The sausage in the test can not be called a useful dish, but this does not bother the crowd of its fans. You can buy it at any grocery store, as it is a recognized fast food - both tasty and convenient. Although the concept of โdeliciousโ is relative, because ready-made kitchens always try to save money by taking cheaper and more โsaferโ sausages, or by making dough from not the freshest products. We will tell you how to make a sausage in the dough at home and to please loved ones without risk to their health.
Permanent introduction
By and large, there is nothing special to talk about this dish - everything is clear from the name. Almost every country has its own option of cooking sausages in the dough, but the essence does not change: a prerequisite is the presence of flour base and semi-finished meat.
If you wish, you can turn around by adding seasonings to the dough, or by coating them with a sausage, adding cheese, stewed cabbage and so on. The key to a delicious finished dish is in high quality sausages. Your dough can be so perfect that itโs the place in the chamber of weights and measures on the shelf "reference dough", but the crappy stuffing can ruin everything. Please do not save on this, especially since the preparation of sausages in the dough is more about pampering than about organizing a full meal (the exception is, perhaps, breakfast).
How to sculpt?
Sausages are very convenient in the role of filling, as they do not flow out, are not particularly deformed and generally behave decently.
Of course, you can wrap them in the manner of ordinary pies, but everyone wants not only taste, but also aesthetics, so a few design tips:
- Mummy! Roll the dough into a thin layer, cut it into ribbons of medium width and wrap the sausage fully, then bake according to the recipe.
- Scythe. Roll out a small amount of dough in a circle, make two notches on both sides so that small ribbons turn out on the sides, and the middle remains intact. Put a sausage in this middle and braid the braid with side ribbons.
- Basket. Roll a small amount of dough into an oval, cut half of the oval into ribbons. Put a sausage on half of the remaining part of the oval, cover it with the second part and tightly cover, then wrap with sliced โโdough ribbons.
The options for how to wrap the sausage in the dough do not end there. You can always come up with something of your own or โreviveโ the pastries by attaching ears, eyes and a spout from improvised products to it.
Yeast dough. Sausages in the test for those who are friends with dough
To begin with, a small educational program: dough is a kind of sourdough, which is prepared using yeast. Its use will allow you to get the most tender and softest dough at the exit, which is perfect for making sausages in the dough. We will offer a recipe for a long fermentation dough. Yes, it will take a lot of time, but it's worth it!
Products for steamer:
- flour - 300 grams;
- water - 200 grams;
- dry yeast - on the tip of a knife (2 times).
Products for the main test:
- whole dough;
- flour - 880 grams;
- water - 560 grams;
- sugar - 50 grams;
- constricted yeast - 12 grams;
- salt - 24 grams;
- soft butter - 90 grams;
- powdered milk - 45 grams.
There are enough products for 30-35 finished products, if this is too much for you, then divide the products in half. This dough for sausages in the oven and when frying in a pan behaves remarkably.
Cooking
- First, do the dough: just knead all the foods until smooth, put in a bowl, cover with a towel and leave at room temperature for 14 hours.
- After the specified period, do the main test.
- To do this, mix all the ingredients again until smooth, put in a bowl, cover and let go in a warm place for an hour.
- That's all, you can form products. How to wrap a sausage in a dough, we indicated above.
- Preheat the oven to 190 Cห.
- Put the billets on a baking sheet, let it go for 20 minutes, grease with an egg and bake for 25-30 minutes.
- Let cool and serve.
Yeast dough. Sausages in the test for those who are not friends with dough
A great option for those who are lazy or in a hurry:
- kefir - 2 glasses;
- dry yeast - 20 grams;
- vegetable oil - 1 cup;
- salt - 2 tsp;
- sugar - 2 tbsp. spoons;
- flour - 6 glasses.
Cooking
How to make a sausage in a test for family joy, if there is not much experience? Cook this dough!
- Mix kefir with vegetable oil, warm until warm. Add sugar, salt, yeast. Add the sifted flour gradually. Make a soft but firm batter. Put in a bowl, cover with a towel and let go for 40-60 minutes.
- Roll out the dough that has come up, form the products, put them on a baking sheet and let go for 15 minutes.
- Preheat the oven to 200 C.
- Lubricate with a beaten egg and bake for a third of an hour until intense "rosy."
- The only thing: using this recipe to cook sausages in a dough in a pan is not recommended, because there will be too much fat.
