Sausages in the test time. Sausage in yeast test: perfect alternative to the sandwich

Sausages in the dough - how many times such baking reversed forever hurrying and hungry. it delicious snack And a simple rich snack, who are happy to eat adults and which can be offered to children. But to be completely confident as a finished product, it is best to do this dish at home by choosing a recipe for your taste.

We offer the most popular baking options for delicious sausages in the classic test and original recipes. Having at hand, one or another list of products, focusing on its taste preferences, you can always cook your family without freezing, yeast or puff pastry with sausage.

Simple sausage recipes in the test

To please the seven delicious and satisfying baking or surprise guests with original home fast food at any time. We offer somewhat popular fast recipesthat will allow you to diversify this snack, pleaseing any gourmet. Simplicity and ease of cooking options will fall to taste to lovers of fried or wind pies, fans of yeast or puff pastry.

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

Traditional sausage dough - dubbed on yeast. Such a bun, unlike a bezry-free option, will be very magnificent, ruddy and incredibly tasty. Even a slightly sweet dog is well combined with a sausage of any kind. Such sausages in the dough baked in the oven, it is not difficult to cook yourself, what will convince you detailed recipe with photo.

For the recipe you will need:

• Flour 500 gr
• Milk 180-200 ml
• Egg 1 pc.
• Butter cream 50 gr
• Yeast (dry) 5 gr
• Vegetable oil 1 tbsp. the spoon
• Sugar 1 h. Spoon
• Salt ½ h. Spoons
• Schuput at will

Council. This baking is allowed to prepare without dry yeast, replacing them with fresh in the amount of 15 grams.

Cooking method

Corn Dog - Fried Sausage in Liquid Test

Another traditional option will tell how to prepare sausages in the dough by frying them in oil. This is fast method of light Furshet when guests are practically on the threshold. And still that good recipe With a crispy crust for male gatherings for a glass of beer.

Ingredients:

• Sausages ½ kg
• Milk 150 ml
• Wheat flour 1 cup
• Corn flour 1 cup
• Egg 2 pcs.
• Basin 1 h. Spoon
• Salt, paprika, spices taste

We offer a step-by-step recipe with photos that they independently made sure how to make the root dog at home easily.

Cooking method

Simple sausage in bearing dough

This easy recipe Cooking for sausages will appreciate even novice culinary. Without prolonged from the test, cooking time is significantly reduced and an hour later there will be a lunch for a schoolboy or to work. And to further facilitate the work with the kneading appliances will help, because the proposed recipe can be used for bread makers or multicookers.

Ingredients:

• Sausages 500-600 gr
• Flour 2 glasses
• Water 200 ml
• Egg 1 pc.
• Vegetable oil 1 tbsp. the spoon
• Sugar ½ st. Spoons
• Salt to taste

Cooking method

1. In water to dissolve sugar and salt.
2. Mix it with butter.
3. Flour to sift the slide on the cutting table.
4. Thinking liquid components into flour with a thin flower, knead the homogeneous mass.
5. Mix it before smoothness.
   Council. If you cook at home in the household appliance, then bookmark the products in the bowl according to the instructions. This sequence is usually used: water, oil, sugar, salt, flour.
6. The finished ball of the test must be riveted with a thickness of 0.7-0.8 mm.
7. This layer is cut by strips of medium width by the number of meat products.
8. Sausage products spin with bearing dough.
   Council. If you want to give a dish of originality, you can cook it with cheese. Wrap a thin one cheese slicing Or laid next to a piece of cheese.
9. Place the parchment paper on the baking sheet, put on her sausages.
10. Grease the top of the blanks with a whipped yolk, then put the oven.
11. Bake a snack in a hot oven by setting a temperature of 180-200 degrees there.

Sausages on a stick in a pylled dough in the oven

How to make fast and original optionwhich will definitely like children? It is sufficient to stock high-quality packaging of puff pastry. In addition, the proposed recipe will be useful for meetings with friends in big companybecause Baking is convenient to take in hand and it does not prevent communication. Thanks to the store billet, snack reserves can be replenished in minutes.

