From this amount of ingredients, approximately 12 sausages are obtained.
Dough recipe for sausages in dough
Ingredients:
For the test:
400-500g premium flour
10 g yeast
250 g milk
1 egg and 1 yolk for brushing
1 tbsp. l. Sahara
50 g butter
a pinch of salt.
For filling:
12 sausages.
How to make sausage dough in dough?
1. Pour the yeast with warm milk and leave until they are completely dissolved.
2. Add egg, salt, sugar, softened butter to milk and yeast and mix everything well.
3. Add flour and knead the dough. The finished dough should not be too tight.
The sausage dough is ready. Now you can start molding. I want to offer you several options for making sausages in dough, both for adults and for children.
Classic sausages in dough
1. Pinch off a small piece, about 3 cm in diameter, from a common piece of dough. Roll a rope out of it. If the dough does not roll out well, brush the work surface with a little water.
2. Using a rolling pin, roll the dough rope lengthwise.
3. Place the sausage on the edge of the dough piece and wrap it in the dough in a spiral, close the edges. Cut off excess dough.
Sausages in the "Snake" dough
These sausages should be especially liked by children.
1. Roll out a small rope about 20 cm long from a piece of dough. Roll one end of the dough piece to form a snake's tail. Make a head from the second edge.
2. Having stepped back 1 cm along the edges, roll out the tourniquet with a rolling pin.
3. Wrap the sausage in the batter, leaving the tail and head around the edges.
4. Squeeze out the eyes on the snake's face with a cocktail stick. Roll 2 small pieces of dough and place them in the indentations.
4. Let the finished sausages rise a little for 10-15 minutes.
5. Brush the sausages in the batter with the yolk mixed with 1 teaspoon of milk.
6. Bake the sausages in the oven for 25-30 minutes at 180⁰С.
Sausages in the "Dog" dough
1. For the body: Roll out a small piece of dough into a rectangle.
2. Place the sausage in the dough and pinch the edges.
3. Turn the dough piece over, seam side down. Form a dog's face on one side of the workpiece, and a small tail on the other.
4. For the ears: take a small piece of dough, roll it into a sausage and roll it out with a rolling pin.
5. Cut a flat piece of dough in half.
6. Round off the edges.
7. Lubricate the dog's head with a little egg yolk or water and glue the ears.
8. For legs: Roll 2 sausages from two small pieces of dough. One is slightly smaller than the other.
9. Lubricate the dog's legs with water and glue them to the lower body.
10. Ready sausages let rise a little for 10-15 minutes.
11. Make 2 indentations on the dog's face using a cocktail stick. Brush the sausages in the batter with the yolk mixed with 1 teaspoon of milk
12. Bake the sausages in the oven for 25-30 minutes at 180⁰С.
13. For the finished dogs make eyes by placing a little mayonnaise or sour cream and 2 cloves in the holes.
14. For the nose: punch a small hole on the dog's face and place a pea of allspice into it. Do not forget to explain to the children that peppers and cloves are optional.
Sausages in the braid dough
1. Roll an oval out of a piece of dough.
2. Make several diagonal cuts on each side of the dough piece.
3. Place the sausage in the center of the dough piece and fold the edges to form a pigtail.
4. Let the finished sausages rise a little for 10-15 minutes.
5. Brush the sausages in the batter with the yolk mixed with 1 teaspoon of milk.
6. Bake the sausages in the oven for 25-30 minutes at 180⁰С.
Lazy sausages in puff pastry
And finally, one more recipe for sausages in the dough for the lazy.
Ingredients:
500 g yeast-free puff pastry
1 egg yolk for brushing
12 sausages.
1. Defrost puff pastry, roll out and cut into strips.
2. Cut the sausages into 2 parts. Place on the rolled dough and wrap, pinch the edges of the dough. In order for the edges of the dough to stick well, brush with egg yolk.
