melt the butter, combine with salt and egg, beat until smooth.
Carefully pour the dough into the prepared mixture and begin adding flour.
Knead a thick dough and place in a warm place for 2 hours, covering with a towel or cling film.

On a note. Pressed yeast can be replaced with dry yeast, but in this case their quantity will have to be increased by 5-10 g.

How to make it in a bread machine

A bread maker saves the housewife from having to knead the dough herself. Just add the ingredients, set the desired mode, and after a while everything will be ready.

To make dough for sausages in a bread machine, you will need the following products:

0.22-0.25 l of water;
45-55 ml vegetable fat;
egg;
0.5-0.6 kg flour;
35 g sugar;
25 g baking powder;
salt.

Sequence of work:

Pour water, vegetable oil into the bowl, add sugar and salt.
Mix flour with dry yeast and add to liquid mixture.
Place the mold in the device, close the lid tightly and turn on the kneading mode.
After the cycle is complete, remove the dough from the mold, sprinkle with flour and begin cutting.

The dough prepared in this way is suitable for both baking in the oven and frying in a pan.

Layered base for lazy sausages

Puff pastry is incredibly tasty and tender. It can be purchased ready-made, but it is better to make it yourself.

For the base you will need the following components:

0.15 l of water;
a stick of butter;
0.35 kg flour;
25 g sugar;
salt.

Execution order:

Remove the butter from the refrigerator, cut into pieces and let soften.
Sift the flour, mix with butter and chop the mixture with a knife until crumbs form.
Add water to the dough, having previously dissolved sugar and salt in it, and then knead.

Before you start cutting the puff pastry, you need to keep it in the refrigerator for several hours, covering it with film.

Sausage dough in a frying pan

To make delicious sausages in dough in a frying pan, you can use a yeast base without eggs.

Products needed for cooking:

0.15 l milk;
0.15 l of water;
0.55-0.65 kg of flour;
30-35 ml vegetable oil;
15 g powdered yeast;
60 g sugar;
salt.

Sequencing:

Mix milk with water, heat a little, then add yeast and sugar and mix.
While the dough is rising, sift the flour, form it into a mound with a depression, and pour in refined oil.
Add the appropriate dough, salt, knead into a soft base and leave to rise in a warm place. It will be ready in 2 hours, but will have to be kneaded every half hour.

This sausage dough turns out fluffy and airy, since it does not contain eggs, which often weigh down baked goods.

Margarine-based option

This is another option for making puff pastry for sausages. The advantage is that it can be made ahead and stored in the freezer, and defrosted and used when necessary.

For cooking the following ingredients:

0.22 kg margarine;
0.25 l of water;
egg;
0.55 kg flour;
35 ml lean fat;
a tablespoon of vinegar;
sugar and salt.

Cooking sequence:

Heat the water, add salt and sugar, add the egg and stir.
Pour vinegar into the resulting mixture, stir again and set aside.
Sift the flour, combine with softened margarine and chop the mixture with a knife until crumbs form.
Mix the prepared mixture with the liquid and knead the dough, greasing it with vegetable oil from time to time.
Roll out the layer 1.5 cm thick, fold it into quarters and put it in the refrigerator.

After 2-3 hours you can start cutting the base and baking the sausages in the dough.

Sausage base in dough in the oven

Sausage dough can also be made using mayonnaise, mixing it with milk, kefir, yogurt and even fermented baked milk in equal proportions.

To cook sausages in the oven you will need:

0.65 kg flour;
a package of mayonnaise with a volume of 100-150 g;
0.1 l of dairy product;
50-70 g butter;
2 eggs;
50 g sugar;
25-35 g pressed yeast;
salt.

Operating procedure:

Pour granulated sugar and yeast into the heated milk product, mix and leave to rise.
Beat eggs with salt, add mayonnaise and melted butter, stir.
Add the appropriate dough into the mixture, add flour and knead thoroughly.
Form the dough into a ball, cover with a towel and place in a warm place for 2 hours.

Even such a popular and simple dish as sausages in dough can be prepared in at least four ways.

This can be done if you use different recipes for kneading the dough, since it is the main component.

