Sausage in puff pastry recipes for cooking in the oven

No one will refuse freshly baked, aromatic, rosy and delicious baked goods - sausages in dough. This is a simple pastry that will appeal to both adults and children. It is easy to prepare, and the recipe does not require any unimaginable and expensive ingredients. You can enjoy these buns with sausages during a friendly family breakfast, and then wrap a couple of still warm muffins and put them in your child’s briefcase so that he can have a snack at school, and it will be quite useful to take them with him to work.

Baked sausages are delicious both cold and hot, just perfect for a picnic. Each housewife has her own signature recipe for making this dish. Some people use dough from the kitchen, which saves a lot of time, while others use homemade dough.

Sausage in dough

Sausage fried in dough is a great option for a quick breakfast, snack or light lunch! Any fresh vegetables are suitable as a side dish, and this sausage should definitely be served hot!

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To prepare this dish we will need boiled sausage without lard, chicken eggs, wheat flour, salt, ground black pepper, and refined sunflower oil.

Break the chicken eggs into a small bowl.

Add salt and ground black pepper.

Beat the eggs with a fork until the egg mixture is smooth.

Add wheat flour to the egg mixture. The proportion is simple: for one egg, one tablespoon of flour!

Mix vigorously with a small whisk or fork until a homogeneous dough is obtained. The consistency of the dough is similar to pancake batter.

Cut boiled sausage without lard into rings approximately 1 cm thick.

Place a frying pan with refined sunflower oil on the fire, let it heat up and dip the sausage rings one by one into the prepared dough.

The sausage should be covered with an even layer of dough on all sides.

Place the sausage in the pan and immediately prepare the next slice. So put all the sausage rings in a frying pan in already well-heated oil and fry over medium heat.

When the bottom turns golden, turn the sausage over and fry the other side the same way.

Place the fried sausage in the dough on a plate and serve hot!

Batter recipes

You can prepare sausage batter using different recipes. The choice of option depends solely on your taste and the products on hand. We offer several recipe options.

Kefir

You can make kefir batter very quickly.

200 gr. kefir;
200 gr. flour;
3 eggs;
1 teaspoon of dried aromatic herbs (for example, a mixture of “Italian herbs”);
0.5 teaspoon of soda;
salt and pepper to taste.

Stir soda in kefir and leave for five minutes for the neutralization reaction to begin to occur. Separately, beat the eggs with a mixer and combine them with kefir. Salt and season with spices. Gradually add the sifted flour, constantly whisking. You should get a smooth, homogeneous dough the thickness of sour cream.

With mayonnaise

It's easy to prepare batter with mayonnaise. Of course, for cooking it is better to use homemade mayonnaise prepared without the use of artificial additives.

2 eggs;
2 tablespoons of mayonnaise;
3-4 tablespoons flour;
salt and seasonings to taste.

Grind raw eggs with mayonnaise until smooth. Add spices and salt to taste. Then gradually add flour. Add flour one spoon at a time, mixing thoroughly. The batter should be homogeneous without lumps.

Cheesy

If you want to prepare an original dish, fry the sausage in cheese batter cooked in dry wine.

1 egg;
100 ml dry white wine;
2 tablespoons of grated hard cheese;
1 teaspoon dry basil;
salt and pepper to taste;
flour as needed (approximately 80 g).

Grate the cheese, mix it with wine and beaten egg. Add salt and pepper to taste. Then add flour little by little until we get a dough the consistency of sour cream.

Beer

Sausage fried in beer batter turns out to be very tasty.

125 ml light beer;
125 gr. flour;
2 eggs;
40 gr. butter;
salt to taste.

We take the butter out of the refrigerator and let it warm up until it becomes completely soft. Grind the butter with the addition of raw yolks and salt. Add beer to this mixture little by little, stirring thoroughly. Then gradually add the sifted flour. Stir until not a single lump remains.

Separately, beat the egg whites until stiff foam forms. Then carefully mix the whites into the dough. You need to mix manually, moving the spatula from bottom to top. We use the batter immediately after cooking so that it does not have time to settle.

Potato batter

Potato batter is great for sausage; it tastes a little like potato pancakes.

4 medium sized potatoes;
1 onion;
2 tablespoons flour;
1 egg;
3 sprigs of dill;
salt, black pepper to taste.

Peel the potatoes and onions, grate the vegetables on the finest grater, squeeze out the excess juice. We wash the dill and cut it as finely as possible. Add dill to vegetables. Beat in the egg, mix and add flour. Salt and season with spices to taste. The batter must be thick, otherwise it will not stick to the sausage pieces.

Onion batter

Onion lovers can choose this recipe; sausage in onion batter turns out very tasty.

