What a beautiful way to serve sausages! (ideas and master classes)

Step-by-step recipe for sausages in dough

Small, high-quality “milk” sausages are well suited for baking. I buy a package containing 10 pieces, each up to 12 cm in length. The ingredients are designed for this quantity and size. If the sausages are in a casing, it must be removed. No additional preparation is required.

The dough must be prepared in advance. It's yeasty, so it takes time to prepare. As I already said, we make butter dough - with the addition of milk and butter. Sift the wheat flour. Pour 2 cups of flour into a large bowl, leaving the rest for kneading the dough. Add 0.5 tsp. fine salt, 2-3 tsp. Sahara. Add half a packet of dry “quick” yeast for flour - this is about 5-6 grams. Mix flour and dry ingredients thoroughly.

Heat the milk – it should be noticeably warm. Melt the butter. Add warm butter and milk (about 40 degrees) to the flour and immediately knead the dough. Gradually adding the rest of the flour in small portions, knead a soft, homogeneous dough that does not stick to your hands. Cover the bowl with a cloth and place in a warm place. After about 45 minutes the dough will rise and increase in volume. Knead it with your hands and leave for another 45 minutes to rise again.

When the dough has risen again, knead it easily, then divide it into parts according to the number of sausages. By the way, if you need to increase or decrease the quantity, all components change proportionally. Sprinkle the table with flour, lay out the pieces for further rolling.

You can use a rolling pin, or stretch the piece with your hands. The dough is soft but elastic, stretches easily, and is formed into thin pieces of the desired size and shape.

By and large, it doesn’t matter at all what shape the piece of rolled out dough turns out to be. It can be an oval or a rectangle

It is important that the width in the middle allows you to lay a whole sausage, so that its tips extend slightly beyond the edge.

Using a knife, make 4-5 cuts on both sides of the sausage, not reaching the middle of the dough. This is needed to wrap the sausage. Place one sausage in the middle of a piece of dough, leaving stripes on the sides. Alternately wrap strips of dough around the sausage, starting from one end, forming a “Christmas tree”. So, wrap all the strips in turn - one on the right, one on the left, etc., until all the strips on the sides are wrapped.

The end result will be a product that looks like (after all, the Americans are right) a pig in a blanket or diaper. It is important that the ends of the sausages peek out from the ends, since during baking the dough will rise a little more and cover these holes. Line a baking tray with baking paper and grease it with a small amount of vegetable oil. Place all prepared products at intervals. Let the baking sheet stand for 10-15 minutes.

Preheat the oven to 200 degrees. In a small cup, mix the contents of one chicken egg with 2 tbsp. water, shake well. Use a brush to grease all our products that are laid out on a baking sheet. Do not pour out the egg mixture; you will need it. Place the baking sheet in the oven.

Bake for 10 minutes, then remove the baking sheet and brush the top with the egg mixture again. This will enhance the blush of the dough. Place the pan back into the oven. If possible, you can brush the dough with the egg mixture three times - my friends suggested it, thanks for the idea. In addition, if desired, you can sprinkle the dough with a pinch of white or black sesame seeds, cumin or cumin during the last brushing. Although this is not an acquired taste, it is often found in world cuisines.

The total baking time can be more than half an hour. This greatly depends on the properties of the particular oven, as well as the desired blush. In any case, it is worth visually checking the degree of readiness. Remove the finished dish from the oven and let it cool slightly - eating hot dough is not very healthy. Buns with sausages can remain on a plate or in a basket until the end of the day, they just need to be covered with a napkin. They can keep in the refrigerator for 2-3 days. They are convenient to heat in the microwave - 20-30 seconds at full power. They almost completely restore taste.

By the way, you can not wrap the dough like a Christmas tree, but cut a very long strip of dough 2.5-3 cm wide, wrap the sausage around with a continuous ribbon from edge to edge. Serve for lunch, especially with first courses, or as a treat - children will be delighted. If you want, add ketchup or tomato sauce, homemade mustard. Very tasty with broth or tomato juice - this is from childhood.

Sausages in a frying pan

Sausages cooked in a frying pan, due to their fat content, are not recommended to be included frequently in the diet of all people, regardless of their age and health status.

What ingredients will you need?

To cook a roast with sausages in a frying pan you will need:

Step-by-step cooking process

It is recommended to prepare the dish according to the algorithm below:

1. First you need to peel the potatoes, then cut them into medium-sized cubes.
2. Potato wedges should be placed in a preheated frying pan greased with vegetable oil and then fried until golden brown.
3. While the potatoes are frying, you need to peel and finely chop the carrots and onions. Next, they should be mixed and fried in a frying pan in a small amount of vegetable oil.
4. While the vegetable mixture is fried until half cooked, you need to peel the sausages, then cut them into cubes and place them in a frying pan with the onions and carrots.
5. The vegetable mixture with sausages should be seasoned and fry in a frying pan for another 4-5 minutes, constantly stirring the ingredients, avoiding them burning or sticking to the bottom of the dish.