3. Place the formed sausages in the freezer for 30 minutes.
Let's make sausages in dough today! The design can be festive and interesting, while simple to perform and varied! This will give a family meal or dinner with guests an additional "zest" - after all, it is so nice to choose exactly that bun, cookie, sausage, which looks exactly at you! 😀
I want to tell you about 12 ways how to wrap sausages in dough. Even if you do not use all of them, but only a few, the presentation will be completely different! 😉
Just look - turtles, flowers, braids, boats - and beautiful, and even tastier! 😀
I already shared with you the step by step wrapped in. You can take ready-made puff - both with yeast and without. This time I baked in. Some of the suggested sausage shapes (more closed) can be made!
I think this recipe will definitely come in handy for the May holidays! Want to celebrate at home? Warm sausages in dough, just out of the oven, help you 😀 Planning to get out into nature? Fine! You can bake these sweets and take them with you! Men, children, women - everyone will be happy with this "ration"! 😉
Well, decide on the dough and go twirl and twirl the different sides of the sausages! 😉
Products:
Registration methods:
So, the dough (see the step-by-step recipe for its preparation) was divided into approximately equal pieces and proceeded to molding. 
At this point, the sausages should be ready. In principle, raw can also be used. They will have time to bake in 20 minutes in the oven. But I always pre-cook and not just, but with bay leaves - to boil all sorts of additives and ennoble their aroma.
Another important point is that you need to wrap already cooled sausages in the dough. Ideally, if their temperature is room temperature. Rolling hot or cold sausages in the dough during baking may create an unpleasant wet layer. Better to do without it;)
I gave names to all the options, relying purely on my associations ...;)
Option number 1 - Pigtail
She rolled the dough into a round cake. I put a sausage in the center. 
On the sides of the sausage, I made cuts on the dough at an angle of 45 degrees (downward). My stripes turned out to be about 0.5-0.7 cm wide. 
I began to form from above - I put the upper right strip on the sausage, then the left one, right again ... 
So braided to the end. Ready! 
Option number 2 - Flower a la turnstile;)
Since I will have several sausage flowers, I began to think how to name them in order to distinguish between themselves. And the first association that came to my mind, looking at the final shape of this sausage in the dough - yes, a turnstile))
So, I rolled the cake into an oval. I put a sausage in the center. 
She lifted the edges of the dough and pinched it, making a pie. The sausage should not look out of nowhere. 
I turned it over with a pinch down. I made several transverse cuts (you can experiment with their number) through the top layer of the dough and the whole sausage without touching the bottom layer of the dough. 
She turned the sausage on one side and connected the free ends (in a circle), making a pinch. 
I rolled a ball out of a piece of dough and placed it in the center of the resulting circle. Ready! ;) 
Option number 3 - Hibiscus flower
She rolled the dough into an oval cake. I put a sausage on it. 
I pinched the edges of the dough so that the sausages were not visible. Turned the seam down. I cut the top layer of dough and a sausage across with a knife. The bottom layer of the dough, like last time, was left untouched. 
In turn, she began to unfold the "petals" so that the cut of the sausages looked up. 
I twisted the last "petal" into the middle. 
Yes, for some reason hibiscus remembered the flower formed in this way ... And you?
Option number 4 - Seven-flower flower
This method is a hybrid of the 2nd and 3rd :) I rolled the cake again into an oval. I sent a sausage to her. 
I made a pie by pinching all the edges of the dough. 
I cut it across without cutting through the bottom layer of the dough. Here I made one more cut than in the 3rd option. 
Spread the "petals" with the cut of the sausages up. 
She placed a ball rolled out of dough in the center. 
Option number 5 - Labyrinth
I made an oval cake out of dough. 
She blinded a pie again. 
Turned the seam down. She made cuts with a knife, touching only the dough, but not the sausages, in a checkerboard pattern - from the middle to different edges.
To make the pattern clearly visible after baking, you need to better divide the dough at the incisions. 
Option number 6 - Winding
I made a strip of dough.
This method is less my favorite, because there is less test here. However, you can make this "tape" thicker and longer;) 
She laid out the sausage and began to wind the dough on it. 
