How to make sausages in dough 5 options + (photo instructions)

Reviews (6)

Prepared by: Vika Vasilenko

Very simple

For this method, you can use puff pastry, including yeast dough.

First, you need to roll it into a sausage about 10 centimeters long and about 2 centimeters thick. Using a rolling pin, roll out a ribbon from the sausage to about 3 millimeters thick, but it can be thinner.

Wrap the resulting ribbon around the sausage in a spiral, overlapping it so that the top layer of dough overlaps the bottom. Let the wrapped sausages sit for a few minutes, then bake them in the oven or fry them in a frying pan in oil.

Sausage in yeast dough with kefir and sesame seeds in the oven

I think you'll like this quick kefir dough. The buns made from it are tasty, soft and fluffy.

15 sausages;
550 gr. flour;
250 ml kefir;
100 ml water;
1 tbsp. l. Sahara;
1 tsp. salt;
7 gr. dry yeast;
1 egg;
2 tbsp. l. vegetable oil;
1 yolk for greasing;
1 tbsp. l. sesame seeds.

Pour warm water into a deep bowl, add sugar, yeast and mix everything thoroughly with a whisk.

Cover the bowl with a towel and leave in a warm place for 10 minutes.

Time has passed and now break the egg into the mixture, pour in warm kefir, vegetable oil and mix everything again until smooth.

Add flour in small portions, kneading well after each addition. Mix the dough. It should be elastic, soft and not stick to your hands.

We collect it into a ball, put it in a bowl and cover with a towel. Let it rest at room temperature for about an hour. During this time, the volume should increase several times.

As soon as the dough becomes fluffy, transfer it to the table and knead it a little with your hands. It doesn’t stick at all, so you don’t have to dust the table with flour.

We divide it into equal parts, according to the number of sausages.

Roll each piece into a ball.

We knead each ball with our fingers and make cakes out of them, 7-8 mm thick.

Place a sausage in the middle of each flatbread. Using a sharp knife, make oblique cuts along the edges.

We lay the strips overlapping, in a pigtail, alternating them with each other.

Thus, we wrap all the sausages.

Line a baking tray with paper and place the finished buns on it. Let them rise for 25 minutes. To do this, I recommend placing the baking sheet in a warm place.

In a separate bowl, beat the yolk and brush the dough with it. If desired, sprinkle with sesame seeds.

Preheat the oven to 180° and place a baking sheet in it. Bake the buns for 30-35 minutes.

In the form of a pigtail

A simple, but quite worthy presentation of a dish for serving.

What do you need:

Any dough - store-bought or homemade - 0.5 kg.
Sausages - 10 pieces.

Now let’s look step by step at how to beautifully wrap a sausage in dough:

Divide the dough into pieces and roll into balls.
Roll out the ball into an oval cake about a centimeter thick.
Place the sausage on the flatbread, make diagonal cuts on the sides of the sausage (cut through the dough completely).
Bend the resulting strips one by one, as when weaving a braid.
Place the sausages wrapped in dough on a baking sheet and place in the oven.

Sausages in puff pastry

Sausages in puff pastry in the oven are a quick and simple recipe that will take no more than half an hour to prepare. To do this, you just need to have a few sheets of ready-made dough in the freezer.

Ingredients:

Sausages – 350 g
Ready-made puff pastry – 300 g
Eggs - 2 pcs.

Step-by-step preparation of sausages in puff pastry:

Thaw the puff pastry without using the microwave. Place it on the countertop and leave it at room temperature.
Afterwards, roll it out and cut into rectangles 1 cm longer than the sausage and the width of the sausage.
Place the sausage in the middle of this rectangle.
Cut the edges of the sausage bean pastry into a herringbone pattern.
Place the cuts alternately on the sausage to form a Christmas tree.
Place the sausages on a baking sheet and brush with egg wash.
Bake in a preheated oven at 180 degrees for 15 minutes.

Very beautiful

Another original way to beautifully wrap a sausage in puff pastry.

You can buy puff pastry and it will take little time to prepare. In this version, sausages are obtained in circles laid out in dough.

Wrapping order:

Make an oval cake with a thickness of 5 mm from the dough so that you can wrap the sausage once.
To prevent the dough from spreading, pinch the edges.
Make transverse cuts on the sausage every 1.5 cm, but do not cut through the bottom layer of dough so that the circles with the sausage inside do not separate.
Then arrange these segments in pairs.