Ingredients:

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

Cooking method

1. Pre-heat the oven up to 190s.
2. Frozen puff yeast test to give 20 minutes to thawing.
   Note. You can use the usual store dough, but with yeast variants, baking will succeed.
3. Dough layer cut into identical triangles (8 pcs.) Or long strips.
4. Each sausage is cut in half. In every piece to stick a skewer.
5. Wanted the sausage in the prepared stripes. To do this, put a skeleton with a piece of sausages on a wide edge of the triangle, wrap the product in the form of a tube.
6. Share the blanks on the tray, lubricate their top of a whipped yolk.
7. Bake buns in the oven for 15 minutes.

For visibility, video of this recipe can be viewed:

Methods of wrapping sausages

Such. simple bakinglike sausage in the dough, for any recipe it turns out delicious, but it can be turned into cooking masterpiece, beautifully wrapped the sausage product. Consider traditional and festive odds, so that the snack pleased not only the stomach, but also the eye.

These and other options in the detailed version will find on video

Mistress note or how to make baking successful

Fans of sausages will help this simple baking recipe. The ruddy fragrant snob will not leave anyone indifferent. At the request of my sons today there will be sausage in the dough from yeast dough in the oven. Recipe with photos for all those who are not indifferent to this dish, like my children.

Remember in the school dining room - bread with a cutlet and sausages in the dough? Two popular dishes At schoolchildren. It has not lost tremendous popularity today. At home easy to bake ruddy bun, inside which sausage is hiding. An excellent snack to school to the child will eat, remembering mom. It is convenient to take a job, colleagues treat delicious!

Significant plus dishes are equally good, both in hot and cold. Always take them with you on a picnic - so far kebab is fried, perfectly bite with such buns. On sale now they are sold everywhere, but the quality of sausages in the purchase of baking is alarming. Manufacturers choose the cheapest, whose composition is incomprehensible. I try not to buy in the store, it's easier to bake myself.

How to choose sausages

Difficult question! A variety of species is confused. How to determine the abundance? Let's try to figure out.

• Pay attention to the price. It should not be small or medium. High price is a little guaranteed the presence of meat in the composition.
• Carefully read the composition on the package. A soybean or starch is mentioned, you should not buy them.
• It is desirable to have a sign of GOST, but now it is rare.
• Appearance and shelf life Mandatory point, do not miss it.
• If you know the proven manufacturer, then boldly buy its products.

Dough products from yeast

• Sausages 10 pcs.
• Flour - about shelter
• One egg plus one yolk
• 240 ml of milk
• 30 gr. butter + 20 gr. vegetable oil
• A pinch of salt
• Table spoon sugar
• Yeast sof moment - 8-10 grams
• Seeds of Seung

How to cook and wrap beautifully

Chic buns for any case are ready. And in the feast and into the world - simply, quickly and cheap. Cooked at home, which causes double confidence in the quality of the dish. Bon Appetit! Waiting for you to new recipes.

Dough dough according to GOST is tough dough long fermentation. It turns out gentle and air, it is intended, as a rule, for pies, but I recommend trying a sausage with him - the result is amazing! In the dough absolutely not felt yeast, on the second or third day, baking is the same soft and fragrant as soon as the stove. And it is convenient, you can afford a large portion of sausages in the test for several days.

The only lack of a recipe is time. I went to cook for 6 hours of total time. But it should be borne in mind that clean, the active time of cooking is just 1 hour. 5 hours is the dough and slowly suitable, your attention does not require. I highly recommend passing this master class - there will be a recipe for one of best species Drove and classic sausages in the oven test (from yeast dough).

Exit: 16 sausages

Ingredients

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

Preparing yeast dough for sausages

For layers in the tank mix 170 ml of warm (approximately 35 degrees) of water and yeast. I smell 240 g of flour and mix well, cover with a food film, shifting 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 opara raises, having increased by 2 times.

We smack 2 eggs in a cup, we scroll with a fork to ensure that the yolks and proteins are connected to a homogeneous mass. From this mixture, called Melange, we will need 70.