Step-by-step sausage dough recipes

Traditional butter

Preparation of dough for sausages in dough:

For this amount of dough you will need 10-11 sausages. They need to be wrapped in strips in a spiral and placed on a prepared baking sheet (you can use sunflower oil or special paper as an anti-stick agent).

In order for the sausage dough to rise further, you need to grease it with the remaining yolk diluted with a teaspoon of water and let it stand for a few minutes before putting it in the oven.

Bake sausages in butter dough in the oven until golden brown at a temperature of 180 degrees.

For a video recipe for this base and the preparation of the sausages themselves, see below:

On kefir without yeast

The advantage of the recipe is that you do not need to wait for the dough to rise, and immediately after kneading you can start baking or frying the products.

Ingredients:

1 glass of kefir;
2 cups of flour;
1/2 teaspoon salt;
1 egg;
2/3 teaspoon of soda;
A teaspoon of vinegar;
100 ml sunflower oil.

Preparation:

Mix kefir, salt, egg, soda (slaked with vinegar) and add flour;
Do not make the dough too tight, divide into parts;
Roll out the flatbread to “wrap” the sausages.

When the dough without yeast is ready, you need to take 6-7 sausages (if they are long, it is better to cut them in half) and wrap them in it, as if you were making pies. Be sure to squeeze the edges of the patty (otherwise the delicious sausage juice will leak out during frying) and give it an even, neat shape.

The appearance of a crispy crust indicates readiness.

Sausages in kefir dough without yeast, fried in a frying pan, turn out tasty and crispy.

Yeast kneading in a bread machine

The recipe will appeal to those who prefer there to be more air mass around the sausage. This dough can be very easily prepared at home if you have a bread machine.

Ingredients:

350 grams of wheat flour;
250 ml kefir;
11 grams of instant dry yeast;
100 ml vegetable oil;
1 tablespoon sugar;
1 teaspoon salt;
1 egg, for brushing uncooked pastries.

Preparing dough for sausages in dough in a bread machine:

Load into the bread machine: flour, kefir, butter, salt, sugar and yeast;
Based on the type of bread machine, the “Dough” or “Pizza” modes are suitable;
The machine will make the dough and let it sit and rise;
After the required time has passed, take out the bun, cut it into 15 pieces and roll out long thin strips about 5 cm wide.

This amount of yeast dough is enough for 14-15 sausages; you need to wrap them in strips in a spiral, slightly overlapping.

Place the resulting sausages in the dough into a baguette form (included with the bread maker), brush with egg and leave for 15-20 minutes.

Some housewives use a bread machine only to prepare yeast dough, and bake the semi-finished products themselves in the oven.

Yeast dough for future sausages can be kneaded without a bread machine. Watch the video on how to do it correctly:

Puff pastry for lazy sausages in a slow cooker

The peculiarity of preparing puff pastry lies in a certain method of rolling out using sunflower oil. It is advisable to roll out the sheets very thinly (2-4 mm); it is important to ensure that they do not tear.

Ingredients:

0.5 kg of premium flour;
1 egg;
200 ml kefir;
400 g butter;
0.5 teaspoon of salt.

Work process:

Sift the flour, add egg, kefir, salt, and knead. Give the flour mixture a round shape, cover and keep in a cool place for half an hour;
Heat the butter to a liquid consistency and add 2 tablespoons of flour;
Roll out the dough into a flat square, put butter in the middle, then mold it into an envelope shape and glue the edges. Next, roll out the dough into a rectangular shape, glue the opposite edges to the middle, cover and wait another half hour;
After the required time, repeat the previous manipulation: roll out and fold. Let it cool again for half an hour and the dough will be ready;
After the required time has passed, remove, roll out thinly and cut into strips for wrapping sausages.

When the dough is ready, you will need 5-6 medium sausages and a little butter (use it as a grease for the bottom of the bowl) to prevent the dough from burning (you can use parchment paper instead of butter).

Wrap each sausage with strips of dough, place in a bowl on the “Baking” / “Frying” mode and set the time to 40 minutes.

To avoid burning, sausages need to be turned over periodically.

If you don’t have time to mess with the oven, but want hot pies, then fry them in a frying pan. By the way, this filling is so simple that you can prepare it in 5 minutes.