Fried sausages in dough in a frying pan

The most delicious, softest, airy, hot... fried sausages in dough. Sometimes it’s hard for us to resist the smell of this deliciousness hovering near Pyshechny; it’s only the quality of the ingredients that stops us. But why not occasionally treat yourself and your family to such “unhealthy” but tempting pastries!

Ingredients:

flour - 500 g;
warm water + milk (50x50) - 320 ml;
salt - 1 tsp;
sugar - 3 tbsp. l.;
vegetable oil - 6 tbsp. l.;
dry yeast - 1 tbsp. l.
“Doctor’s” or “milk” sausages – 15 pcs.

Cooking method:

In a large saucepan, combine warm milk and water, add sugar and yeast, leave for 10-15 minutes.
Then add 6 tablespoons of vegetable oil, salt, sifted flour, knead a soft dough that slightly sticks to your hands.
Cover the pan with the dough with a towel or lid and place in a warm place for 2 hours (knead 1-2 times).
Grease the work surface and hands well with vegetable oil, divide the dough into equal balls (the size of an egg).
Knead each ball thoroughly or roll it out, add a sausage.
Bring the edges of the dough together and seal, forming an oblong pie. So form all the pies.
Immediately place in a heated (but not hot!!!) frying pan with plenty of vegetable oil, fry the sausages in the dough over medium heat until golden brown on both sides.
Place the finished pies on a paper towel to absorb excess oil.

Then transfer to a dish and serve delicious fried sausages in dough!

In the form of a flower

You can wrap sausages in dough, giving the product the appearance of a flower.

It is best to use puff pastry, but yeast dough will also work. It needs to be divided into pieces, rolled into balls, and from the balls rolled out into long flat cakes the size of the sausage - just enough to wrap it in one layer (as in the previous recipe). Bring the edges of the cake together and pinch so that they do not separate.

Cut the sausage crosswise without touching the bottom layer of dough. Wrap the sausage with cuts in the form of a ring so that it looks like flower petals. Place a small ball of dough in the center.

Original spikelet

The method of preparing a spikelet resembles the previous version, however, the appearance of the resulting product will be different. Let's look at how to beautifully wrap a sausage in dough in the form of an unusual spikelet.

Step-by-step instruction:

The same as in the previous versions - divide the dough into portions and roll out the flatbreads to the size of the sausages.
Take the resulting flatbreads and wrap the semi-finished meat products in them. It is important that there are no gaps or gaps left, the dough should fit tightly to the sausage.
Make cuts on the resulting elongated sausages, but do not cut through the dough completely; the base should remain intact, as before.
Alternately bend the cut petal segments to the sides, to the right and to the left. You will get an unusual spikelet.

Original

How to beautifully wrap sausages in dough to make it creative? Again you will need puff pastry.

Roll it into a rectangle 4 mm thick so that the width is two centimeters greater than the length of the sausage.

Make cuts inside the rectangle with a dough knife every 2 cm so that they do not reach the edge by two centimeters.

Cut the sausage lengthwise into 6 narrow pieces and weave them into the dough - a strip for the sausage, a strip for the sausage. You can try the same trick with whole sausages, as in the photo above.

Recipe for sausages in yeast dough

You can buy ready-made yeast dough for this dish or make it yourself. It is important to let the sausages wrapped in dough sit before baking so that the dough rises before going into the oven, then you will get surprisingly fluffy and tender baked goods.

Ingredients:

Sausages – 6 pcs.
Yolk for brushing the dough.
Sesame for sprinkling.

For the test:

Flour – 2 tbsp.
Milk – 0.5 tbsp.
Dry yeast – 6 g.
Sugar – 1 tbsp. l.
Salt – 1 pinch.
Eggs – 1 pc.
Vegetable oil – 2 tbsp. l.

