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Sweet sausage dough in dough. Sausages in the dough in the oven - the most delicious recipe

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

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

Everyone knows what purchased products are fraught with. That is why, as always, we will share with you the most useful and necessary tips in choosing purchased sausages. We will 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 cooking popular street food. This is a classic, a variant of puff pastry, rich yeast, with cheese crust and with potatoes. We will write each of the recipes in detail so that it is not even the slightest difficulty for you to prepare everything correctly.

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

It is known that a large number of products on store shelves and even markets are "artificial". That is, for example, fruits and vegetables can be bred artificially, and not collected from a real tree. Meat products can 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 rubber, creaks on the teeth. To all this, we can add that even eggs have already begun to be artificially hatched. That is, without the participation of the chicken at all.

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

The surface of the product must be smooth, without wrinkles;
There should be no mucus on top, sausages should not be wet. They may only be slightly damp;
If you buy sausages, the packaging of which indicates that they are made in accordance with GOST, you can be sure that this is the highest grade;
When pressed, the product should feel firm and elastic;
Edema of fat means that streaks, pure fat or ordinary water were added to the composition of sausages instead of meat;
A bright or, conversely, saturated color indicates that there is too much dye in the product;
Too soft product contains vegetable protein, and most likely soy.

To buy delicious natural product you just have to remember these few rules.

Simple sausages in the dough in the oven

Time for preparing

calories per 100 grams

A really simple recipe that even a culinary beginner 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. Too warm milk will kill the yeast activity and the dough will not rise.

For lovers cheese pizza We offer a good alternative. Just imagine this crispy, fragrant cheese crust that melts in your mouth.

How much time - 2 hours and 45 minutes.

What is the calorie content - 274 calories.

How to cook:

Heat the milk and add sugar to it, stir until the second component is dissolved;
Next, pour a glass of flour through a sieve and bring the dough until smooth, leave for twenty minutes;
When the yeast grows into a fluffy cap, pour it into a larger container and add salt, butter, two eggs and the rest of the flour through a sieve;
Mix the components until smooth;
Knead the dough for five minutes;
Next, place it in a bowl, cover with cling film and let rest in a warm place;
After two hours, punch down the dough and divide into required amount parts;
Remove sausages from packaging, and cut the cheese into two identical parts;
Grind one half with a grater, and cut the other into thin and long bars;
Turn each piece of dough into a sausage and hold with a rolling pin so that part of the dough becomes flat;
Make an incision in each meat product and insert a block of cheese into it;
Then wrap with dough and place each stick on a baking sheet;
Beat the third egg and grease each product with it;
Remove the baking sheet to the oven for seven minutes at 180 Celsius;
Then take out, brush again with egg and sprinkle with cheese, put 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 ones in the store yeast dough or replace it with yeast-free.

Recipe with potatoes

Such a delicacy can be prepared at least in order to eat more satisfyingly. Potatoes with meat product and dough - it's more like a full meal, isn't it?

How much time - 2 hours.

What is the calorie content - 173 calories.

How to cook:

The oil must be dissolved to a liquid state;
Pour warm milk into the butter and send one egg there;
Beat, add salt and sugar;
Pour in the yeast, dissolve it and pour half a glass of flour through a sieve;
Mix the ingredients and set aside the mass for twenty minutes;
After the time has elapsed, start adding more flour through a sieve until the dough becomes smooth, elastic and does not move away from the hands;
Remove the dough in a bowl under the film and let it rise twice;
Do mashed potatoes, add margarine and a little milk to it so that the puree becomes lush, fragrant and tender;
Divide the finished dough into two parts;
Roll out both parts into a sausage and cut it into identical rings;
Roll each ring in flour and roll out;
Put mashed potatoes in each cake, distributing it in the center in length. One tablespoon will be enough;
Put the sausage on the puree, and on both sides on the empty dough make cuts in one direction;
Cover the sausage with dough and grease each product with a beaten egg;
Move sticks from meat stuffing on a greased baking sheet and send for fifteen minutes in the oven at 50 degrees;
Then increase to 250 degrees and bake until golden brown.

Tip: bake products at a low temperature 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.

Fragrant sausages in puff pastry

Recipe for those who love aromatic and tender dough, in which dozens of soft layers. They crumble and it's not always convenient, but that's what puff pastry is all about and how delicious it is!

How long is 40 minutes.

What is the calorie content - 245 calories.

How to cook:

Defrost puff pastry, sprinkling it with flour so that it does not stick to the work surface;
Roll out each piece no thicker than 5 mm;
Cut into strips three centimeters thick;
Wrap each sausage in the dough and immediately place on a baking sheet with paper;
Preheat the oven to medium temperature;
Beat the egg and grease each product with it;
Place the baking sheet in the hot oven for twenty minutes.