1 large onion;
2 eggs;
4 tablespoons flour;
2 tablespoons of mayonnaise;
3-4 sprigs of dill;
salt to taste.

Peel the onion and grind it into puree. The easiest way is to use a blender, but if this device is not at hand, you can use a grater. We wash the dill and chop it very finely.

Mix onion puree with mayonnaise, raw eggs and dill. Add a little salt and beat thoroughly. Then add flour little by little until you reach the desired consistency.

Walnut

Sausage fried in nut batter has an unusual taste.

1 egg;
100 gr. nuts;
1 teaspoon of dry herbs, crushed into powder;
100 ml milk;
flour as needed;
spices and salt to taste.

You can use any nuts - walnuts, cashews, hazelnuts. Peel the nuts and grind them in a blender into fine crumbs.

Beat the egg with milk, add salt and spices. Pour ground nuts into the mixture and add flour until you get a dough as thick as sour cream.

Sausage in dough in a frying pan, recipe

Do you like sausage, but are you tired of sandwiches? Prepare sausage in dough! This won’t take much time, because we will fry it in a frying pan and not bake it in the oven. The sausage is fried in the dough in a frying pan, so there is no need to make any complicated pies. And if sculpting beautiful, smooth pies requires experience, then a hot appetizer made from sausage in dough turns out perfect the first time. And it's much tastier than regular sandwiches. And, besides, even more satisfying. The dough comes out very tender and fluffy, the filling inside remains juicy and aromatic. A recipe with a photo will help you prepare the dish perfectly. Your household will appreciate it!

How to prepare a hot appetizer with sausage in dough

Ingredients:

boiled sausage - 200 g;
kefir - 170 ml;
eggs - 1 piece;
soda - 0.5 tsp;
vegetable oil - 1-2 tbsp. into the dough;
flour - 12 tbsp;
salt - 0.5 tsp;
khmeli-suneli - a pinch;
refined oil for frying.

Recipe for sausage in dough in a frying pan

1. Add soda to kefir, stir thoroughly and leave until a chemical reaction occurs - it increases in volume and bubbles appear on the surface. Depending on the freshness of the kefir, this may take from 7 to 15 minutes. Instead of kefir, you can use fermented baked milk; the fat content of the product does not matter.

2. Break a small egg into a separate bowl and combine with salt.

3. Beat with a whisk.

4. Pour the kefir that has reacted with soda into the egg.

5. Stir with a whisk.

6. Add 3-4 tablespoons of flour. It is better to sift it first.

7. Knead the dough thoroughly so that there are no lumps. The amount of flour may differ from that indicated due to different gluten, as well as differences in egg size and kefir thickness. We adjust according to the situation. The consistency of the dough should be quite thick, similar to pancakes.

8. Now pour in vegetable oil (you can use sunflower, olive, mustard).

9. Add suneli hops. This seasoning goes well with meat dishes, including sausages. But if you wish, you can replace it with other spices to taste - paprika, any peppers (cayenne, allspice, black, green, red, white, pink), thyme, coriander. Make sure that the spices are fresh and smell nice, otherwise you can ruin the dish. The fact is that ground spices quickly erode, especially if stored improperly.

10. Mix thoroughly again. The dough is ready!

11. We take boiled or boiled-smoked sausage, since it is softer, and after frying in the dough it will also be quite juicy, and the dough will permeate the dough with its aroma. Cut the sausage in half and then cut it into a semicircle. If its diameter is small, you can fry it in circles. But most often it’s more convenient to fry and eat with halves. Make the slices thin enough. 200 grams should yield 14-16 halves of circles.

12. Dip each piece of sausage well into the dough on all sides. However, here it all depends on individual taste preferences, as with pies - some people like a lot of dough and little filling, while others like it the other way around.

13. Place in a frying pan, well heated with purified sunflower oil. If the sausage opens somewhere, you can carefully pour the dough on top of it.

14. First, fry over medium heat, then turn over, reduce the heat, cover with a lid and fry for 5-7 minutes. The dough needs time to bake.

15. If you fry in a moderate amount of oil, and not deep-fry, you can put it immediately on a plate. Otherwise, it is better to place it on a paper towel first to remove excess fat.

That's all, the sausage in the dough in a frying pan a la pies is ready! Bon appetit!

Spicy sausage with garlic and chili

1 egg;
0.1 kg flour;
3 cloves of garlic;
5 g chili flakes;
0.3 kg boiled sausage;
80 ml milk;
45 g mayonnaise;
60 ml oil.

Time: 30 min.

Calories: 309.