I made a tuft and placed it underneath. 
Option number 7 - Rifled
She rolled the cake into a circle. From its center to the right, not reaching the end, I made horizontal cuts. 
I put the sausage in the center. 
Gently lifted the ends of the dough and connected them with a pinch. 
I turned it over so that the strips were at the top. For a more distinct pattern, you can even cut a little dough on each strip, holding the knife at an angle. 
I covered the baking sheet with foil. You can use parchment paper or do without everything, choose the option that is familiar to you.
Smeared with sunflower oil. I laid out 7 blanks. 
On top, I greased the sausages in the dough with a stirred egg (you can use one yolk diluted with a small amount of water). 
Baked at a temperature of 180 "C for 20-25 minutes. 
While the first baking sheet was in the oven, I formed 5 more blanks with sausages.
Option number 8 - Coin holder
I put a sausage on an oval dough cake. 
Made a pie. 
I made several transverse cuts, again cutting through the top layer of the dough and the sausage, but without reaching the bottom layer of the dough with the knife. 
I unrolled the slices of sausages up, laying them out one by one - to the right, left, right, left ... 
For me, this option is one of the most delicious! And for you? ;) 
Option number 9 - Turtle
First I took up a sausage. Cut it in half across. 
Then each part was cut lengthwise into two parts. 
I didn't touch one quarter any more - it will serve as the turtle's head.
I cut two quarters in half lengthwise again - it turned out 4 legs.
At the last quarter, I cut off the rounded edges at an angle, getting a triangle (trimming is not needed). This is the tail. 
I laid these parts of the sausage immediately on oiled foil, according to which part of the body each of them is. 
I smeared the sausage with an egg, put a piece of dough, also greased with an egg, in the center. 
I made a small oval cake from the main part of the dough. I applied it with a knife, without cutting through to the end, crosswise notches, imitating a shell. I put it on a sausage. Ready! ;) 
Option number 10 - Diagonals
She rolled the dough into an oval cake, placed a sausage on it in the middle. 
The edges of the dough are pinched like a pie. Turned the sausage seam down. I made several large diagonal cuts on top, cutting only the dough. 
Option number 11 - Boat
The dough is rolled out into a thinner cake with a shape closer to a circle or square. I put a sausage on it. 
The right free end of the dough was rolled up to a sausage. 
I did the same with the left side of the test. 
I made two tucks - above and below, forming a boat for the sausage;) 
Option number 12 - Braid
The dough is rolled into a round / square cake. I made 4 horizontal cuts on it (if the sausages are long, you can do more), retreating along the edges. 
Cut the sausage in half lengthwise. "Woven" one half of a sausage cut down so that dough-sausage-dough-sausage alternate on top. The second was arranged according to the same principle, but in a checkerboard pattern in relation to the first half. It is more convenient to do this directly on the baking sheet. 
She greased all the blanks placed on a baking sheet with foil with an egg. 
I baked again for 20-25 minutes at 180 degrees. 
Sausages are good both hot and hot, and in a completely cooled form! ;) 
Of course, fresh herbs are the best addition to them! 
That's all! You can call your home or guests to the table)) Beer, tomato juice, tea, coffee ... soup ... You can offer a lot of interesting things to them. The only question is - is it necessary? It's so good and tasty to eat them without everything! ;)
So what options are your favorites? ;)
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The sausage in the dough is easy to prepare - you knead the yeast puff pastry, put in a small sausage, and then what?
I really want to wrap the sausage correctly and beautifully. This is what we will do today - we will decorate our favorite dish in an original way. As soon as they do not call the venerable fast food, beloved by the people - a sausage in a dressing gown, a nightgown, a hot dog, a pig in a coat or blanket, a corn dog, a toad in a mink. The witty and bright names amusingly reflect the essence of the dish. The sausage is hidden in the dough from the views of others. And there is an explanation for that.