In the cup for the kneading test, the remaining 400 g of flour and we pour 70 g of melange. Part of the egg mixture, which remained, will not disappear - we will smell buns. Then add salt, sugar, vegetable oil or softened margarine, ready-made opar and another 100 ml of water, without which the dough will be too cool. We knead your hands or a hook (mixer).

Jar yeast dough It turns out smooth and homogeneous. It we shift it into deep containers, cover with the film and remove into a warm place without drafts for another 2-2.5 hours.

After 1.5 hours (by this time, the dough will rise well) by ignitting it so that the air will come out of it, cover again and leave another 1 hour. During this time, the dough for sausages will be completely raised, and it will be possible to start working with it.

How to make sausages in the dough in the oven

Sausages purify from cellophane shell. Lubricate hands, dough and surface on which we will work, vegetable oil. We take the dough and rolling out of it the sausage, and then cut it on 16 equal parts.

From each part we roll off the 30-centimeter sausage (about 30 centimeters long). Wrap it on the spirals every sausage completely - we prepare the "closed" sausages.

We work with a silicone rug or contrary, which smeared in advance with oil. Unlock sausages, leaving the distance between them at least 3 centimeters. I got incomplete 2 thanks.

We cover the sausages in the dough with a wet towel so that the dough is not settled, and put to approach another 20 minutes. During this time, heat the oven to 220 degrees.

Add a couple of water spoons in the egg mixture and lubricate the sausages from all sides for a glossy crust. We bake sausages B. yeast dough In the oven 25-30 minutes. They should be beautifully shoved, which means readiness.

Important moment: ready-made sausages need to cool slightly, and then it is necessary to shift with the battle / silicone on the grille, where and give them to cool finally. Then the bottom will not mess and remain appetizing and crispy.

Everyone already knows about it simple, but at the same time very delicious delicacy. Sausages in the dough can already be called street food, since they are selling them most often in stalls.

What are the good such treats? Well, at least the fact that the filling for them is to prepare is not necessary. She is ready! Of course, you can cook sausages and at home, but it is rather, when you are incredibly in love with cooking. In our version of sausages will be purchased.

Everyone knows what is fraught with purchased products. That is why, as always, we will share with you the most useful and necessary advice in the choice of purchased sausages. We will tell you how they should be ideally and how not to get into the spoiled product.

Today we are five step-by-step recipes in the preparation of popular street meal. This is a classic, a variant of a puff pastry, jewish, with cheese crust and with potatoes. Each of the recipes we cut in detail so that you do not make up and the slightest work to cook everything correctly.

The raisin is that every kind of our delicacy will be baked in the oven. 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 in the markets are "artificial." That is, for example, fruits and vegetables can be taken artificially, and not collected from the real tree. In meat products there may be soy (sometimes more than 50% of the composition), and the cheeses can be made without dairy products in general. Therefore, very often cheese does not smell and literally rubber, creaks on the teeth. To all this, you can add that even the eggs have already become artificially output. That is, without the participation of the chicken in general.

In order to huge number The same products find the real and the most delicious, it is necessary to stay some recommendations:

1. The surface of the product must be smooth, without wrinkles;
2. From above there should be no mucus, the sausages should not be wet. They can only be slightly wet;
3. If buying sausages, on the packaging of which it is indicated that they are made according to GOST, you can be sure that this is the highest grade;
4. When pressed for the product, it should be felt that it is dense and elastic;
5. Swells of fat mean that the composition of the sausages were added streaks, pure fat or ordinary water instead of meat;
6. Bright or, on the contrary, a rich color says that there is too many dye in the product;
7. Too soft product It contains vegetable protein, and most likely soy.

To buy a delicious, natural product, it is only worth remembering these several rules.

Simple sausages in the dough in the oven

Time for preparing

calorie by 100 grams

A really simple recipe with which even a culinary newcomer can cope. Moreover, you like to work with yeast and yeast dough.