6. Next, you need to place the potatoes, sausages, onions and carrots in a deep saucepan, pour water into the container, cover with a lid and simmer over medium heat for 15 minutes.

Rules for serving dishes, decoration

It is recommended to serve the roast with sausages hot, after transferring the dish into clay pots.

For decoration, you can use fresh herbs or a salad of cucumbers, tomatoes and cabbage.

Sausages baked in lavash

This recipe for cooking hot sausages in dough in the oven is no more complicated than the previous one. You don’t have to bake thin pita bread yourself: like puff pastry, it’s easy to buy in the store. If desired, you can wrap ready-made mashed potatoes in pita bread along with the sausages - this way you will get not only a tasty, but also a very satisfying snack dish.

Ingredients:

• Thin pita bread - 1 sheet.
• Hard cheese – 150-200 gr.
• Any sausages – 8-10 pcs.
• Ready mashed potatoes – 200 gr. optional.
• Vegetable oil - as much as needed.
• Egg – 1 pc.

Cooking process:

1. First, cut the pita bread into strips - their width should be as long as a sausage. Then cut each strip of pita bread lengthwise into 3-4 pieces. Each piece should wrap the sausage well.
2. Salt and pepper the puree to taste.
3. Grate the cheese.
4. Beat the egg in a bowl.
5. Further. Spread a thin layer of mashed potatoes on each piece of pita bread and sprinkle with grated cheese. Place the sausage on top and wrap it in pita bread. (Mashed potatoes are not necessary in this recipe; you can wrap just sausage and cheese in pita bread, and the pita bread can be spread with ketchup or tomato sauce).
6. Grease a baking tray with vegetable oil (or baking paper, if you will be using it). Place the sausages on a baking sheet and brush with beaten egg.
7. Bake until golden brown at 180-200 degrees (10-20 minutes depending on the oven). Sausages in lavash “dress” can not only be baked, but also fried in a frying pan over low heat. However, in the oven the dish turns out not so fatty.

Bon appetit!

Sausages stuffed with cheese and mushrooms

Sausages can be used to make a flavorful, hearty lunch or dinner, especially if you add cheese or mushrooms to the dish. An original and tasty dish is stuffed sausage.

To stuff a sausage, remove the flesh using a knife with sharp serrated edges.

What ingredients will you need?

To prepare the dish you need to stock up on:

• sausages 3-4 pcs.;
• mushrooms 80 g;
• onions 1 pc.;
• cheese 80 g;
• mayonnaise 1-2 tbsp. l.;
• salt, ground black pepper.

Step-by-step cooking process

Cooking begins with preparing the products:

• The sausages are peeled from the film, the mushrooms are washed and cut into thin layers. Peel the onion, wash it, cut it into small cubes;
• chopped vegetables are placed on a hot frying pan and fried in sunflower oil. The mass is constantly stirred, salt and pepper to taste;
• The sausages are cut in half, the flesh is removed with a knife with sharp serrated edges, leaving a kind of “boat”. The remaining pulp must be finely chopped and simmered together with vegetables for 5-10 minutes;
• Place the filling in each “boat” and add 0.5 tsp. mayonnaise, sprinkle with grated cheese.

The blanks are transferred to a baking sheet covered with parchment paper and placed in an oven preheated to 190°C. Bake sausages at 210°C for 17 minutes.

Sausages in yeast dough: step-by-step recipe

Ingredients for 10 pieces:

• Medium-sized sausages – 10 pcs.;
• Premium flour - 2.5 cups;
• Warm water – 1 glass (250 ml);
• Yeast (fast-acting) – 2 tsp;
• Chicken egg – 1 piece;
• Vegetable oil – 3 tbsp. l.;
• Salt – 0.5 tsp.

Cooking time: 2 hours.

How to cook sausages in yeast dough in the oven

1. Pour flour into a bowl (use a 250 ml glass). Add salt and yeast to it and mix. Pour warm water in a thin stream and mix first with a spoon, and then use your hand. Add vegetable oil (2 tbsp) and knead the dough until it comes off well from your hand. It will take about 10 minutes. Cover the bowl with the preparation with a towel and leave it on the table.

2. After about 1 hour, the dough will rise, and a stunning aroma of yeast dough will appear in the kitchen.

3. Lightly sprinkle the work surface and fingers with flour. We tilt the bowl with the dough and place it on the table with our hands. We make a thick sausage, divide it into 10 parts and, sprinkle each part with flour, round it in the palm of our hand.

4. We don’t wait for the dough to rise again, but immediately begin further work. We clean the sausages from the casing.

5. Take the prepared balls one by one in your hands, stretch them, pressing them with your fingers, and get a long thin sausage. To accurately determine its length, simply wrap the sausage. She should make 4-5 turns around the sausage.

6. Place one end of the dough under the sausage (hold it in one hand), and wrap the sausage with the other hand. We make several turns and also secure the other edge of the dough under the sausage. If you want to make original baked goods, you can cook sausages in flowered dough.