The dish was invented in Germany, where they take fasting very seriously. But some people could not stand the strictness of their food. To avoid judging others, they hid delicious meat sausage in the dough.
How to beautifully wrap a sausage in a dough
Convenient and tasty food can become a masterpiece if you learn how to wrap sausages beautifully. And here the imagination of the culinary experts knows no restraint. At home, when baking fast food in a hurry, we simply wrap the sausage with a ribbon of dough. However, even here you can show fiction.
Wrap the dough over it.
Make a small distance in the spiral so that the sausage looks flirty and appetizing into the gaps.
Wrap the dough tape in a solid pattern, adjusting the tape end-to-end.
Agree, these methods are not very interesting. Festive, original options are known, when a simple dish can amaze the imagination.
Original design of sausages in dough
You can decorate a sausage in a dough with a spiral, a spikelet, a pigtail, a rose flower, on a stick, rings, in the form of a flower. There are also funny ones. For example, a dog, as in the photo. Or unknown animals.
Method number 1. Pigtail.
Roll a piece of puff pastry into a ball, from which to make a round tortilla. Cut in strips 1 to 2 cm wide at a 45 ° angle with a downward slope. Make strips on two opposite sides, in the center, leave 3 cm for the sausage.
Place the sausage in the center. And start, as in the photo, wrap up, as if braiding. Start styling from the top. Place the right strip over the body of the sausage, then the left strip. Using this method, braid to the end.
Method number 2. Babies in a blanket.
A very simple sculpting method. Slice the dough into thin tape, about a centimeter wide. Wrap in a spiral, in a small overlap. Start at the top with the beanie on, then skip over the baby's face and pull the ribbon down while wrapping the blanket. Eyes are made from cheese crumbs or are drawn with mayonnaise dots. After cooking.
Method number 3. In the form of a flower
- Cut the dough into a rectangle slightly longer than the sausage.
- Wrap the sausage, pinch the edges.
- Make cuts along the length, but not completely, cut a little more than half of the sausage.
- Bring the edges together and pinch.
The second photo shows a slightly different flower. The principle of operation is similar. But it is deployed differently. On top, when you pinch the edges, stick a small piece of dough.
Method number 4. Spikelet.
A spikelet is braided in a similar way. Only the sausage is not cut straight, but obliquely. Then spread the circles on both sides of the not cut edge.
Method number 5. On a stick.
Everything is simple here: insert a long toothpick into the sausage and wrap it in dough.
Method number 6. Braid.
A video with a master class, which tells you step by step how to wrap a sausage in dough. May it always be tasty for you and beautiful pastries!
How, you still do not know how to cook original sausages in yeast dough? Then we go to you! Unusual design of standard, already bored sausages in the form of a pigtail, dough. Sprinkle the baked sausages with cheese and egg and milk for a better fit and a golden crust.
For yeast dough:
- two tablespoons of sugar
- 300 grams of flour
- a teaspoon of dry yeast or 16 grams of fresh
- 200 grams of milk
- three tablespoons of vegetable oil
- 8 long sausages
- teaspoon of salt
To lubricate from above:
- a tablespoon of milk
- 150 grams of hard grated cheese (cheddar)
These buns are very easy to prepare and inexpensive.
Sift flour into a bowl, add salt and sugar, mix with yeast (if you are using fresh yeast, dissolve it in a little milk beforehand). Add milk and butter.
Knead the yeast dough until soft and smooth. If the dough sticks to your hands, add more flour. Form a ball, place the yeast dough in a bowl, cover with a towel and let rise in volume by half. After that, divide the dough into eight pieces and roll out in long rectangular layers, slightly longer than the sausages. Put peeled sausages in each piece, seal the edges like patties. Sausages push down in yeast dough.
Cut the top into eight cuts, leaving the uncut dough underneath.
Twist the pieces alternately on opposite sides of the axis as shown in the photo - you should get pigtails, or caterpillars.
Place the buns on a parchment-lined baking sheet in a warm place and let rise 15 minutes.
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