How to cook:

Tip: Milk must be warm so that the yeast is faster to work faster. Too warm milk will kill the activity of yeast, and the dough will not rise.

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

How much time is 2 hours and 45 minutes.

What is calorie content - 274 calorie.

How to cook:

1. Milk warm and add sugar to it, interfere with dissolving the second component;
2. Next, pour a glass of flour through a sieve and bring the dough until uniformity, leave for twenty minutes;
3. When yeast grows with a lush cap, pour them into the capacity of larger and add salt, oil, two eggs and flour residues through a sieve;
4. Stir the components to uniformity;
5. Mix dough for five minutes;
6. Next, place it in a bowl, cover with a film and give a rest in a warm place;
7. Upon the expiration of two hours, the dough should be changed and divided into the required number of parts;
8. Sausages get rid of packages, and cheese cut into two identical parts;
9. One half chop with a grater, and the second cut into thin and long bars;
10. Each piece of dough turn into a sausage and hold the rolling pin so that part of the dough becomes flat;
11. In each meat, make an incision and insert the cheese bar into it;
12. Next, wrap the test and put each stick on the baking sheet;
13. Third egg beat and lubricate them every product;
14. Remove the baking tray for seven minutes at 180 Celsius;
15. Then remove, lubricate the egg again and sprinkle with cheese, remove back to the closet to ruddy color.

Tip: To do not sit with the dough for a long time, you can buy in the store Ready yeast dough Or replace it with sorrowless.

Recipe with potatoes

Such a delicacy can be prepared at least in order to relish. Potatoes with meat product and dough - already more like a full dinner, right?

How much time is 2 hours.

What is calorie - 173 calorie.

How to cook:

1. Oil must be dissolved to a liquid state;
2. Pour warm milk to oil and send one egg there;
3. Beat, add salt and sugar;
4. Pour yeast, dissolve them and pour half cup to flour through a sieve;
5. Mix the components and set the mass for twenty minutes;
6. After time, start adding more flour through a sieve until the dough becomes smooth, elastic and will not move away from the hands;
7. Remove the dough into a bowl of the film and give it to grow twice;
8. To do mashed potatoes, add to it Margarine and a little milk so that the puree becomes lush, fragrant and gentle;
9. Ready dough divided into two parts;
10. Roll over both parts in the sausage and cut it with the same rings;
11. Each ring is cut into flour and roll out;
12. To put the puree to each cake, distributing it in the center in the length. One tablespoon will be enough;
13. Put on the puree to lay out the sausage, and on both sides on the empty test to make cuts in one direction;
14. Cover the test dough and lubricate each product whipped egg;
15. Shifting sticks S. meat filling on a lubricated baking sheet and send to fifteen minutes in the oven closet at 50 degrees;
16. Then increase to 250 degrees and bake to rosy.

Tip: Bake products at low temperatures are necessary in order for the dough to rose. But you can do it and without the oven, leaving ready-made sausages in the dough on the table about 35-40 minutes.

Fragrant sausages in a puff pastry

Recipe for those who love fragrant and gentle dough, in which dozens of soft layers. They crumbling and it is not always comfortable, but it is precisely this is a puff of puff pastry and how tasty it is!

How much time is 40 minutes.

What is calorie - 245 calories.

How to cook:

1. Puff pastry disappear, sprinkling it with flour so as not to be glued to the working surface;
2. Roll out each piece is not thicker than 5 mm;
3. Cut the strips with a thickness of three centimeters;
4. Wrap in the dough every sausage and immediately put on a baking sheet;
5. Warm up the oven to the average temperature;
6. Egg beat and lubricate them every product;
7. Place a baking sheet in a hot wardrobe for twenty minutes.

Tip: You can take puff pastry with yeast or without them. The result depends on the result. If the dough with yeast, then the products will rise, and if without them, then, accordingly, not.

Another simple version of the preparation of sausages in the test. Because of yeast, you will have to wait a bit, but the expectations are worth it!

How much time is 1 hour.

What is calorie - 321 calorie.