Tip: you can take puff pastry with or without yeast. The result depends on the choice. If the dough is with yeast, then the products will rise, and if without them, then, accordingly, no.

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

How much time - 1 hour.

What is the calorie content - 321 calories.

How to cook:

Dissolve yeast in warm milk, add sugar and set aside in a warm place for ten minutes;
Break the egg, add salt, mix well;
Pour the prepared dough and soft butter into the egg, mix the mass well;
Pour flour through a sieve and knead a soft, elastic dough that does not stick to your hands;
Divide ready dough into 12 parts;
Roll a ball from each part, and then a sausage;
Roll out the sausage with a rolling pin and wrap each sausage;
Put all sausages on paper and grease each of them with yolk;
Let the products stand for fifteen minutes, and then send them to the oven for no more than half an hour.

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

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

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

To prevent the dough from drying out, pull out the sausages as soon as a slight blush appears. Further, it is already very simple to burn the finished delicacy.

Be sure to prepare such an appetizer at your leisure. Not only because it is easy and fast, but also because it is incredibly tasty and satisfying! Well, it's also quick and easy.

Butter dough according to GOST is a sponge dough of long fermentation. It turns out tender and airy, it is usually intended for pies, but I recommend trying sausages with it - the result is amazing! Yeast is not felt at all in the dough, on the second or third day the pastries are as soft and fragrant as just from the oven. And this is convenient, you can immediately afford a large portion of sausages in the dough for several days.

The only downside to this recipe is time. It took me 6 hours total to prepare. But keep in mind that the pure, active cooking time is only 1 hour. The dough stands for 5 hours and slowly approaches, it does not require your attention. I highly recommend going through this master class - your farm will have a recipe for one of the best types of muffins and classic sausages in the oven dough (from yeast dough).

Yield: 16 sausages

Ingredients

640 g wheat flour
46 g sugar (50 g)
2 eggs (70 g of a mixture of yolk and protein)
69 g margarine (70 g vegetable oil)
8 g salt (1 tsp)
23 g fresh yeast
170 g of water (I have plus another 100 g. Total 270 g of water)
vegetable oil

Cooking yeast dough for sausages

For dough in a container, mix 170 ml of warm (about 35 degrees) water and yeast. Pour 240 g of flour and mix everything well, cover cling film, making holes in it in several places to leave access for oxygen. We put the container in a warm place without drafts. After 2-2.5 hours, the dough will rise, increasing by 2 times.

Crack 2 eggs into a bowl and beat with a fork to combine the yolk and white. homogeneous mass. From this mixture, called melange, we need 70 g.

Pour the remaining 400 g of flour into a bowl for kneading dough and pour in 70 g of melange. The part of the egg mixture that remains will not be lost - we will grease the buns with it. Then add salt, sugar, vegetable oil or softened margarine, ready-made dough and another 100 ml of water, without which the dough will be too steep. Knead with your hands or with a hook attachment (mixer).

Biscuit yeast butter dough turns out smooth and uniform. We transfer it to a deep container, cover with a film and put it in a warm place without drafts for another 2-2.5 hours.

After 1.5 hours (by this time the dough will already rise well), we crush it so that air comes out of it, cover it again and leave it for another 1 hour. During this time, the dough for sausages will completely rise, and you can start working with it for real.

How to cook sausages in the dough in the oven

We clean the sausages from the cellophane casing. Lubricate hands, dough and the surface on which we will work, vegetable oil. We take out the dough and roll the sausage out of it, and then cut it into 16 equal parts.

From each part we roll out a 30-centimeter sausage (about 30 centimeters long). We wrap each sausage completely in a spiral with it - we are preparing “closed” sausages.

We work with a silicone mat or baking sheet, which we pre-lubricate with oil. We lay out the sausages, leaving a distance of at least 3 centimeters between them. I got 2 incomplete pans.

We cover the sausages in the dough with a damp towel so that the dough does not wind up, and set it to rise for another 20 minutes. During this time, we heat the oven to 220 degrees.

Add a couple of tablespoons of water to the egg mixture and grease the sausages on all sides for a glossy crust. We bake sausages in a yeast dough in the oven for 25-30 minutes. They should be nicely browned, which means ready.

An important point: the finished sausages should be cooled a little, and then they must be transferred from the baking sheet / silicone to the wire rack, where they should be allowed to cool completely. Then the bottom will not get wet and remain appetizing and crispy.