Do you want summer warmth? So prepare the Sunflower salad one at a time. The bright sunny appearance of this dish will warm you and your family in inclement weather!

However, no one canceled porridge! They are useful and necessary for the body. Therefore, we advise you to stop by and read how you can cook rice porridge with excellent taste in a slow cooker.

Tips for preparing the base of delicious baked goods:

Before cooking, the flour must be sifted, this helps to increase oxygen in it, improves loosening, and the dough will be more fluffy;
To eliminate the flour mass from sticking to your hands, grease them with sunflower oil;
The amount of yeast added should correspond to the amount of rich foods such as sugar, eggs and butter. For 1 kg of flour you will need 40-60 grams of yeast. They are diluted with water or milk, which must be brought to a temperature not exceeding 30 degrees. Because if the water or milk is cold, it will slow down the proliferation of yeast fungi, and if it is too hot, it will lead to the death of the fungi, then the dough will not be able to rise;
When kneading the dough, it is better not to pour the flour into the liquid, but, on the contrary, to pour the liquid into the flour gradually, stirring at the same time;
If the flour mass turns out to be too soft and sticky, you can still roll it out, covering it with parchment paper, or you can use a regular bottle of cold water;
When cooked products are baked on iron baking sheets, instead of greasing the sheets with oil or fat, you can simply wet them a little with water.

Since sausages are another main ingredient of the dish, it is advisable to choose them carefully. Be sure to pay attention to the price; for high-quality sausages it is no lower than the cost of 1 kg of meat.

It is necessary to read their composition; if, in addition to salt and spices, they contain many unknown components, you can safely go further. The shelf life of high-quality natural sausages is no more than 3 days, and if they are placed in vacuum packaging, then the shelf life can be 15 days.

The most common type for baking is milk or cheese sausages or premium sausages, with a minimum content of harmful additives. It’s even better to choose sausages without cling film; this will save time, since it takes a long time and is problematic to remove the artificial casing from them.

To surprise your household with a new presentation of sausages in dough, we recommend taking note of the following video recipe. Here's how to prepare a wonderful snack:

Before the advent of hot dogs, our fast food lovers bought sausages in dough, but these baked goods, prepared at home, turn out much tastier and healthier. The duration of its preparation will be less than when baking pies, because you do not need to prepare the filling. This article tells you how to cook sausages in dough in the oven, slow cooker and in a frying pan from different types of dough.

Since puff pastry for sausages can be prepared in advance yourself, or bought in the same store where the sausages themselves are made, even a schoolchild can cope with the preparation of this pastry.

To feed the whole family delicious sausages in puff pastry, you will need:

500 g puff pastry;
10-14 (depending on size) sausages;
1 yolk;
30-45 ml milk.

Baking sequence:

Roll out the layer of puff pastry on a flour-dusted work surface to a thickness of 5-7 mm, then cut it into strips one and a half to two centimeters thick.
Carefully remove the casings from the sausages and wrap each with a strip of dough, slightly overlapping. Place the prepared sausages on a baking sheet covered with parchment at some distance from each other.
Shake the yolk a little until smooth with a small amount of milk. Lubricate the surface of the workpieces with the resulting mixture, paying special attention to the joints. This will not only give you a beautiful shiny crust, but will also prevent the dough from coming apart at the joints.
The sausage should be baked at 180 degrees for 20-25 minutes.

In yeast dough

Yeast dough prepared using the straight method can be used not only for pies and pizza, but also for other simple baked goods such as sausages in dough. With a minimum investment of time and products, this will allow you to create a delicious snack for school or work.

For one portion of dough, designed for ten sausages, you need to take:

250 ml milk;
90 g sugar;
30 g fresh pressed yeast;
2 eggs;
5 g salt;
100 ml sunflower oil;
500 g flour.

How to bake:

Stir sugar and yeast in warm milk. Pour a slightly loose chicken egg and a little vegetable into this mixture. Mix everything thoroughly, add salt, add flour and knead into a soft dough, which you will leave for 40 minutes to rise.
Knead the risen dough again and divide into ten equal parts, roll each into a rope, which is used to wrap one sausage. Place each of the pieces on the prepared baking sheet. Sausages in dough can be prepared with the addition of cheese. To do this, a longitudinal cut is first made in each sausage and filled with large cheese shavings, then the sausage is wrapped in dough and cooked as usual.
Beat the remaining egg with a fork until smooth and brush the sausages on the baking sheet. Allow the pieces to rest for 20 minutes, then place them in a preheated oven for 20 minutes at 200 degrees. Bake until deliciously golden brown.