How to cook:

1. In the warm milk to dissolve yeast, add sugar and retain in a warm place for ten minutes;
2. Egg smash, add salt, mix well;
3. To pour the finished opaire and soft oil to the egg, mix the mass well;
4. Pour flour through a sieve and knead a soft, elastic dough that does not stick to the hands;
5. Split ready dough on 12 parts;
6. From each part roll the ball, and then the sausage;
7. Roll out the sausage with the rolling pin and wrap each sausage;
8. Share all the sausages on paper and smear each of them with a yolk;
9. Give the items to stand fifteen minutes, and then send no more than half an hour.

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

In order for sausages in the test, it is possible to sprinkle with seeds of black or white sesame, Tmin, flane after lubrication.

Hot-dog lovers often serve finished goods With Ketchup and mustard to remind yourself of a favorite taste. You can also experiment, suddenly like it.

To prevent the test to dry out, pull out the sausages as soon as a light blush appeared. Next, it is already very easy to burn ready-made delicacy.

Be sure to prepare such a snack at your leisure. Not only because it is simple and fast, but also because it is incredibly tasty and satisfy! Well, it's simple and quick

Sausages in yeast dough - an indispensable snack to school, office, for a walk. Prepare very simple!

Yeast dough is thin, but at the same time very soft.

• Sausages 17 pcs.
• Milk 250 ml
• Dry yeast 11 g
• Sugar 1 tbsp. l.
• Salt ½ h.
• Egg chicken 1 pc.
• Wheat flour 600 g
• Creamy oil 50 g

To begin with, we knead yeast dough. We embarrass in the bowl of dry yeast, add a sugar spoon and fill with warm milk, milk take about 100 milliliters, mix. We leave in a warm place so that the yeast is separated.

In the meantime, you break into another bowl, add sugar, salt, softened butter and the remaining warm milk. By this time, the yeast is already disperse, they also pour them into a bowl, bring up with the help of a whin.

Gradually add sifted flour and knead the tight dough. The dough will get a magnificent, air and does not stick to the hands. I do not put such a dough for the rise, immediately start cooking out of it.

Dough divide on equal parts and form circles from them.

Each circle roll in a long thin strip, and wrapping the sausage into it.

The baking sheet must be made with parchment paper, and lay the sausages wrapped in the dough on it. Leave sausages in the dough on a contrary for 15 minutes to lift the dough. Then lubricate the surface with a whipped egg, it makes the sausages purchased a beautiful golden crust.

We bake the buns in the oven preheated to 180 degrees, about 25 minutes.

Ready sausages in the test can be lubricated before serving butterSo it turns out tastier.

Recipe 2: Sausage in yeast dough in the oven

Today I propose a recipe for sausages in yeast dough - simple, tasty and satisfying homemade baking. I can not disagree that it is a rather calorie dish, but not often we eat such food.

• wheat flour - 500 gr
• milk - 250 ml
• chicken eggs - 1 pc
• egg yolk - 1 pc
• creamy butter - 50 gr
• sugar - 1 tbsp.
• salt - 1 tsp.
• juzhi pressed - 15 gr
• sausages - 15 pcs

First prepare the dough. To do this, in 100 ml of warm milk (a pair of tablespoons from the total amount will leave for lubrication of sausages in the dough) dissolve sugar and yeast. You can take dry yeast - 5 grams.

Let's leave for 15-20 minutes so that the foam cap appeared is good and ready for work.

Mix the dough about 10-15 minutes. It turns out soft, but it will not stick to the hands. We leave the dough for 2 hours in warm under the towel. An hour later, it should be careful and again in warmth.

For 2 hours the dough will grow very well - 3-4 times exactly.

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

The sausages prepared in this way are placed on a baking sheet (copier with parchment or food Foil) And we give them half an hour. During this time, he drove the oven. Before planting in the oven, we lubricate each billet with a mixture of 1 yolk and milk (we left it at the very beginning).

We bake sausages in the test at 180 degrees about half an hour. (Time may depend on the features of your oven).

Sausage fur coat is very thin and soft, long does not dry. Enjoy your appetite, dear friends.