7. Twist all the sausages in this way and place them on a baking sheet or in a mold with foil (pre-lubricate with remaining oil). A medium-sized mold holds 6 sausages; we use 2 molds. Leave for 10-15 minutes for the dough to increase in volume.

8. In a bowl, beat the egg with a fork. Lubricate the expanded sausages in the dough on all sides with the mixture and place in the oven. First we set it to 200 degrees. Bake the products for 30-40 minutes (depending on the oven).

9. As soon as the dough is covered with a beautiful brown color, take out the aromatic sausages and leave them in the mold for 15-20 minutes to cool slightly. To speed up the process, the products can be transferred to a wire rack.

10. Transfer the delicious beautiful sausages in the dough to a plate and serve. They go great with hot coffee, tea or cold drinks.

Similarly, you can prepare cutlets in dough or chilled sausages. Pre-fry the cutlets and sausages in a frying pan.

To add some zest to the dish, add hard cheese to the sausages. We make a deep longitudinal cut on the sausages, add grated hard cheese into it, wrap it in dough and continue as per the recipe.

Stewed cabbage with sausages for dinner

Due to the modern rhythm of life, housewives do not have enough time to prepare culinary masterpieces.

In this case, the optimal solution would be to stew cabbage with sausages - this is a budget-friendly, tasty and simple dish.

What ingredients will you need?

To prepare the dish you need to stock up on:

• white cabbage 0.5 kg;
• 1 carrot;
• onions 1 pc.;
• tomato paste 2-3 tbsp. l.;
• sausages 4 pcs.;
• salt, pepper.

Step-by-step cooking process

The actions of the cook must be consistent:

• Wash the carrots and chop them using a coarse grater. Remove the husk from the onion and cut it into small cubes;
• To chop cabbage, use a special shredder. Heat a frying pan with sunflower oil, fry the onion for 5 minutes;
• Next, you need to fry the carrots for 6 minutes, stirring them constantly;
• shredded cabbage is transferred to a frying pan and stirred into the frying mixture. The cabbage must be simmered for 20-30 minutes, periodically adding water;
• in a cup mix 2-3 tbsp. l. water, tomato paste, 0.5 tsp. salt and spices;
• vegetables are stewed for 25 minutes. and prepare the sausages at the same time. They are peeled from the film, cut into rings, and fried until golden brown.

Fried sausages are poured into the vegetables, stirred, removed from the stove and served.

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.

Sausage stew with potatoes and other vegetables for lunch

Modern factory-produced sausages are made from a tiny amount of meat, meat substitutes, flavorings, flavorings and dyes. Such products contain a high concentration of stabilizers and preservatives that are harmful to the human body. If it is not possible to prepare sausages yourself, it is recommended to use high-quality ready-made products.

What ingredients will you need?

To prepare sausage stew you need to stock up on:

• onions 1 pc.;
• 1 carrot;
• bell pepper 1 pc.;
• potatoes 0.5 kg;
• tomato paste 1.5-2 tbsp. l.;
• 1 bunch of dill;
• sausages 5 pcs.;
• paprika, ground thyme 1 tsp each;
• salt, ground black pepper.

Step by step process

The stew is prepared in several stages:

• wash the vegetables and cut them into squares. The frying pan is heated with sunflower oil;

• chopped vegetables are fried for 2-3 minutes. Wash the potatoes, cut into medium-sized cubes;
• potatoes are added to the vegetable frying, salted, peppered, mixed with paprika and thyme;
• water (4 tbsp) is diluted with tomato paste, poured into potatoes, stirred and covered.

Cook the stew over medium heat, stirring the vegetables constantly. After 20 min. The vegetable mass is mixed with chopped sausages and simmered for 5-10 minutes.

What can I add?

If desired, you can add zucchini, green peas, corn, and asparagus to the stew.

Rules for serving the dish

The hot stew is poured into a plate, garnished with a sprig of dill, and served with sour cream.

How to cook fluffy sausages in bunnies dough

Puff sausages made from the most delicate yeast dough in the shape of funny bunnies will really appeal to both adults and children. Delicious, fluffy, airy, soft bun with a light crispy crust and juicy sausage inside. And the way they are made – in the shape of bunnies – will delight young tasters.

The dough is very easy to prepare. The main condition is to strictly follow the recipe and maintain the required time so that it is suitable. Thanks to the cooking technique, it rises perfectly, and the finished products are simply incredibly fluffy.

You will need:

• kefir – 250 ml;
• flour – 350-400 gr.;
• sugar – 100 gr.;
• butter – 50 gr.;
• dry yeast – 1 pack;
• vanillin – 1 pack;
• sausages – 6-8 pcs.;
• chicken egg – 2 pcs.;
• salt – 0.5 tsp.

Cooking stages.

In a deep bowl, combine half the sugar with kefir and mix well. Kefir should be slightly warm. Then add yeast and mix everything again. Cover with a towel and leave on the counter for 15 minutes.