Sausages in kefir dough

Sausages in dough in the oven can be prepared not only on the basis of puff pastry or yeast dough; such baked goods are also delicious using unleavened kefir dough. Fermented milk product for mixing can be taken with any percentage of fat content. Depending on this, more or less flour will be needed.

One serving of sausages in kefir dough includes:

200 ml kefir;
30 g sugar;
5 g salt;
5 g soda;
1 egg for greasing
30 g sesame seeds for sprinkling;
6-8 sausages;
300-320 g wheat flour.

Progress:

Dissolve all sugar and salt crystals in warm kefir. Then sift soda through a strainer, stir and leave until the mass foams and increases in size several times.
Sift the flour into the kefir mixture in small portions and knead into a soft but non-sticky dough. Let it rest for a quarter of an hour and you can start “packing” the sausages into the dough.
After wrapping each sausage in the dough in any usual way, transfer them to a greased or parchment-lined baking sheet. Brush the top with beaten egg and sprinkle with sesame seeds. Bake for 25 minutes to half an hour at 190-200 degrees.

With a base of butter dough made with milk

Butter and eggs are baked goods that make the dough heavier, but at the same time make it tastier. If you use proven proportions of ingredients, the baked goods will turn out appetizing and fluffy.

For sausages in butter dough we use:

250 ml milk;
1 egg and yolk for greasing;
30 g sugar;
50 g butter;
11 g dry yeast;
3 g salt;
500 g wheat flour;
12 sausages.

Procedure for kneading dough and baking:

Dissolve 5 g of sugar and yeast in warm milk. Leave the mixture in a warm place for 10-15 minutes. Grind the egg with the remaining sugar and salt.
Combine the egg with the dough, flour and soft butter. Knead the dough and divide it into twelve equal pieces.
Roll each piece of dough into a thin rope, which will be twice as long as the sausage, and wrap it around the sausage in a spiral.
Place the sausages “packed” in dough on a baking sheet, brush with yolk and bake in the oven after proofing for fifteen minutes until golden brown.

When baking sausages in the dough, you can sprinkle them with sesame, poppy or cumin seeds on top.

In a slow cooker

You can bake crispy sausages in dough even without an oven, just using the miracle helper of a multicooker. It is suitable for making baked goods from any type of dough, but products made from curd yeast dough are especially tender.

For it you need to take:

7 g dry instant yeast;
200 ml milk;
50 g sugar;
4 g salt;
200 g cottage cheese;
500 g flour;
2 yolks;
50 g butter.
7 sausages.

How to cook sausages in dough in a slow cooker:

For the dough, combine 50 ml of warm milk with sugar, yeast and two tablespoons of flour. Leave the dough for a quarter of an hour.
Meanwhile, rub the cottage cheese through a sieve into the remaining milk. Salt the resulting curd and milk mass, combine with the yolks and dough. Stir in flour. Gather the dough into a ball and leave it on the table, covered with a towel, for 1-2 hours.
When the mixture is ripe, wrap it around the sausages and place them on the bottom of a multicooker bowl greased with butter. Cook in the “Bake” mode for 20 minutes, then turn over to the other side and bake for the same amount of time using the same function.

Step-by-step recipe for cooking in a frying pan

Sausages in dough in a frying pan are, of course, not the healthiest dish, but despite the calorie content, this baking has many fans. In a frying pan you can cook a sausage wrapped in yeast, kefir, yeast-free and potato dough.

Since the recipes for the first two types of dough have already been described, let’s consider the option of baking with potato dough:

900 g potatoes;
1 chicken egg;
80 g flour;
salt to taste;
6-8 sausages;
100 ml vegetable oil for frying.