Sausages in dough - how many times such pastries rescued those who were always in a hurry and hungry. it tasty snack and a simple hearty snack that adults enjoy eating and that can be offered to children. But to be completely sure of the quality finished product, it is best to make this dish at home, choosing a recipe to your taste.

We offer the most popular baking options delicious sausage in the test on classical and original recipes. Having this or that list of products at hand, focusing on your taste preferences, you can always cook yeast-free, yeast or puff pastry with sausage for your family.

Simple recipes for sausages in the dough

You can please your family with delicious and satisfying pastries or surprise your guests with original homemade fast food at any time. We offer several popular quick recipes, which will diversify this appetizer, pleasing any gourmets. The simplicity and ease of cooking options will appeal to lovers of fried or oven pies, fans of yeast or puff pastry.

Sausages in dough - a classic version of yeast dough in the oven

The traditional sausage dough is rich with yeast. Such a bun, unlike the yeast-free version, will be very lush, ruddy and incredibly tasty. Even a slightly sweet muffin goes well with any type of sausage. Such sausages in the dough, baked in the oven, are easy to cook on your own, which will convince you detailed recipe with photo.

For the recipe you will need:

Flour 500 gr
Milk 180-200 ml
Egg 1 pc.
Butter 50 gr
Yeast (dry) 5 gr
Vegetable oil 1 st. a spoon
Sugar 1 teaspoon
Salt ½ teaspoon
Sesame as desired

Advice. It is allowed to cook these pastries without dry yeast, replacing them with fresh ones in the amount of 15 g.

Cooking method

Korn Dog - fried sausage in batter

Another traditional version will tell you how to cook sausages in dough by frying them in oil. it fast way a light buffet when guests are almost on the doorstep. And also this good recipe with a crispy crust for men's gatherings with a glass of beer.

Ingredients:

Sausages ½ kg
Milk 150 ml
Wheat flour 1 cup
Corn flour 1 cup
Egg 2 pcs.
Baking powder 1 teaspoon
Salt, paprika, spices taste

We offer step by step recipe with a photo, so that you can see for yourself how easy it is to cook Korn Dog at home.

Cooking method

Simple sausage in yeast-free dough

This easy recipe cooking muffins for sausages will be appreciated even by a novice cook. Without a long fuss with the dough, the cooking time is significantly reduced and in an hour lunch will be ready for a schoolboy or for himself at work. And household appliances will help to further facilitate the work with the kneading, because the proposed recipe can be used for a bread machine or a slow cooker.

Ingredients:

Sausages 500-600 gr
Flour 2 cups
Water 200 ml
Egg 1 pc.
Vegetable oil 1 st. a spoon
Sugar ½ tbsp. spoons
Salt to taste

Cooking method

Dissolve sugar and salt in water.
Mix it with oil.
Sift the flour on a cutting table.
Pouring liquid components into the flour in a thin stream, knead a homogeneous mass.
Knead it until smooth.
Advice. If you cook at home in household appliances, then lay the food in the bowl according to the instructions. Usually the following sequence is used: water, oil, sugar, salt, flour.
The finished ball of dough must be rolled out with a thickness of 0.7-0.8 mm.
This layer is cut into strips of medium width according to the number of meat products.
Wrap sausages with yeast-free dough.
Advice. If you want to give the dish originality, you can cook it with cheese. Wrap a thin sausage cheese sliced or put a piece of cheese next to it.
Place on a baking sheet parchment paper put sausages on it.
Lubricate the top of the blanks with beaten yolk, then put the muffins in the oven.
Bake a snack in hot oven by setting the temperature there to 180-200 degrees.

Sausages on a stick in puff pastry in the oven

How to make a quick and original version which will surely please the kids? It is enough to stock up on high-quality packaging of puff pastry. In addition, the proposed recipe will be useful for meeting with friends in a large company, because. baking is convenient to take in hand and it does not interfere with communication. Thanks to store-bought supplies, snacks can be replenished in minutes.

Ingredients:

Puff pastry 1 pack
Sausages 4 pcs.
Egg 1 pc.

Cooking method

Preheat the oven to 190C.
Allow frozen puff pastry to thaw for 20 minutes.
Note. You can also use normal shop dough, but with yeast options, baking will turn out more magnificent.
Cut the dough layer into identical triangles (8 pieces) or long strips.
Cut each sausage in half. Insert a skewer into each piece.
Wrap the sausage in the prepared strips. To do this, place a skewer with a piece of sausage on the wide edge of the triangle, wrap the product in the form of a tube.
Put the blanks on a baking sheet, grease their tops with whipped yolk.
Bake the buns in the oven for 15 minutes.