After a quarter of an hour, break 2 eggs into the dough, add the remaining sugar, salt, and vanillin. Mix well.

Then add the flour sifted in advance - it is better to do this in several additions, stirring constantly.

After this, add melted butter to the dough. Mix everything again. Cover the bowl with the dough with the same towel and leave at room temperature for 1.5 hours.

After 1.5 hours, lightly knead the dough with wet hands and leave for another half an hour.

After 30 minutes, sprinkle the table with flour and move the dough so that it does not stick to your hands. Stretch into a sausage and divide into 6-8 parts.

Take 1 piece and roll it into a long, rather thin sausage. Fold it on the table in a narrow horseshoe.

Take the upper part of the horseshoe, lift it, bring it over and place it approximately in the middle, and lightly pull the new upper part, forming a loop. Place the sausage through it. The 2 free ends will be bunny ears.

Using a toothpick or wooden skewer, draw eyes and a nose. Then insert black peppercorns into these holes. Repeat with all remaining products. Leave under the towel for 5 minutes.

In a separate cup, beat the egg with milk. Brush the bunnies generously with this mixture.

Bake at 180 degrees until golden brown.

How to cook sausages in dough:

Very important: all ingredients for the dough from Richard Bertinet must be at room temperature, so remove everything from the refrigerator in advance. Beat the eggs into a container, add butter (margarine) and sugar with vanilla, beat everything until smooth.

Beat eggs and soft butter into a bowl

Pour lukewarm milk into the egg mixture and beat again.

Add warm milk

Mix the bulk ingredients: flour, yeast and salt. I used dry yeast, it states that after mixing with the flour, you need to let it sit for another 15 minutes (I didn’t pay attention to this at all before), now I did it as written))

Add yeast to flour and stir

Pour the egg-milk mixture into the flour and knead the dough, knead thoroughly

Richard Bertinet recommends beating it well on the table - to be honest, I had neither the strength nor the time and I missed this moment, and yet the result is gorgeous!

Pour the egg mixture into the flour mixture

Place the dough in an enamel bowl and leave it in a warm place to rise for an hour, while covering it with a lid or wrapping it in a towel.

Sausage dough in dough

Oil painting in an hour)) Done!

Sausages in yeast dough recipe

Roll out the yeast dough into a rectangular layer, 1 cm thick. Cut the dough into strips lengthwise and “wrap” the sausage slightly overlapping.

Roll out yeast dough for sausages

Place the sausages on a baking tray lined with parchment paper and, covering with a towel, leave to rise for 25-30 minutes.

Leave the sausages to rise for 25-30 minutes

Here are our sausages in the dough, grease with yolk, beaten with milk and sprinkle with sesame seeds (optional). Place in an oven preheated to 180 degrees for 25-30 minutes until golden brown.

Brush the sausages in the dough with egg and sprinkle with sesame seeds

This is how beautiful we got))) Ruddy, incomparable, airy - everything you want from baking quickly and without problems)))

Homemade sausages in dough

Here is the result))) Only in the heat of the moment)) Prepare such a surprise for your family))

How to cook sausages in dough

And here comes the breaker! Airy, melt-in-your-mouth dough and a hot sausage)) It seems to me that a simpler and faster recipe for dough for sausages in dough cannot be found)) Bon appetit!

Sausages in dough

Sausage stuffed pie

Every housewife can make a sausage pie; it doesn’t take much time or effort. The dough turns out airy, light, flaky. Sausages can be replaced with snack sausages and sausages.

What components are needed

The pie is made from:

• butter 100 g;
• milk 0.5 l;
• eggs 1 pc.;
• flour 900 g;
• dry yeast 5 g;
• sugar 5 g;
• sausages 1 kg;
• cheese 160 g.

Step-by-step cooking process

The preparation of the pie occurs in several stages:

• To create a yeast dough, beat an egg with warm milk, sugar, and yeast. Mix everything thoroughly with a whisk, add salt and pepper;

• 100 g of butter is taken out of the refrigerator in advance; it should warm up at room conditions. It is finely chopped and mixed with the other ingredients;
• The flour must be added gradually, the dough should be dense. It is kneaded before the butter begins to melt;
• the dough is wrapped in plastic wrap and placed in the refrigerator for 40 minutes;
• Remove the film from the sausages and use a coarse grater to chop the cheese;
• The dough is cut in half, one portion is rolled out into a thin layer 1.5 mm thick and cut into strips. The remaining portion is rolled out into a layer and placed in a mold lined with parchment paper;
• All sausages are cut into 2 parts, half of them are wrapped in strips of dough, and the edges are sealed. The rest is cut into 4 more pieces and wrapped in strips of dough. Place several sliced ​​sausages in the center of the casserole.

To grind hard cheese, use a coarse grater. Sprinkle the resulting mixture over the pie and cover it with the remaining strips of dough. Beat an egg in a container and brush the pie with the egg mixture using a pastry brush. Preheat the oven to 190°C, bake the cake for 40-45 minutes.