Cooking method:

Mix half the volume of flour with dry yeast, pour in warm milk, add sugar and salt. You will get a dough that needs to be kept in a warm place for 15–20 minutes.
Beat the eggs into the standing dough, pour in the vegetable oil, and stir.
Combine the remaining flour with the remaining ingredients and knead into a pliable dough.
There is no need to leave this dough to rise; you can immediately start rolling it out.
Place the dough on a floured surface and roll it out evenly with a rolling pin, trying not to allow different thicknesses in different parts of the layer.
Cut the layer into strips, their width should be about 3 cm.
Remove the casing from the sausages. Wrap sausages in dough strips using the spiral principle, pinch the ends of the strips.
Let the dough sit for 15–20 minutes until the dough rises.
Place the sausages on the prepared baking sheet, brush with yolk mixed with water.
It is better to do this with a special brush, easily and carefully, without pressing the delicate dough.
Sprinkle the sausage rolls with sesame seeds and place in the oven. At a temperature of 180 degrees, the sausages will cook in 15–20 minutes.

Bon appetit!

Turtle

You can beautifully wrap sausages in dough (the process is described step by step below), making the baked goods in the shape of a turtle. This option is actually very simple, but it looks impressive.

Cooking process:

Divide the sausage into four parts: first along, then each across.
Of the four slices received, one will be the turtle’s head - set it aside for now. Another slice will go to the tail - round off one end and make an elongated corner at the other. Cut the remaining two in half - these are four legs: you need to cut them at the base and round them - and they will be ready.
Roll out the dough into a flat cake shape. Place all parts of the sausage on a baking sheet covered with greased foil, place a flat cake in the center (this is the shell) and apply notches on it, like a pattern on the shell. Brush the surface with beaten egg. Make a few turtles and put them in the oven to bake.

A beautiful way in the form of a turtle

We present a simple and very original way of preparing sausages in dough. Everyone will like the result and will bring only positive emotions.

Step-by-step instruction:

Take a sausage, divide it into four parts (to do this, first cut the sausage in half, and then cut each half of the resulting halves crosswise). The result will be 4 small slices.
Set one slice aside - this is the future turtle’s head.
Cut the remaining two slices in half, you will get 4 parts - these are the future paws. Cut them at the base, slightly rounding the edges. Paws are ready!
Cut the last slice with a slightly elongated corner, slightly rounded at the base - this will create a turtle’s tail.
Roll out the dough. Place the sausage parts obtained earlier on a baking sheet, and place the flatbread in the center to form a shell. Tip: It is advisable to place foil on a baking sheet in advance and grease it a little with oil so that the baked goods do not burn.
You can use a knife to apply small notches on top of the turtle’s shell to imitate a pattern.
We do the same with all the sausages and put the products in the oven. The turtle is ready!

Kids

You can wrap the sausage in the dough to look like a baby wrapped in a blanket. And again everything is very simple.

Roll out the dough and cut into strips about 1 cm wide. Start wrapping the sausage with dough on top, first forming a cap, then leave the sausage open (this will be the “face”). Next, wrap the sausage like a blanket. Bake in the oven, then make eyes from the cheese crumbs.

How to cook sausages in dough - the main secrets and subtleties

Meat products, i.e. nipples, choose the highest grade. They contain a minimum content of food additives and flavorings.
The size of the sausages should be medium. Otherwise, the snack will lose its aesthetic appearance and will be uncomfortable to eat.
Typically, recipes do not imply pre-cooking meat products, because... sausages are considered a ready-to-eat product. Therefore, they are wrapped raw in dough, and then baked in the oven or fried in a frying pan.
To get a golden crust, brush the surface of the raw dough with egg or vegetable oil, and then put it in the oven.
Use warm pacifiers, not frozen or cold ones. Otherwise, they may not be cooked and remain raw while the dough is already baked. In addition, the water that will evaporate when the meat ingredient thaws will be absorbed into the dough, resulting in a wet snack.

In the form of a roll

Don't know how best to wrap a sausage in dough? Try the classic version - arrange it in the form of a roll. This is how rolls with jam are usually wrapped.

The procedure is as follows:

Roll out the dough into a layer and cut it into triangles.
You will need either small-sized sausages or standard ones, which need to be cut into two or three parts.
Place the sausage on the dough at the base of the triangle and begin to roll towards the top.
Make the required number of rolls and place them on a baking sheet, put them in the oven, and bake until done.

It is not necessary to take small sausages or cut regular ones; you can also make large rolls from whole large sausages.

Appetizing sausages in dough with milk

The dough for this dish is prepared on the basis of milk, without the use of yeast. To make baked goods rise and remain fluffy, use baking soda or baking powder. The result is a dough similar to that for buns.