To see the video of this recipe, you can watch:

Ways to wrap sausages

Such simple baking, like a sausage in dough, according to any recipe it turns out delicious, but it can also be turned into cooking masterpiece, beautifully wrapped sausage product. Consider traditional and festive folding options so that the appetizer pleases not only the stomach, but also the eyes.

You will find these and other options in detail in the video.

Note to the hostess or how to make baking successful

Yield: 16 sausages

Ingredients

640 g wheat flour
46 g sugar (50 g)
2 eggs (70 g of a mixture of yolk and protein)
69 g margarine (70 g vegetable oil)
8 g salt (1 tsp)
23 g fresh yeast
170 g of water (I have plus another 100 g. Total 270 g of water)
vegetable oil

Cooking yeast dough for sausages

For dough in a container, mix 170 ml of warm (about 35 degrees) water and yeast. Pour 240 g of flour and mix everything well, cover with cling film, making holes in it in several places to leave access for oxygen. We put the container in a warm place without drafts. After 2-2.5 hours, the dough will rise, increasing by 2 times.

We break 2 eggs into a cup, shake with a fork so that the yolk and protein are combined into a homogeneous mass. From this mixture, called melange, we need 70 g.

Spongy yeast dough turns out smooth and uniform. We transfer it to a deep container, cover with a film and put it in a warm place without drafts for another 2-2.5 hours.

How to cook sausages in the dough in the oven

We clean the sausages from the cellophane casing. Lubricate hands, dough and the surface on which we will work with vegetable oil. We take out the dough and roll the sausage out of it, and then cut it into 16 equal parts.

From each part we roll out a 30-centimeter sausage (about 30 centimeters long). We wrap each sausage completely in a spiral with it - we are preparing “closed” sausages.

We work with a silicone mat or baking sheet, which we pre-lubricate with oil. We lay out the sausages, leaving a distance of at least 3 centimeters between them. I got 2 incomplete pans.

We cover the sausages in the dough with a damp towel so that the dough does not wind up, and set it to rise for another 20 minutes. During this time, we heat the oven to 220 degrees.

Before wrapping the sausage in the dough, it needs to be done, and yeast is not cooked quickly. Activate yeast. To do this, pour dry yeast, sugar and 1-2 tablespoons of flour into a cup with milk heated to a warm state, stir well with a whisk so that there are no lumps, cover the cup with a lid and put in a warm place for at least 30 minutes. characteristic the yeast cap indicates that the yeast is activated and ready to be kneaded.

In a clean medium-sized cup, sift the remaining flour, add salt, beat in the egg, pour in the melted butter(or creamy margarine), activated yeast mixture and stir with a wooden spoon. When mixing with a spoon becomes problematic, put the flour mass on a floured cutting board and knead with your hands an elastic, non-sticky dough, which should be shaped into a ball, placed in a clean cup, covered with a towel and left to rise in a warm place for 1.5-2 hours . During this time, you can knead it 1-2 times.

For kneading yeast dough, never use products that have just been in the refrigerator. It is desirable that the ingredients are room temperature, which will speed up the rise of the dough and make it more magnificent.

Put the risen dough on a cutting board, knead well and divide into 25 equal pieces weighing about 45-50 grams.

On a cutting board, roll a tourniquet about 15-20 centimeters long from each piece. Connect the ends of the resulting bundle in the form of an oblong bagel and place on a baking sheet covered with baking parchment.

Peel the sausages from the shell and place in each hole of the bagel blanks. Leave everything to proof for at least 30 minutes, covered with a clean towel.

Wash dill and parsley, dry well and chop finely. Can also be used as a green green onion. Cheese grate on a medium grater. Beat the yolk lightly in a cup, adding the required amount of cream.

Using a pastry brush, brush the formed sausages with whipped yolk after proofing, sprinkle with finely chopped dill and parsley and grated cheese.

Bake sausages in dough in a yeast oven sweet dough about 30 minutes, until browned. The temperature is 180 degrees.

Sweet sausage dough in dough. Sausages in the dough in the oven - the most delicious recipe

Recipe with potatoes

Fragrant sausages in puff pastry

Ingredients

Cooking yeast dough for sausages

How to cook sausages in the dough in the oven

Simple recipes for sausages in the dough

Sausages in dough - a classic version of yeast dough in the oven

Korn Dog - fried sausage in batter

Simple sausage in yeast-free dough

Sausages on a stick in puff pastry in the oven

Ways to wrap sausages

Ingredients

Cooking yeast dough for sausages

How to cook sausages in the dough in the oven

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