General rules for choosing products

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 70 minutes

calorie content per 100 grams 345 Kcal

How to cook:

1. Heat the milk so that it is warm, not hot;
2. Pour 100 ml of warm milk into a glass, add 5 grams of sugar there and stir until the crystals dissolve;
3. Add yeast and stir until smooth, leave for ten minutes so that the dough rises into a fluffy foam;
4. Break the egg, add salt and remaining sugar, mix;
5. Add the remaining milk and dough to the egg and mix;
6. Cut the warm butter into cubes, add to the future dough and bring to homogeneity using a spatula or spoon;
7. Pour flour through a sieve and knead into a soft, elastic dough;
8. Divide the dough into twelve parts and roll them into balls;
9. Make a sausage out of each ball, which will be twice as long as the sausage;
10. Roll out the sausage with a rolling pin until it becomes flat (no thinner than two millimeters);
11. Wrap the sausage in a spiral shape in the dough;
12. Repeat with each sausage;
13. Grease a sheet of parchment with a drop of oil and place the sausages in the dough on top;
14. Beat the yolk with one spoon of water and brush each stick with the filling;
15. Let them rest for fifteen minutes;
16. Place in a heated cabinet for 25-30 minutes until golden brown.

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.

Sausages with rice

You can also cook sausages with rice and vegetables. This dish is tasty and juicy, first of all, thanks to the fat released from meat products, as well as vegetable juice.

What ingredients will you need?

To prepare sausages with rice you will need:

Step-by-step cooking process

It is recommended to prepare the dish according to the algorithm below:

1. First you need to cook the rice as usual.
2. While the rice is cooking, peel the sausages, cut them into circles, and then place them in a hot frying pan, previously greased with oil.
3. Next, you should alternately add peeled and chopped vegetables to the sausages, constantly stirring the fried mass. It is recommended to place the cabbage last.
4. When all the ingredients are used, the mixture must be seasoned, covered with a lid and simmered until fully cooked.
5. Before serving the finished dish, sausages and vegetables should be mixed with rice.

Rules for serving dishes, decoration

It is recommended to serve sausages with rice hot, immediately after they are cooked.

To decorate and increase the aroma of the dish, finely chopped fresh herbs should be evenly distributed over its surface.

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.

Fried eggs with sausages simple recipe

To make our scrambled eggs and sausages attractive, we use brightly colored products.

Required Products:

• Eggs – 1 pc.;
• sausages – 1 pc.;
• cherry tomatoes – 3 pcs.;
• parsley – 1 sprig;
• dill greens – 1 sprig;
• vegetable oil – 1 tbsp. l.;
• salt to your taste.

Preparation:

Pour vegetable oil into a frying pan; when it is hot, break an egg into the frying pan. This must be done carefully so as not to damage the yolk.

Interesting to know! Cherry tomatoes contain vitamin K, which helps absorb calcium and promotes normal kidney function.

Peel and cut the sausage into circles, send to the egg, distributing the sausage around the yolk. When ready, transfer to a plate.

Rinse the greens and tomatoes. Cut the tomatoes in half, divide the greens into small sprigs and place them in a chaotic manner on a plate. As a result, we will get bright, beautiful scrambled eggs with sausages using a completely simple recipe.

Sausages in dough fried in a frying pan

If you don’t want to bother with cooking sausages in the oven, you can use an alternative cooking method. Fry the sausages in the batter in a frying pan.

It will turn out faster and the taste will not be lost, and even in some way will benefit. This is of course for those who love everything fried.

And so let's start preparing our sausages. While the dough is rising, peel the sausages and cook. Let's let them cool down a little since it's simply impossible to work with hot ones.

Take some vegetable oil and apply it to your hands so it will be easier to work with the dough. Take a small piece and pinch off from the main dough. The piece is about the size of a chicken egg, maybe a little larger. But over time, the concept of a piece will come to you and everything will be OK.

Flatten a piece of dough with your hands and place the sausage into the resulting flatbread. Wrap it in dough like a pie. You can wrap it and leave the edges without dough, but it’s better, of course, to hide the sausage completely in the dough, so it will be juicier. But it’s worth trying both options to see which you like best.

Now pour vegetable oil into the frying pan and as soon as the oil is hot, place the sausages in it and fry until golden brown.

After the dough is fried, place the sausages on a paper towel or on a wire rack to drain off any remaining vegetable oil.

Together with the sausages, you can wrap grated cheese in the dough, or you can not grate it, but cut it into strips and place it next to it.

You can also add pickled cucumber, chopped eggs, herbs, mushrooms, green onions. You can add a few raisins to the dough to create an original combination of raisins and sausage.

Sausages in yeast-free dough in the oven

Dough without yeast is the fastest thing you can make. I simply adore it, because there is nothing difficult in simply mixing all the ingredients and getting a healthy, soft and again elastic dough, which is a pleasure to work with.

If you have never kneaded it yourself before, I advise you to start with this recipe. You will make great baked goods! And then you can move on to more complex options.