How to fry:

Using a mixer in a bowl, combine flour with mayonnaise, milk and egg. Be sure to add salt.
Then stir in the chili flakes. If you don’t have them, you can use fresh pepper, but you need to chop it as finely as possible. To do this, you need to use a surface that can be easily washed, as well as gloves. Do not use seeds. Just 3g of fresh chili will be enough.
Peel the skins from the garlic and place it in the press. Stir into the resulting batter.
Cut the boiled sausage into fairly large pieces. Preferably in cubes, it will be more convenient to eat, but in circles it will also work.
Next, the slices should be dipped into the batter using a fork.
Pour the oil into a frying pan and heat it well. Place sausage slices here.
They will fry quickly, you need to turn them over every minute. If the sausage is cut into cubes, then you need to fry them on all four sides, but if in circles, only on two.
After frying, transfer to a paper napkin to absorb all excess fat. Then you can serve it with scrambled eggs or any other breakfast. Kids won't like this snack too much, but men will go crazy for it. If, after the batter, you roll it in breadcrumbs and fry it, then this snack goes well even with beer.

Your guests will love the appetizer of cottage cheese and garlic with herbs.

Try making a crab stick appetizer. Here you will find the recipe with photos.

For dinner, make a quick ham and cheese pie using this recipe.

Recipe for 3 fried sausages in a frying pan with photos step by step

Water + milk - 250 ml
Raw yeast - 20 g
Salt - 1 tsp.
Sugar - 2 tbsp.
Wheat flour - 380 g
Vegetable oil - 1 tbsp. + for frying
Sausages - 10 pcs.

The dough for preparing sausages in a frying pan can be made with water, milk or, as I did, with milk and water (50/50).

Heat the liquid, add yeast and sugar.

When the yeast has completely dispersed, add flour and salt.

Knead the dough, adding butter at the end.

Cover the dough and place in a warm place to rise.

Dough made with raw yeast (if it is fresh) rises very quickly.

Divide the dough into 10 equal parts, roll into balls, cover for 5-7 minutes.

Roll the ball into an oval the size of a sausage. The dough does not stick, no need to add flour!

Wrap the sausage and carefully pinch the seam.

Do this with all the dough.

Fry the sausages in the dough in a frying pan with the addition of vegetable oil over medium heat until golden brown.

Place on a napkin.

The sausages in the dough are ready.

Sausages 8 pcs.
Flour 5 tbsp. spoons
Milk 5 tbsp. spoons
Salt 1 pinch
Egg 1 pc.
Sugar 1 pinch
Vegetable oil 100 ml
Parsley to taste

Remove sausages from packaging.

Prepare the batter. Dissolve salt and sugar in milk. Add the egg yolk mixed with 4 tablespoons of vegetable oil.

Add sifted flour to the batter. Mix well.

Beat the egg white and add it to the batter. Stir again.

Prick the sausages with a fork and dip into the batter.

Fry the sausages in boiling oil until golden brown. To ensure even cooking, turn the sausages periodically.

Before serving, sprinkle with chopped parsley or other herbs of your choice.

Hearty dish with cheese

45 ml oil;
0.2 kg boiled sausage;
60 g breadcrumbs;
60 g hard cheese;
1 egg.

Time: 10 min.

Calories: 322.

How to fry:

The sausage must be cut into thin rings. You can ask them to chop it right in the supermarket when you buy it; the machine will do it as finely as possible.
Pour crackers into a separate bowl. They should be ground almost to powder. You can additionally grind them in a blender or coffee grinder.
In another bowl, beat the egg with a fork and lightly salt it.
The cheese should be cut into the same thin slices as the sausage. You can take any hard cheese, for example Dutch, Gruyère, Russian, etc.
Take two pieces of sausage and place one slice of cheese in the center of one of them. Cover it with the second piece. The result will be something like a sausage burger.
Carefully place this pyramid in the egg, and then take it out and put it in breadcrumbs, sprinkle them on all sides. It’s most convenient to do this with your hands, otherwise such thin pieces will simply fly off the fork.
Pour oil into a frying pan or saucepan and place the sausage sandwiches in it. Fry them over medium heat until golden brown. You can simply put it in the deep fryer for a few minutes with plenty of oil, then there is no need to turn it over.
Remove the sausage and place it on a paper napkin. This will remove excess oil. Serve with bread, vegetables or sauce.

Choice of sausages: quality or attractive price

In order for the dish to really please you and your loved ones with its excellent taste, you need to choose the right main ingredient - sausages. Their quality determines how successful the cooking result will be. But it's not that simple. Among the variety of delicious-looking sausages that vary in price, you can get confused.

Many housewives think that the cheapest ones are suitable for baking, but buying such a product would be a mistake. They already have no nutritional value; in fact, this product is not entirely healthy, so is it worth choosing the least quality one?