Baking steps:

Peel the potato tubers, wash and boil them in salted water until soft, drain the water and mash into a puree.
Let the potatoes cool, add the egg and flour. Knead soft potato dough.
Wrap each sausage in the resulting mixture and fry on all sides until beautifully golden brown. Remove the finished sausages to a paper towel to absorb excess fat.

How to wrap a sausage in dough in an original way?

There are several options for how to wrap a sausage in dough. Some housewives create edible masterpieces in the form of flowers and animals using dough and sausages.

But let’s consider more practical methods that do not require much manipulation:

With a tourniquet. A thin rope is formed from the dough, which is wrapped around the sausage, placing the turns tightly together.
Stripes. The dough is rolled out into a thin layer, which is cut into strips of one and a half to two centimeters. These strips are wrapped with a slight overlap around the sausages.
Pigtail. A piece of dough is rolled out into a round cake one centimeter longer than the length of the sausage. The sausage is placed in the center, the free edges are cut along the bias into strips 1-2 cm wide. Then they are folded alternately in an overlapping pigtail.
Pie. The dough is divided into two parts and rolled into rectangles, the width of which is equal to the length of the sausages, and the length is sufficient to place them at a distance of one and a half centimeters from each other. Place the sausages on one layer and cover with the second. Seal the edges and separate the sausages themselves by pressing the top layer of dough against the bottom layer with the back of a knife.

Sausages in dough in the oven are a simple and tasty baked goods, and also filling. The dish is very easy to prepare in your home kitchen.

Sausages in puff pastry without yeast are the easiest option, since there is absolutely no need to bother with kneading the dough, provided you use the finished product.

To prepare you will need:

the required number of sausages;
packaging of yeast dough;
one yolk.

Cooking step by step:

Thaw the finished dough, roll it into thinner layers and cut into strips.
We wrap each of the sausages with these strips so that it somewhat resembles a tube.
Place the preparations on a baking sheet. The top of the dough can be coated with beaten yolk.
Bring until golden brown and cooked in a hot oven for 20 minutes at 180 degrees.

Yeast base recipe

Sausages baked in yeast dough are especially tasty and soft.

Ingredients:

five grams of yeast;
half a spoon of salt;
the required number of sausages;
350 grams of flour;
spoon of sugar.

Cooking process:

Let's make the base first. Pour the yeast into a glass of warm water, add sugar and leave the mixture for 15 minutes until it swells.
Pour flour into a bowl, combine with salt, then pour in the yeast mass, bring to a lump, cover with a cloth and put in a warm place for an hour.
Then we turn the dough into a layer, cut it into strips no more than two centimeters wide and wrap the sausages in them.
Place the pieces on a baking sheet and then into a hot oven. The dish will be ready in 20 minutes when heated to 180 degrees.

Sausages in kefir dough

You can also cook sausages in dough using kefir, and even a product that is not entirely fresh will do.

Required ingredients:

300 grams of flour;
the amount of sausage depends on desire;
200 milliliters of kefir;
spoon of salt.

Cooking process:

Combine kefir with flour, salt and begin to knead so that the mass becomes elastic and soft.
Roll it out not too thick, cut it into strips, and wrap each of the sausages in them.
Place the pieces in the mold and put them in the oven to bake for 20 minutes, while the heating temperature should be 180-200 degrees.

On liquid dough

A recipe for the lazy and those who don’t have time to cook.

Ingredients:

egg;
approximately 250 milliliters of milk;
a glass of flour;
half a kilogram of sausages;
salt to your taste.

Cooking step by step:

Pour flour and salt into one bowl, lightly beat the egg in another and combine everything together, then add milk and knead until smooth.
Cut the sausages into medium pieces, if they are large, and place them in a mold. Bake them for 10 minutes in the oven at 200 degrees.
After this, quickly pour in the prepared flour mixture and put it in the oven again, but for 20 minutes at the same temperature.

Baking with cheese

Baking with cheese is always delicious and if it also comes with sausages, then you get double pleasure, which is very easy to prepare.

Required Products:

about 10 sausages;
150 grams of cheese;
any dough to your taste weighing 400 grams.

Cooking step by step:

We cut the cheese into thin rectangular slices, and turn the selected dough into a layer.
Cut it into medium-sized square pieces. And on each square, first we lay out the cheese, then the sausage and pinch the edges in the very center, so that it appears as if it were in an envelope.
We distribute all the resulting preparations on a baking sheet and bake for 20 minutes, heating the oven to 200 degrees.