We will need:

• flour – 2 cups;
• warm boiled water – 0.5 cups;
• vegetable oil – 0.5 cups;
• salt – 0.5 teaspoon;
• sausages.

Preparation:

1. Sift the flour and mix with salt.
2. Mix warm boiled water with vegetable oil.
3. Pour the resulting liquid into the flour and knead the dough first with a fork and then with your hands.
4. Cut the sausages as desired. I cut them in half lengthwise and crosswise to make them small.
5. Roll out the dough into a sausage and cut it into equal pieces.
6. We roll out each piece, place the sausage in it and wrap it in any way. I did it as follows, as in the photo.
7. Preheat the oven to 180 degrees. Cover the baking sheet with parchment paper and place our sausages on top of it.
8. Then break one egg and beat it with a fork or whisk.
9. Brush the entire baking surface with beaten egg.
10. Place the pan in the oven and cook for about 20-30 minutes, depending on the power of your oven.

1. We take the finished pastries out of the oven, let them cool a little and invite everyone to the table to drink tea with delicious, homemade pastries.

Sausage with cheese in bacon

This dish is an easy-to-prepare, and most importantly, delicious appetizer for your family and guests. Sausages with cheese and bacon can be offered to guests before serving the main course. The recipe is quite simple, and its preparation will not take much time even for those who are preparing it for the first time.

Products:

• Sausages – 10-12 pcs.;
• Bacon slices – 10-12 pcs.;
• Hard cheese – 200 gr.;
• Favorite sauce – 3 tbsp. l.
• Oil for greasing the baking sheet - 2 tbsp. l.
• Toothpicks – 10-12 pcs.

Let's start cooking:

1. Clean the sausages.
2. Place your favorite sauce in a separate bowl and stir.
3. Arrange the bacon slices and brush one side with the sauce.
4. Place a sausage on each slice of bacon.
5. Start wrapping the sausage in bacon from either end.
6. Secure the resulting envelopes on top with a toothpick so that the bacon cannot return to its original shape during baking.
7. Sprinkle the rolls with cheese.
8. Preheat the oven to 180 degrees.
9. Grease a baking sheet with oil and place the rolls at a distance of five cm from each other.
10. Place the pan in the oven and bake the bacon wrapped sausages for 10 minutes.

Ready! Sausage and cheese rolls can be served with herbs or on skewers. So, the presentation will look original and will not leave guests indifferent.

Advice! Choose thick-cut bacon for cooking to prevent it from burning on the baking sheet.

Option 8: Sausages in batter in the oven

This appetizer falls into the category of simple and quick, but it’s easy to make and noticeably more interesting. A handful of olives canned in brine, a couple of pickled hot peppers, several sterilized champignons and a slice of cheese. Can you guess what will happen?

Grate the cheese, cut all other additional ingredients as thin as possible. Salt the mushrooms thoroughly and after a couple of minutes quickly rinse with cold water, let them just “grab” the salt a little.

After browning the sausages, evenly spread all the ingredients on top of them, including a third of the cheese shavings. Fill with dough and bake until the crust is golden brown, then sprinkle with cheese and bring until melted.

Ingredients:

• a glass of milk and flour;
• premium sausages – 500 grams;
• evaporation, fine salt;
• frozen butter;
• raw egg, large size.

Step by step recipe

Mix salt and flour and sift, collect in a bowl. Beat the egg with a whisk, but not too hard, pour it into the flour, then add the milk there. Stir, rubbing out any lumps.

Sausages can be cut into rings or first cut into three long strips and then into squares using transverse cuts. After generously oiling the frying pan, place the sausages on it in one layer, as evenly as possible. Place in a very hot oven for 10 minutes, lower the temperature towards the end of the time.

Quickly remove the frying pan and pour the batter over the sausages. We also quickly return it to the oven, making sure that the heat in it is close to 200 degrees. Bake at this temperature for 20 minutes.

Sausages with cheese

Sausages with cheese are the simplest dish, most often used as a hot snack.

What ingredients will you need?

To prepare sausages with cheese you will need:

Step-by-step cooking process

It is recommended to prepare the dish according to the algorithm below:

1. First of all, you need to cut about 2/3 of the cheese into thin bars, and grate the remaining piece on a coarse grater.
2. Without removing the natural casing from the sausages, it is necessary to make a deep longitudinal cut in each of them.
3. Next, insert slices of cheese into the resulting cuts, pepper them, and then place the sausages in a baking dish.
4. The grated cheese should be evenly distributed over the surface of the sausages.

   
   The article describes in detail how to prepare sausages with cheese.

5. The optimal baking time for the dish is 10 minutes. at a temperature of 200 degrees Celsius.

Rules for serving dishes, decoration

Sausages with cheese should be served hot, before the processed cheese becomes hard, which will negatively affect the taste of the entire dish.

Sausage in dough, baked with egg and cheese

This is simply an incredibly tasty, interesting, unusual recipe for sausages in dough. Everything here is unusual: from the manner of presentation and design to the composition. The sausages come out beautiful and juicy. And the cheese and yolk in the middle will give you additional taste sensations.