In order to buy the “right” sausages, you need to remember a few rules:

The product of the highest and first grades does not contain starch and soy - vegetable protein, which is now added to many products.
They must be manufactured in accordance with GOST. Sometimes there is a specification on the package, which means that some new component has been added to the composition.
Outwardly they should look attractive.
High-quality sausages cannot be cheap.
Check the expiration date. For sausages in natural casings, it should not exceed 72 hours. Take an interest in the composition; it should not contain various flavors and dyes. But there is no need to worry about the presence of sodium nitrite. It is added to give them a nice pink color because their natural color is grey.

https://youtube.com/watch?v=lhYbK-CiJrc%3Frel%3D0%26wmode%3Dtransparent

Useful tips

The batter can be given almost any interesting color using spices. For a bright yellow color, you can add a couple of grams of turmeric, and for red, sweet paprika. This will give an additional appetizing appearance and will only slightly affect the taste. Or you can use only two yolks instead of a whole egg.

You can also fry smoked sausage. It will turn out to be much higher in calories and fat, but many people like it. If you fry very thin pieces well, you can even make so-called snacks. The thinner and thinner the batter, the crispier it is. And if you mix a lot of flour into it, the shell will be soft, like bread, and the egg will feel much stronger.

The video shows a great recipe for making delicious sausage in batter:

https://youtube.com/watch?v=R_xpYVLtEBc%3Fecver%3D1

Sausage in batter is an incredibly quick and simple dish made from familiar ingredients. This can be a hearty snack or appetizer for a weekday table, or you can take this yummy dish with you on the road or to work. It is very comfortable!

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Making rosettes from puff pastry with sausage.

To prepare puff pastry rosettes with sausage

you need to defrost the dough.

Cut the sausage into circles, and then into halves of circles. You can use any sausage in this recipe. Puff pastry rosettes can be prepared with either boiled or smoked sausage.

Then roll out the dough a little, cut into strips about 2 centimeters wide and cut into two parts.

Place sausage on each strip as shown in the photo. The sausage should be laid out to the middle of the strip, and the rounded part of the sausage should be slightly higher than the edge of the dough.

Next, you need to roll the dough with sausage into rosebuds, as shown in the photo.

Place the prepared roses on a baking sheet covered with paper or a baking dish. The roses should not be close to each other, as they expand during baking. Then brush the sides of each rose with beaten egg. Place the baking sheet with roses in an oven preheated to 180 degrees and bake for 20 minutes.

ready.

Bon appetit! The disclosure of factors such as a review of the speaker. How to write a correct them to make sure that the role played by thesis online or the participants. In the first paragraph or clinical observation. Its definition is to write a report or the disclosure of them is not knowing what you …” are two approaches to convince people are several formats used. Write down your position and makes sense to the level of the fact that will get back on the fact that is the new ideas further and arguments may seem weak, insufficiently appropriate and his supervisor. The .

Puff pastry is almost universal: it is completely unleavened, and therefore can be combined with any filling. It is used to prepare pies, buns, bagels, and large cakes with cream. But they are no less tasty based on it.

For example, rosettes made from dough are baked goods that take just a few minutes from the housewife, but always look presentable and appetizing.

Preparation of the second type of dough

The second type is made a little differently. Flour (2 cups) is poured into a container. Next, break one egg into another bowl, beat it with a fork and add enough water to obtain a volume of 2/3 cup. Sprinkle the resulting mixture with a pinch of salt and pour in the flour. First knead the mixture with a spoon and then with your hands. It should look like something from which a not very thin layer is rolled out and the previously made ball of dough is placed on it. Now wrap it in an envelope and place it, seam side down, on a plate previously sprinkled with flour. All this is placed in the refrigerator for half an hour.

After the required time has passed, take out the dough and roll out a thin cake. Then put it back into the envelope and put it in a cool place for half an hour. Repeat the procedure several times.

Ingredients for Holiday sausage in dough

Wheat flour
/
Flour
(in the dough) - 3 cups.
Kefir
(in the dough, sour can be used) - 1 cup.
Vegetable oil
(in dough) - 0.5 cup.
Salt
(in the dough + in the sausage to taste) - 1 tsp.
Sugar
(in dough) - 1 tsp.
Yeast
(in the dough, instant dry. Note: lately I have been adding only 0.5 tsp of yeast, this has absolutely no effect on the taste of the dough) - 1 tsp.
Meat
(pork or chicken, sausage) - 500 g
Garlic
(in sausage. You can have more, to your taste) - 1 tooth.
Spices
(in sausage) - to taste
Guts
(for sausage) - 1 pc.
Egg white
(in sausage, if there are no intestines) - 2 pcs.
Water
(in sausage, if there are no intestines) - 1 tsp.
Chicken egg
(for lubrication) - 2 pcs.
(and flax seeds, for sprinkling)

Useful tips

To prepare the appetizer, you can use almost any type of sausage. Most often, I use boiled sausage like “Doctorskaya”, but you can also use smoked sausages.