With a base of butter dough made with milk

This dough option is very good for baking. Milk improves taste and increases the nutritional value of finished products. You won't find it in the store, so you'll have to prepare it yourself.

Ingredients for the dish:

50 grams of butter;
a spoonful of sugar and just a little salt;
milk approximately 240 milliliters;
6 grams of yeast;
about 12 sausages;
one egg;
450 grams of flour.

Cooking process:

Heat the indicated amount of milk slightly so that the temperature is no more than 40 degrees, add yeast and sugar, stir and let the mixture brew for about 10 minutes.
In another container, mix the contents of the egg with salt, a small amount of sugar, butter that has previously been melted to a liquid state, and then pour in the yeast mixture.
All that remains is to add flour and bring everything to the consistency of dough so that it is soft.
Divide it into pieces so that you get medium-sized balls, make ropes out of them and use a rolling pin to turn them into thin strips.
Now you need to wrap each sausage in them, so that they are like in a pigtail or in a spiral.
Place the prepared pieces on a baking sheet or baking dish and leave for 15 minutes until the dough rises slightly. If desired, the top of the products can be coated with yolk.
Bake for 20 minutes, pre-heating the oven temperature to 200 degrees.

How to wrap a sausage?

Wrapping a roasting sausage in a spiral with a thinly rolled strip is the easiest option, but there are several other ways to do this.

For example, in the form of a pigtail. To do this, take a lump of dough and press it lightly until it becomes flat. Place the sausage in the very middle, and cut the remaining edges in the form of Christmas tree branches downwards, then wrap each cut, throwing them over the sausage, on top of each other.
Another option is to place the sausage in a thin medium-sized flatbread, connect the edges in the middle so that the sausage is completely in the dough, and make transverse cuts in it, only the dough is cut, the sausage remains intact.
Another way is a boat. Take a thin flatbread, place the sausage inside, and fold the side edges towards the center. We pin the upper and lower parts together. The result should be a shape in the form of a boat or cradle. The dough surrounds the sausage on all sides, and it is inside, like in a recess.

Children love sausages in dough, and adults do not refuse this delicacy. You can prepare them in different ways - now you will learn about them.

How to cook sausages in dough in the oven

For this method, yeast or puff pastry is used. You can buy both at the store or make your own. Yeast dough recipe:

Pour 4 cups of flour into a bowl and add 2 tsp to it. dry yeast.
Mix flour with yeast and add 1 tsp. salt and 1.5 tbsp. Sahara.
Beat in one raw egg, pour in a glass of warm milk and add 2 tablespoons of vegetable oil.
Knead the dough and let it rise in a warm place.

Roll out the dough on a greased board and cut it into long strips. Place a raw sausage on each strip and wrap the dough around it. Place the blanks on an oiled sheet. Brush the top of the dough with beaten egg. Bake sausages in dough in the oven at 180 degrees.

Working with puff pastry is different in that it needs to be rolled out on a floured board.

How to cook sausages in dough in a frying pan

These sausages turn out tastier because they are fried in a large amount of oil. If you like fatty dishes, then cook according to this recipe. Puff pastry is not suitable for frying in oil, so use only yeast dough.

Pour enough oil into a deep, thick frying pan so that the sausages float in it. Place the dishes on the fire.
Wrap the sausages in the dough, but do not brush them with egg.
Place the sausages in the heated oil and fry until the dough increases in volume and has a beautiful golden brown crust.
Place the finished sausages on paper towels to drain excess fat.

How to cook sausages in dough - very tasty and beautiful

You can make the dish you are planning to cook in the oven even more appetizing:

After brushing the dough with egg, sprinkle it with sesame seeds.
Before wrapping the sausage in the dough, cut it lengthwise, but not all the way - you will get a kind of pocket). Place a long piece of hard cheese in it.
Stuff the sausages with herbs or fried mushrooms.

In the video at the end of this article, you will see unusual ways of wrapping sausages in dough.

Sausages in dough are good served with tea or coffee. They also go great with tomato juice or ketchup.