The yolk becomes quite strong if you bake it for the specified time. If you want it to spread when you break the bun, just bake it for 5 minutes. The cheese will melt and stretch as you eat, just like on pizza. And parsley will add additional piquancy to the finished dish. If desired, you can add pepper to highlight the taste of the finished sausages.

You will need:

• puff pastry – 200 gr.;
• sausages – 2 pcs.;
• chicken egg – 2 pcs.;
• semi-hard cheese – 30 gr.;
• mayonnaise to taste;
• parsley to taste;
• salt to taste;
• pepper to taste.

Cooking stages.

Cut off the “tails” on both sides of the sausages – the ends should be even. Then stretch a thin wooden stick through the entire length of the sausage.

Make cuts all over the sausage - let the stick act as a limiter. Then take it out and place the sausage on a plate. Repeat the same with the second sausage.

Form a circle from the sliced ​​sausage (you can call it a sun or a flower), secure the ends with a toothpick.

Place the dough on a floured table, roll it out and divide it into 2 parts.

Place the sausage flower in the middle of the first piece and trim the corners of the dough, forming a circle around the sausage. Using the same wooden skewer, press the dough into the sausage slots. Repeat with the second piece of dough and the second sausage.

Grate the cheese on a fine grater. Break 2 egg whites into a deep plate. Add a little mayonnaise and stir. Brush the sausage pastry flowers with this mixture.

Bake for 10-15 minutes at 180 degrees.

Rinse the parsley with water and chop.

Place the remaining egg yolks in the middle of the sausage flowers. Sprinkle this entire composition first with cheese, then with herbs. Bake for another 10 minutes.

Useful tips and tricks

When preparing sausages, the cook is recommended to use the basic tips of professional chefs:

• In order for a dish with sausages to turn out tasty, first of all you need to pay attention to the composition of the meat product (it should not contain preservatives, meat by-products or flavor enhancers);
• high-quality sausages should be dense, elastic, smell like meat and have a color similar to that of regular meat;
• To prevent the skin from bursting during the process of cooking sausages in a natural casing, it is recommended to make 2-3 shallow cuts on the surface of the meat product before placing it in hot water or an oven at high temperature.

You can prepare delicious sausages by adjusting the recipe, which involves adding unusual, at first glance, incompatible ingredients, for example, semolina. Regardless of the quality of the sausages used, it is not recommended to include them in your diet every day. This is due to the high calorie content of the product, as well as the possible provocation of excessive stress on the liver and gastrointestinal tract.

Sausages in fluffy yeast dough in the oven

The dough gets its softness and airiness from warm milk, to which dry yeast is added. Another advantage of using this ingredient is that baked goods stay fresh longer and do not go stale. You can use any yeast, the main thing is to use it in the right quantity. If, for example, compressed yeast is used in cooking, then you will need three times more of it than dry yeast.

Ingredients:

• Sausages – 12 pcs.
• Flour – 450-500 g.
• Dry yeast – 2 tsp.
• Milk – 200 ml.
• Sugar – 3 tbsp. l.
• Salt – 1 tsp.
• Eggs – 3 pcs.
• Vegetable oil – 50 ml.
• Sesame – 1 tbsp. l.
• Hard cheese - to taste.

Cooking method:

1. We heat the milk so that it reaches a temperature of 35-40 C. Pour yeast and 1 tbsp into the prepared liquid. l. Sahara.

Tip: if you use compressed yeast, crumble it with your hands.

1. Sift 1 tbsp into a bowl with milk and yeast. flour using calico or a special glass.
2. Mix the resulting dough thoroughly, and then cover the dishes with cling film, making several holes in it, or with a towel. Place the bowl in a warm place where there are no drafts. For example, you can put it under the battery. The finished dough should be covered with bubbles, lighten and foam.
3. Break two eggs into the prepared mass, which were previously brought to room temperature, and add the remaining sugar and salt to remove the blandness from the dough. Next comes vegetable oil.
4. Sift the remaining flour in a well-known way and add it to the bowl in portions.
5. Let's start kneading the dough. First, use a tablespoon or silicone spatula. When mixing becomes more difficult, we switch to manual kneading.

Tip: if the dough sticks to your hands, add a little more flour. The quantity depends on the composition of the product. The higher the percentage of gluten, the less it is needed.

1. Place the lump of dough into a bowl, which we cover with a thin cloth or bag. Leave the sausage base in a warm place. If you use a warm oven or a bowl of hot water, it will take about 30 minutes; at room temperature, the dough needs 1 hour.
2. Sprinkle flour on a clean and dry surface. Place the finished dough on it and knead it, then roll it out into a layer that will need to be cut into strips 2-3 cm wide.

Tip: you can also roll out the dough into a sausage, and then divide it into parts, which will then need to be formed into lumps, and these into flagella.

1. Remove the film from the sausages. Pass the hard cheese through a coarse grater. In each meat product we make a cut into which we pour the crushed dairy product.