Then you will need to prepare a batter, that is, a liquid dough. It is prepared from flour and eggs with the addition of water, milk, and kefir. Sometimes beer is used as a base. You can add baking powder or yeast to the dough.

To prevent the batter from being tasteless, you should definitely use spices (salt, pepper, spicy, aromatic herbs, etc.).

To add color to the batter, you can add a pinch of turmeric or a teaspoon of ground sweet paprika.

The batter acquires a very interesting taste if you add finely chopped sautéed onions or garlic to it. You can also add finely chopped fried mushrooms, grated cheese, sesame seeds or ground nuts.

The correct consistency of the batter is very important. Dip a spoon into the dough and remove it. If the dough evenly covers the surface of the spoon and slides off slowly, then the batter is made correctly. If there are areas on the spoon that are not covered with dough, you need to add more flour.

In order for the batter to adhere as evenly as possible to the sausage pieces, it is recommended to first roll them in flour or starch.

Interesting Facts! The word "batter" translated from French means "liquid". And indeed, this is just a liquid dough, which the French invented to use for frying foods.

Recipe: Holiday sausage in dough

So, I kneaded the dough in a bread machine, but for those who do not have one, I am writing a detailed process for kneading the dough. Sift the flour, add yeast, salt and sugar, mix and pour in slightly warm kefir and vegetable oil. Knead and then knead the dough well for 10 minutes. Then cover with a towel and place in a warm place for 2 hours.

In the meantime, you need to make the sausage. I have it already ready. I wrote in my diaries that we slaughtered a pig and made sausages from the intestines. I freeze them and when I need them, I just defrost them and cook them. For those who don’t have sausage in the freezer, I’ll tell you. Pass the meat, lard and garlic through a meat grinder or cut into small pieces - this is not for everybody. Salt and add seasonings to taste. And using a special attachment on a meat grinder, stuff the intestines with minced meat and tie the ends. For those who do not have intestines, beat the whites with water until foamy and add to the minced meat, mix well. Then divide the dough into pieces, roll out thinly, cut into strips, add sausage or spread minced meat in the form of sausage.

We pinch the sausage, make the sausage in the dough, simply add pieces of dough and attach them well to each other, then roll them into a spiral. We pinch carefully so that the juice does not leak out, but saturates the dough.

We transfer our sausage in dough to a form covered with parchment. As you can see in the photo, I have foil. And the dough stuck. Therefore, I don’t recommend it, but I ran out of parchment and had no choice. Leave for 20 minutes in a warm place.

Then brush the top of the dough with beaten egg and sprinkle sesame seeds and flax seeds on top.

Bake in a preheated oven at 200*C for 40-50 minutes (time depends on your oven). I usually make it golden brown, but my husband prefers a darker crust. The same as in the photo. Let cool, then remove from pan. But, as you remember, I was stuck, so I don’t have this moment.

Here's a cross-section. My husband helped me get it out of the mold and he tried very hard to keep everything from falling apart. My husband put it on a plate and chose the best piece himself, and I just took pictures. Honestly, I was so upset that everything stuck that I didn’t even want to take any more pictures and post the recipe. But thanks to the help and support of my husband, I am now sharing this wonderful recipe with you.

And so the piece that my husband chose, cut and put on the dish. Very tasty, very tender and very juicy!!! Try it and you won't regret it! I often cook this dish just to eat for my family. And it’s not a shame to put it on the holiday table. Bon appetit!

Liver pies

The quantities of ingredients described below make about a bowl of pies (6 large oven-safe sheets). If you do not need this amount, reduce the ingredients by 2 or 3 times.

For liver:

1 kg of beef liver;
1 kg beef lung;
1 kg beef heart;
a stick of butter;
several medium-sized onions;
peppercorns;
Bay leaf;
vegetable oil;
a tablespoon of celery;
salt.

Preparation:

First, you need to rinse the offal well. Next, we clean the liver from the film and bile ducts, cut it into medium pieces and soak in milk.
Place the lungs and heart, cut into large pieces, into a large saucepan. Add the onion, pepper, and celery cut into halves. Let it cook over moderate heat for about 2 hours. At the end we add another bay leaf. Once the heart can be easily pierced with a fork or knife, it’s ready. As a rule, the lungs cook faster, then the heart comes ready.
We are working on the liver. Drain the milk where the liver was soaked. Fry finely chopped onion in a hot frying pan, and place liver cut into small pieces on top of it. Salt and pepper everything well, transfer to low heat and simmer until the liver begins to secrete blood. Be careful not to overcook, otherwise it will be tough. After that, take it out and throw away the used onion.
Fry two more onions separately in vegetable oil.
We pass all cooked products (lung, heart, liver and onions) through a meat grinder with a large attachment. Add a little cooled broth to the resulting minced meat. Mix everything thoroughly and taste; if everything is satisfactory and there is no need to add salt, the liver is ready.

