How to make sausages in dough at home: 5 recipes

Recipe 1: sausages in yeast dough (with photos step by step)

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 1/2 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.

Sausages in dough fried in a frying pan (from potato dough)

Thanks to this recipe you will get unique sausage pies. When frying in a frying pan, the main thing is to use a sufficient amount of oil, sometimes it comes to the point that the layer of oil covers half the height of the pie. The dough can be anything, but for variety, let’s give an example of potato dough.

What you need for cooking:

— potatoes 8-10 pcs.; — sausages 10 pcs.; - egg 2 pcs.; - flour 0.5 cups; - garlic 3-4 cloves.

1. Wash the potatoes and set them to boil in salted water. Then cool, peel and finely grate into a convenient container or turn into a puree using a special masher. You can grate a little cheese (100 grams)

2. Add two chicken eggs there, mix the spices until smooth

3. Sift half a glass of flour and mix thoroughly. Divide into equal pieces according to the number of sausages.

4. Turn each piece into a flatbread, place the sausage in the middle. And we cover it on all sides.

If the sausages are very long, you can cut them into pieces.

5. Roll in flour or breading and place in a frying pan with heated sunflower oil (oil layer 2-5mm thick). When deboning, you can use your favorite herbs and spices.

6. Fry each side until golden brown.

If there is a lot of fat left on the surface of the pies, then let them lie on a paper napkin or towel, and also blot it on top.

If you add onions and herbs fried in a frying pan to potatoes, then you get portions of a full breakfast in the guise of sausages in dough.

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.

Pour the rest of the milk into a large bowl, add 1 chicken egg, mix.

Add yeast milk.

Then add sifted wheat flour and salt in parts.

Knead the dough, gradually adding soft butter.

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.

Now we clean the sausages.

Divide the dough into several parts and roll each into a thin layer.

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

We wrap each sausage in a strip of dough, tucking the ends so that they do not open during baking.

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

Dough

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.

Filling

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.

Without yeast

This is a very popular snack that is not so difficult to prepare at home even for an inexperienced cook. Sausages in dough without yeast will serve as an excellent snack option; you can take them to a picnic, work or a walk with your child. To reduce the time required to knead the flour mixture, you can use a bread maker. The preparation of sausages in dough is described below with a photo and in detail.

Ingredients:

1st grade flour - 2 tbsp;
egg;
water – 200 ml;
sugar – ½ tbsp. l.;
sunflower oil – 1 tbsp. l.;
salt.

Cooking method:

Pour water, butter into the bread maker bowl, add sugar/salt.
The sifted flour should be added last.
Activate the “Pizza Dough” option on the device and wait an hour.
Place the flour mixture on the table, divide it in half, roll out each piece, forming layers no thicker than 7 mm.
Each sheet should be cut into narrow strips into which to twist the sausages, moving in a spiral.
Next, place the yeast-free appetizer on a baking sheet lined with parchment, brush with egg, bake for 25 minutes, heating the oven to 200 degrees.

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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!

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:

Peel the potatoes, wash and boil in salted water.
Drain the water, let the potatoes cool and grind through a meat grinder.
Pre-boil the sausages and cool.
Add two eggs to the potatoes, add salt, add flour and semolina and mix thoroughly. Knead the stiff dough.
Roll out the dough one centimeter thick, cut into rectangles the size of sausages.
Place the sausage in the middle of the dough and pinch the edges.
Bake in a preheated oven at 200 degrees for 30 minutes.
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:

Remove film from sausages.
Preheat the oven to 200 degrees, pour vegetable oil into a baking dish and place the sausages in a row.
Bake the sausages for 10 minutes.
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.
Remove the sausages from the oven, pour the dough on top of them to ¾ of the height.
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:

Sift the flour into a bowl and add salt.
Beat the eggs with a fork and pour into the flour.
Add warm water and vegetable oil to the flour and mix thoroughly with a spoon.
Knead the dough with your hands, cover it with a towel and leave in a warm place for 60 minutes.
Divide the dough into small pieces.
Roll each piece into a rectangle the size of a sausage.
Place the sausage on the edge of the dough and wrap it with your hands.
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:

Sift the flour into a bowl and add salt, beat the egg there.
Add sour cream to the ingredients and mix well with a spoon.
Knead into a soft dough that does not stick to your hands. If necessary, you can add more flour or a little vegetable oil.
Cover the dough in a bowl with cling film and place in the refrigerator for one hour.
Roll out the dough into a layer 0.5 centimeters thick, place a sausage in the middle of each.
Pinch the edges of the dough around the sausage.
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.

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.

Next, drive the eggs into the bowl and beat them; brush the workpieces with the resulting egg mixture.

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!

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.

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.

Remove the finished sausages with a spatula onto a plate and let them cool. And you can treat yourself! Delicious.

Description of preparation:

Sausages in dough in the oven are a great weekend dish.
The yeast dough should rise a little. Once the sausages are wrapped in the dough, let them rest for 15 minutes. Sausages in dough in the oven can be prepared with ready-made puff pastry. Serve sausages baked in the oven with ketchup or other sauce. If you have small children, invite them to cook sausages in dough. It's so interesting: wrapping sausages in dough, and then waiting for them to bake and guessing whose creation is whose. Cooking together is so much fun and will be memorable for years to come. Good luck and bon appetit! Purpose: For the festive table / February 23 / Buffet Main ingredient: Meat / Offal / Sausages / Dough Dish: Baking / Pies