Tip: if you have long sausages, cut them in half to make it easier to eat the snack.

1. Roll the prepared sausages with cheese into strips of dough. To do this, we secure it at one end and wrap it in a spiral to the other.

Tip: if one strip is not enough, you can attach a second one to it.

1. Place the sausages in the yeast dough on a baking sheet lined with paper and let them stand in a warm place for about 20 minutes.

Tip: Do not place the sausages tightly on the baking sheet, as they will increase in volume during baking.

1. While the sausages are cooking, preheat the oven to 200-220 C. Also mix one yolk with a spoonful of milk in a separate bowl.
2. Lubricate the sausages in the dough with the prepared mixture of egg and milk and sprinkle them with sesame seeds. Place in the oven for 25-30 minutes.

Lush sausages made from yeast dough with cheese are ready! Bon appetit!

Sausages in tomato sauce for pasta

Pasta is considered a universal side dish; it is served with meat, sausage, and frankfurters. They are especially helpful when there is no time to prepare complex dishes.

To prepare a delicious dinner, you need to stock up on fresh tomatoes; they can be replaced with tomato paste or ketchup.

What components are required?

The dish is prepared from:

• sausages 7 pcs.;
• tomato paste 3 tbsp. l.;
• onion 1 pc.;
• meat broth 250 ml;
• cheese 70 g;
• pasta 450 g;
• dill 1 bunch.

Step-by-step preparation

Before starting cooking, it is necessary to prepare all containers and products.

The actions of the cook must be consistent:

• For originality, you can add tomato paste, herbs and cheese to the dish. The broth can be replaced with water;
• the sausages are peeled from the film, cut into circles, placed on a hot frying pan and fried with sunflower oil;
• Next, you need to prepare the frying - peel the onion, cut into small squares, fry until golden brown;
• water/broth is diluted with tomato paste, salted, and boiled with sausages. After boiling, pour 450 g of pasta into the pan;
• If necessary, add water, stir until it boils again, cover and reduce the heat. Boil the mass for 15-20 minutes.

Dill is washed, chopped, mixed with pasta, and simmered for 5-7 minutes. Grate the cheese using a coarse grater, sprinkle on the sausages, and wait until it melts. Then turn off the stove and leave the dish for 9-12 minutes. and served to the table.

Sausages in dough in the oven with cheese crust

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.

Pie with sausages and hard cheese

Pie is a traditional appetizer served before the main course. Its preparation is not difficult if you use ready-made store-bought dough, as in our recipe.

What you will need:

• Puff pastry – 2 packs;
• Sausages – 5-6 pcs.;
• Hard cheese – 300 gr.;
• Mayonnaise – 3 tbsp. l.;
• Vegetable oil.

Recipe:

1. Roll out the first sheet of dough on a greased baking sheet.
2. Distribute mayonnaise over the entire surface.
3. Cut the meat product into rings and arrange over the dough.
4. Sprinkle the sausages with cheese until it completely covers the sheet.
5. Turn your oven to 160 degrees.
6. Roll out the second package of puff pastry and cover the cheese. Seal the edges of the cake to prevent it from returning to its original shape.
7. Place the pan in the oven for 20-25 minutes.

If the pie filling seems too simple for you, add fresh tomato rings to the pie.

Original sausages in dough - how to wrap them in a new way

This recipe presents to your attention 2 interesting options for decorating sausages in dough. This is not a banal “wrap in dough”, but, one might say, a whole work of art. You can cook these sausages with any dough. If you have homemade yeast dough, form the sausages in the same way, rolling it into a rope.

This design option for everyone’s favorite snack will make such a popular dish unique and elegant - you can even serve them on the holiday table. And some of those who have tried such sausages in dough say that their taste is slightly different, because the sausage itself is baked and covered with a crust on both sides, and the inside remains very juicy and soft.

Cooking stages.

Dust your work surface with flour and lightly roll out the first sheet of dough. Cut small strips approximately 1-1.5 centimeters wide.

Then cut the sausages into pieces also about 1-1.5 centimeters.

Place a piece of sausage on the table cut side down/up and wrap it in a loop-shaped strip. That is, as if enclose this piece in the resulting loop. Place the next piece closely below and wrap it in the same way with dough, like a loop. Then add another piece of sausage and repeat. Carefully fasten the ends.

There is a second option for decorating sausages in dough. Roll out the dough into a layer 2-3 millimeters thick. Divide it into 2-3 parts (focus on the size of the sausages - they should be completely wrapped in dough).

Place a sausage at the top of each strip and wrap it in the dough, like in a carpet. Then divide each resulting cylinder into approximately 6 equal parts.

Beat the egg in a separate bowl. Dip each piece thoroughly into it and place it on a baking sheet prepared in advance, forming a flat triangle: 1 piece on top, 2 below it, then 3.

Send the first design of the sausages there and coat them with egg on top, and then sprinkle with sesame seeds.

Bake at 180 degrees until golden brown.