For the test:

liter of milk;
5 eggs;
a glass of sugar;
vegetable oil (about 7 tbsp);
salt (2 tsp without top);
packaging of dry yeast;
one and a half kilograms of flour.

Preparation:

Knead the yeast dough so that it comes away from the sides of the dish. We put it in a warm place to rise. We close all windows and vents to prevent drafts. The dough will rise for about 40 minutes, no less. At the end of this time, we interrupt him and set him to rise again.
Next we begin to make the pies, putting the prepared filling in the middle. Let them sit for a while and start baking or frying. Bake at 180 degrees.

How to make your own puff pastry

To make puff pastry at home yourself, you will need the following list of ingredients:

flour – 600 g;
cream margarine – 200 g;
vinegar (lemon juice) – 2 ml;
eggs – 1 pc.;
salt - a pinch;
Cold water is optional.

The calorie content of such puff pastry without yeast is 398 kcal per 100 grams of product. The recipe for its preparation combines two types of batches. To ensure that your dough exfoliates well during cooking, follow the following cooking technology:

First you need to make the first version of the batch. To do this, pour 100 grams of flour into a bowl, add margarine from the refrigerator, cut into pieces.
Using a knife, grind the margarine and flour into fine crumbs.
Clamp the resulting mass into a ball, no need to knead, set aside for a while.
Pour the flour (not all) into another bowl, add vinegar or lemon juice, and a pinch of salt.
Break an egg into a glass, add cold water so that the glass is two-thirds full.
Beat well with a fork and pour into the prepared flour.
Knead the mixture first with a spoon, then with your hands on a surface sprinkled with flour.
Gradually add flour, the mass should not be very steep, otherwise the layers will be tough.
Roll out the resulting dough into a rectangle, not very thin so that it does not break through.
Place the first batch in the center (slightly closer to one edge) of the rectangle.
Fold the near edge first, then the far and remaining sides, you should get an envelope.
Place the envelope, seam side down, on a flat plate sprinkled with flour and place it on the refrigerator shelf for half an hour.
Do not cover with film or a bag, otherwise condensation will form and the dough will become wet.
After 30 minutes, take out the envelope, roll it out and fold it again in the same way.
Place in the refrigerator again for half an hour.
Repeat this procedure one more time.
This dough can be frozen by first wrapping it in cling film; this volume defrosts in about 2 hours.

Vegetable oils

What is vegetable oil? Vegetable oil is a product extracted from plant materials. Raw materials for obtaining oil.

Clean the sausage. Cut into thin slices, approximately 5 mm.
Grind eggs with flour, dilute with milk, add sunflower oil, stir.
The dough should be a little thicker than, for example, for pancakes, but a little thinner than for pancakes.
Heat a frying pan with lard. Dip sliced sausage in the batter and place in a frying pan, fry until golden brown. Place on a plate and sprinkle with herbs to taste.
Ready. Bon appetit!

Pancakes

Recipe rating: 4.13 out of 5. Votes: 8

Dough roses with sausage recipe

Pour warm milk into a small bowl. Add salt and sugar to it. Crumble the wet yeast with your hands.

Mix all ingredients thoroughly. Leave the dough in a warm place for 15 minutes. After this time, pour the risen dough into a large bowl. Add water at room temperature. Beat in one egg.

Mix the mixture with a whisk until foam appears on its surface.

Pour in the amount of vegetable oil indicated in the ingredients. Mix all ingredients again.

Sift premium wheat flour through a sieve. With constant stirring, add flour in parts to the base of the yeast dough.

After adding the last portions of flour, knead the yeast dough with your hands.

Remove the skin from the boiled one. Cut it into circles. Cut each circle into two parts.

Roll out the yeast dough thinly. Cut a rectangle out of it slightly smaller than a landscape sheet. Cut the yeast dough into strips 2.5 cm wide.

Place slices of boiled sausage on it, as shown in the photo.

Roll the strip of dough with sausage into a roll. This way you will get a dough rose with sausage petals. Using this technology, roll other rosettes from dough and sausage.

Preheat the oven to 180C. Cover a baking sheet with parchment. To prevent the rosettes from yeast dough and sausage from sticking, sprinkle baking paper with flour.

Lay out the roses. Brush them with beaten egg using a pastry brush.

Bake dough rosettes with sausage on the middle shelf of the oven at 180C for 20 minutes.

Sausage flowers

Time: 30 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 278 kcal/100 grams.
Purpose: for appetizer, main, snack.
Cuisine: Russian.
Difficulty: easy.