With the blessing of All UK Chef Jamie Oliver
Mr. Oliver is pretending to cook simple, tasty food, his recipes do not require "stewing hummingbird feathers in acai wine, then bury the cauldron in hot sand and wait 3 days." As part of public education, he launched the Lunch in 30 Minutes program , in which he showed how to cook sausages in puff pastry :
- puff pastry - 500 grams;
- sausages (ideally half-baked sausages that are cooked on the grill) - 250 grams;
- any hard flavored cheese - 150 grams;
- eggs - 2 pcs.;
- sesame seeds - 4 tbsp. spoons;
- ground fennel - to taste.
Cooking
Homemade sausages are ideal for this recipe. In a test of their own production, they will be incomparable, however, according to Jamie Oliver, if you have time to prepare puff pastry, then you urgently need to find a job.
- Preheat the oven to 210 C.
- Cover the baking sheet with baking paper.
- Dust the table a little with flour and roll the puff pastry into a layer up to 3 mm thick. Lay out the entire length of the sausages, sprinkle them with fennel and cheese. Wrap the dough with a roll, tighten the edges tightly (this can be done with a fork). Lubricate the whole surface of the roll with beaten eggs and cut it into pieces 6-7 cm long.
- Put the pieces on a baking sheet, keeping a small distance between them so that they do not stick together during baking, as the dough will increase in size.
- Cook the sausages until the crust of the dough is browned. Depending on the characteristics of the oven, this will take 20-25 minutes.
Best served warm. So we found out how to make a sausage in the test according to Jamie Oliver.
Sausages in the test fried - greetings from the USA
More fast food to the god of fast food! Yes, yes, this is America - the birthplace of fast food. There are a myriad of options for a bite to eat on the run in this country, today we will consider a relative of our sausage in the test - root dog. At its core, this is just an ordinary sausage in batter, but the batter is made according to an unusual recipe for us. Its peculiarity is that it is based on cornmeal, which provides a unique texture and taste. So, the necessary ingredients:
- wheat flour - 150 grams;
- corn flour - 150 grams;
- baking powder - 1.5 tsp;
- soda - 2 teaspoons;
- sugar - 4.5 tbsp. spoons;
- paprika - 1.5 tbsp. spoons;
- egg - 1 pc.;
- egg yolk - 1 pc.;
- milk - 3 tbsp. spoons;
- salt - 1 teaspoon (without slide);
- sausages - 9 pcs.;
- refined vegetable oil for frying;
- flour for boning sausages;
- wooden skewers for stringing sausages.
Yes, these are sausages in the dough fried, but do not be afraid of excess fat: just put the finished treat on paper towels to remove excess oil.
Cooking
- To prepare the batter, mix all the dry foods until smooth, add the egg, yolk and, without stopping stirring, pour in the milk. Stir until smooth and pour into a high capacity (e.g. large glass).
- Put the sausages on the skewers.
- Sift some flour into a plate and roll sausages in it. This step cannot be skipped, because otherwise the batter will not hold.
- Place the pan with a thick bottom on a medium heat, pour a layer of oil about 2 cm thick. Lower the sausages one at a time into the container with the batter, scrolling. The batter is smoothly and evenly distributed throughout the sausage. Put the prepared products in oil one at a time, scrolling the sausages in the dough in a pan around its axis, so that the batter is fried evenly. If you saw that the dough on one side becomes flat (thanks to the bottom of the pan), then simply smooth it with a spatula.
- The finished dish should be an intense golden color. Put it on paper napkins. Serve hot and cold sausages, always with your favorite sauces.
Ennoble the dish
The sausage in the dough is not a dish that boasts a wide palette of tastes. In order to add zest to baking, increase its satiety and add a little utility, you can use the following tips:
- Grease the dough with your favorite sauces before wrapping the filling in it. Do not be afraid of the sharp tastes of tomato sauce and mustard - they will make the finished sausage in the dough richer and richer.
- Put out a little cabbage (as in the filling for the pie) and add it to the sausage before wrapping the pastry in the dough. You will receive the so-called "breakfast of the worker." The only thing for this recipe is to use a yeast dough.
- How to make a sausage in the test, we showed above, and now we will talk about how to refine it to a portion of the pizza counterpart. To do this, simply add cheese that is easy to melt to the sausage, tomato sauce, a little garlic and spices. If desired, you can supplement the filling with pre-fried mushrooms. In their raw form, putting them is not recommended, since they give too much juice - the dough will soak and burst.
- Sausage in the dough is a delicious food from the category of "pampering", it can not be called useful. However, nothing prevents you from refining this dish by replacing ordinary semi-finished products with light sausages made from poultry meat, adding more vegetables to the filling, and using whole grain and bran instead of a portion of premium wheat flour.