Recipe 3: Sausages in the shell of yeast dough

• Wheat / flour flour - 500 g
• Milk - 250 g
• Yeast (can be used like me - 12 g dry yeast or 30 g fresh) - 12 g
• Egg chicken (one egg in the dough, second for lubrication buns) - 2 pcs
• Sugar - 3 tbsp. l.
• Sunflower oil - 6 tbsp. l.
• Salt - 1 pinch.

• Sausage (better to take touch) - 10 pcs

In the warm milk to drive the egg, beat a short for a fork.

Add yeast, mix. Add sugar, salt, oil, mix to homogeneous consistency.

Gradually add flour and wash the dough, it should be elastic, soft. Put rest for 1 hour in a warm place. The dough should increase by 2 times.

We divide the dough to pieces (according to the number of sausages, I have 10 pieces) and wrap your sausages in the dough. They can be wrapped as soon as you like, here are some options.

Or just wrap the dough around the sausage.

The baking sheet with parchment paper, lubricate oil, lay out sausages and lubricate them with a yolk.

We put baked at 180 degrees 20-25 minutes. As soon as the golden crust appears, you can remove it. To eat hot. Bon Appetit.

Recipe 4: Sausages in the dough, yeast (with photos)

• 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 with cooking yeast dough. Very a little warm milk. Pour sugar and dry yeast. Stir, cover with a towel and leave in warm place for 7-10 minutes to activate yeast. A lush cap of yeast should be formed.

Add sunflower oil, Salt and small portions, sink sifted wheat flour.

Check the soft dough that does not stick to the hands. Stick and leave warm for 30 minutes.

Resting dough dough on the pickled board. Roll into a rectangular layer. Cut on 6 strips.

Wrap your sausages in the sliced \u200b\u200bstrips.

Make a bastard with parchment. Stick and leave for 15-20 minutes. After lubricate the whipped yolk. Optionally, you can decorate the dough figures. Bake at 180 degrees 40-50 minutes.

Sausages in the dough are ready.

Bon Appetit!

Recipe 5, Simple: Sausages in Puff Yeast Dough

• puff yeast dough 400 g
• sausages 8-10 pcs.
• egg 1 pc.
• seed sesame 1 tsp.

Immediately you should prepare sausages, clean the film.

Then you need to roll the dough, cut the rolled swap with thin sticks.

Now take on the vessel and turn them into a strip of puff pastry.

On the baking sheet of silicone mat. Usop, lay out the prepared products.

Now the sausages should be sprinkled, use sesame. Dale is mandatory, it is necessary to include, warm the oven to 200 degrees and put the blanks for 30 minutes, let bake. That's all, sausages in puff pastry In the oven will soon disperse with a bang, since your households will not be able to keep in front of these tasty and fragrant delicacy!

Recipe 6: how to cook sausages in the finished yeast dough

• 0.5 kg of layer or powered dough;
• 8 sausages.

If you have a ready-made dough, defrost it at room temperature. Sucks in the meantime, you can peck a bit - but you can not boil, because in the oven they will be sufficient heat treatment.

Sprinkling the table with flour or undermining the food film / silicone rug / just cellophan in which it was wrapped in the dough, unfold puff pastry and cut the strips of a width of about 1.5-2 cm, a length of 15-20 cm.

Every sausage turn on the spiral of such a strip of the dough, a little cleaner.

We decline the sausages in the dough on the contradictory, shining with watered parchment or simply lubricated vegetable oil, and put in the oven, preheated to 200 C.

We bake until the dough is cutting down, it will become dry, golden. If the top is very rumbling, and the middle is still raw - we reduce the temperature if the sausages remain pale long - add a fire. Be careful not to cut the dough (when I have a bake yeast bunsFrom cutting, a frying pan with water, put on the bottom of the oven, bakes the puff in this way still not tried).

For each oven, the baking mode is selected in advance. In the ovens with the lower heating, it can be obtained so that the bottom of the sausages in the dough is already ruddy, and the top of the pale. Then you can go to the trick - just turn them over.