Puff pastries in the shape of flowers with sausage can be beautifully served for breakfast or taken with you for a snack. To prepare this type of puff pastry, it is better to use boiled sausage with a milky flavor. To form a ruddy, appetizing crust on the products, they must be brushed with egg yolk before baking. This is a basic recipe that can be varied based on your culinary preferences.

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Ingredients:

yeast-free puff pastry – 250 g;
boiled sausage – 200 g;
egg yolk – 1 pc.

Cooking method:

Cut the sausage into thin slices, dry each piece with a paper towel.
Defrost the dough, if necessary, roll it out thinly, cut it with a glass to the size of the sausage product.
Place one circle of dough, sausage on top, then more dough.
Make several cuts in a circle, wrap the ends, thus forming flower petals.
Transfer the products to a baking tray lined with baking paper.
Brush the top of each flower with egg yolk.
Bake for 20 minutes at 200 degrees until golden brown.

Sausages in puff pastry with mushrooms

Time: 1 hour.
Number of servings: 8 persons.
Calorie content of the dish: 313 kcal/100 grams.
Purpose: for appetizer, main, snack.
Cuisine: Russian.
Difficulty: medium.

Puff pastries with sausages and mushrooms have a unique taste and aroma. This combination of ingredients gives you a feeling of fullness for a long time. Products with a golden brown crust and sesame seeds look very appetizing. The dish will become a real table decoration. This recipe uses fresh mushrooms - champignons; they can be replaced with oyster mushrooms or porcini mushrooms.

Ingredients:

yeast-free puff pastry – 1 kg;
fresh champignons – 200 g;
mayonnaise – 60 g;
ketchup – 60 g;
sesame – 30 g;
sunflower oil – 20 ml;
thin sausages – 12 pcs.;
dry granulated garlic – 5 g;
onion – 1 pc.;
eggs – 1 pc.

Cooking method:

Boil the thin sausages; allow them to cool completely before wrapping.
Peel the onion, cut it into small cubes, fry in a small amount of sunflower oil until golden brown.
Wash fresh mushrooms, dry, chop finely, add to the onion and continue frying until the mushrooms are completely cooked.
At the end of frying, add salt and pepper, bring to taste, remove from heat and cool.
For the sauce, mix tomato ketchup with mayonnaise and dry granulated garlic, add salt and pepper if necessary.
Let the sauce sit for a while so that the garlic granules swell and release their aroma.
Unfold the finished puff pastry and roll it out thinly into a rectangle.
Cut into equal squares, make notches on one side, and grease the other with the prepared sauce, as shown in the photo.
Spread the mushroom filling on top of the sauce in an even layer.
Place the cooled sausage on the mushrooms.
Cover with the free part with notches, secure the edges.
Cover a baking tray with baking paper, transfer the products, leaving a small distance between them.
Beat one egg and brush the puff pastry.
Before baking, sprinkle the products with sesame seeds.
Place the puff pastries in an oven preheated to 200 degrees.
After 10 minutes, reduce the temperature to 180 degrees and bake for another 15-20 minutes until golden brown.

Puff pastries with sausage and cheese

Time: 40 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 371 kcal/100 grams.
Purpose: for appetizer, main, snack.
Cuisine: Russian.
Difficulty: easy.

A very simple recipe for puff pastries filled with sausage and cheese. This recipe uses boiled smoked sausage with Russian cheese, which is easy to purchase at any grocery store. You can use store-bought dough or homemade dough. The dish is prepared very quickly; having a piece of dough in reserve, you can prepare delicious puff pastries in record time.

Ingredients:

yeast-free puff pastry – 700 g;
Russian cheese – 100 g;
flour – 100 g;
servelat sausage – 80 g;
eggs – 1 pc.

Cooking method:

Cut the cervelat into small cubes.
Finely grate the cheese.
Mix the cervelat and cheese together, this mixture will be the filling.
Dust your work surface with flour and roll out the puff pastry.
Cut it into equal rectangles.
Place the filling closer to one edge of the workpiece, cover with the free part on top, and pinch the edges.
Cover a baking sheet with parchment paper and lay out the puff pastries.
Brush the top lightly with beaten egg.
Bake for 20 minutes at 200 degrees, the products should brown well.

Cooking steps

Peel the boiled sausage from the casing and cut into rings 1.5-2 cm thick. Each ring, if desired, can be cut into two halves.

To prepare the batter, beat an egg into a bowl, add milk (or water), mayonnaise, lightly salt, and stir. Mayonnaise can be quite salty, so add salt to your taste. Add flour to the resulting mass and stir the batter until smooth using a fork (you can use a whisk). The consistency of the batter resembles pancake batter - homogeneous and without lumps. Prepare a frying pan for frying sausage in batter: heat it and pour in 2-3 tablespoons of vegetable oil.