Ingredients:

Sausages – 8 pcs.
Flour – 2 tbsp.
Milk – 1 tbsp.
Eggs – 1 pc.
Vegetable oil – 1 tbsp. l.
Sugar – 0.5 tsp.
Baking soda or baking powder - 0.5 tsp.

Cooking method:

Mix the egg with sugar and soda or baking powder. If desired, soda can be extinguished with vinegar.
Heat the milk to 40 degrees and mix with the eggs. Pour in vegetable oil. You can replace it with butter or margarine - the effect will be approximately the same.
Add the sifted flour and knead the dough suitable for rolling. It should be elastic, soft, but not sticky to your hands.
Roll out the dough half a centimeter thick, remembering to flour the work surface.
There are two ways to wrap sausages with dough. The classic version: cut the dough into strips and wrap the sausages in a spiral manner. An unconventional option: do not cut the dough, but put sausages in a row in a whole layer and pinch the dough, as in a closed pie.
Make cuts on top according to the number of sausages inserted. In this case, you will get a large pie, which will then need to be cut into portions.
Brush the top of the dough with egg yolk (optional) and place the baking sheet with the sausages in the dough in the oven.
Baking takes about 20–25 minutes at a temperature of 170–180 degrees.

A delicious, but very high-calorie option for breakfast or snack!

Adviсe

You can use either fresh or yeast dough, including puff pastry.
It is advisable to take high-quality sausages and only in a natural casing; cheap ones can ruin the dish, because it is not known what will happen to them during baking. It is important to read the ingredients on the packaging and not take questionable products.
To save time and prepare funny figures in a hurry, you can take ready-made dough from the store. It is sold frozen, so you need to make sure that it is thawed before starting work.
To make the curls golden brown, before putting them in the oven you need to brush them with an egg, and after they are ready, with melted butter.
The rolled up figures, placed on a baking sheet, need to be kept at room temperature for a little while before putting them in the oven to allow them to space out. This will make the products softer.
You need to bake sausages in the dough on baking paper or parchment so that they do not burn.

Can't you just wrap the whole sausage?

You can, of course, but it comes with some difficulties when baking. They are associated with the juiciness of the minced meat and, consequently, the formation of steam inside the dough “package”.

We will also mention curly ways to wrap sausages in yeast dough in the second section of the article. For now, let us note that the cute cuts on the sausages baked in the dough also have a very specific function. In the literal sense of the word, by releasing steam, you risk less that there will be a layer of unbaked dough along the sausage.

There are quite a few different curly ways to wrap sausages in dough. Perhaps you will find your own, special one. Today we will list only a couple of the simplest and most elegant ones, the repetition of which will not be a hassle. In case, in addition to sausages, you also wrap other products with dough (often these are slices of cheese), there are special wrapping methods that reduce the leakage of the melted product.

They boil down to making slits along the top side of a rather tightly rolled tube, and placing the cheese at the bottom when packing. However, this is perhaps the only rule that should be followed.

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Sausages in dough with mashed potatoes

In this recipe, mashed potatoes are wrapped in the dough along with the sausage. It is better to prepare it in advance. The dish turns out to be very satisfying and can become a complete option for lunch or dinner.

Ingredients:

Sausages – 6–8 pcs.
Yeast dough – 0.5 kg.
Potatoes – 0.5 kg.
Milk – 0.5 tbsp.
Butter – 30 g.
Salt to taste.
Egg yolk for brushing.

Cooking method:

The dough is used ready-made. If it was in the freezer, defrost it and let it come to room temperature.
Prepare mashed potatoes: boil peeled potatoes, pound them into puree along with milk and butter. The puree should not be liquid. Add salt to taste. Let the mashed potatoes cool.
Divide the dough into as many parts as you have sausages. Dust the surface for rolling out the dough with flour.
First roll each part into a ball, and then, using a rolling pin or other device, roll it into a circle or oval 0.5 cm thick.
Place a little mashed potato in the middle of each piece and a sausage on it.
Pinch the dough according to the principle of preparing dumplings, without leaving any holes.
Place the sausages and mash in the dough on a baking sheet, leaving space between them, as the dough will increase in volume during baking.
Grease the pieces with yolk diluted with water and bake in the oven at a temperature of 180–190 degrees. Baking time is about half an hour.

Browned sausages with mashed potatoes in dough should be served hot with vegetables, salad or just tea.