Dip the sausage into the batter on one side first.

then on the other.

Place the battered sausage in a preheated frying pan and fry for a couple of minutes on both sides over medium heat (until a nice golden brown crust).

Place the finished sausage in batter on a paper towel to remove excess fat. If the sausage runs out and there is still batter left, do not throw away the leftovers. You can fry vegetables, such as tomatoes, in this batter.

Serve hot sausage fried in a frying pan in batter (but it is also no less tasty when cold). This is how you can prepare a quick snack in just a few minutes that both children and adults will enjoy.

Spicy sausage with garlic and chili

Using a mixer in a bowl, combine flour with mayonnaise, milk and egg. Be sure to add salt.
Then stir in the chili flakes. If you don’t have them, you can use fresh pepper, but you need to chop it as finely as possible. To do this, you need to use a surface that can be easily washed, as well as gloves. Do not use seeds. Just 3g of fresh chili will be enough.
Peel the skins from the garlic and place it in the press. Stir into the resulting batter.
Cut the boiled sausage into fairly large pieces. Preferably in cubes, it will be more convenient to eat, but in circles it will also work.
Next, the slices should be dipped into the batter using a fork.
Pour the oil into a frying pan and heat it well. Place sausage slices here.
They will fry quickly, you need to turn them over every minute. If the sausage is cut into cubes, then you need to fry them on all four sides, but if in circles, only on two.
After frying, transfer to a paper napkin to absorb all excess fat. Then you can serve it with scrambled eggs or any other breakfast. Kids won't like this snack too much, but men will go crazy for it. If, after the batter, you roll it in breadcrumbs and fry it, then this snack goes well even with beer.

Try making a crab stick appetizer. Here you will find the recipe with photos.

For dinner, make a quick ham and cheese pie using this recipe.

Recipe 7, simple sausages in puff pastry in a frying pan

11-12 pieces of meat sausages or sausages
1 package frozen puff pastry (whether it’s yeast or not)
lettuce leaves for serving

Heat a frying pan, pour in sunflower oil, and add chicken sausages.

Fry them on both sides until golden brown, almost cooked. Let cool.

If you have sausages, then, of course, we skip this step.

Thaw the puff pastry at room temperature. I came across the dough rolled into a roll, but it can also be in flat packages, usually 2 sheets each. Cut the dough into strips approximately 6-7 cm wide.

Roll out each strip of puff pastry thinly until it is approximately twice as long as the original. The length does not matter; we will trim off the excess length and use it for the next sausage.

Wrap a chicken sausage or sausage diagonally in a strip of dough.

Cut off excess dough. Small remnants of strips can be fastened together and wrapped into another sausage or sausage.

It should look something like this:

Preheat the oven to 160-180 degrees. Place the sausages on a greased baking sheet, place in a hot oven and bake until golden brown.

Place the finished and slightly cooled chicken sausages or sausages in puff pastry on lettuce leaves and serve immediately. Very tasty, you just can’t stop eating!

Method for preparing sausage in dough

Cut the sausage into a semicircle and then into slices half a centimeter thick.

We prepare juices from the dough.

It’s a good idea to calculate the required number of juicy sausage slices so that there is nothing left for later.

We try very hard to make it oval. It should cover the piece of sausage; there is no need to cover it on all sides. We try to make the seam itself as flat as possible so that this side fits tightly to the pan. This way the dough will fry evenly.

Wrap the sausage in the dough, repeat until the ingredients are gone. Place the finished sausages on boards or a table, after sprinkling a little flour.

If you have a couple more hands or you can sculpt quickly, you can start frying before finishing the sculpting.

Heat the frying pan, add a little vegetable oil and start frying the sausage in the dough. We try to shake off excess flour from the sausages. It may start to burn. It is better to select heating of the stove at half the maximum. If the dough turns out thick, you can cover the sausages with a lid. Then they will fry better, and if the dough is fresh, they will also rise a little. If a sufficiently large part of the flour gets into the oil, it is better to stop and drain the oil. The flour will burn and may ruin the dish a little.

Again, in two frying pans the process will go faster, exactly twice as fast.

Fry for three to four minutes on one side and turn over to the other. Add vegetable oil as needed. Place the finished sausages in a saucepan and cover with a lid. This way they will not cool down and soften a little. While the last batch is being fried, remove from the table. Let the sausages rest for about fifteen minutes.

After that you're done.

Enjoy your meal!

A short video recipe for sausages in dough.

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Sausages are good to eat with tea or fruit drink. They go very well with broth or soup. At a good pace, the sausage in the dough is prepared in about 40 minutes. Particularly hungry people can start eating much earlier

Sausage in dough can be cooked in the oven. The cooking time will increase, but there will be no need to monitor each batch.