Sausages in puff pastry recipe with photos in the oven

Why not cook sausages in puff pastry in the oven. After all, a step-by-step and very easy recipe will not take you much time.

• Puff pastry 500 g.
• Egg 1 pc.
• Sausages 10 pcs.
• Vegetable oil

Calories: 320 kcal

Defrost the dough, then roll it out to a thickness of 3-5 mm.

Cut the dough into strips approximately 3 cm wide.

Wrap each sausage in dough and place on a greased baking sheet.

Beat the egg and brush each sausage in the dough with the beaten egg.

Sausages in puff pastry are ready! If desired, you can sprinkle with sesame seeds before putting in the oven.

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.

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:

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

Sausages in GOST dough, just like at school

Do you remember how in Soviet times, all school canteens sold ruddy and fluffy sausages in dough? How delicious they were! And what’s surprising is that there was no secret in their preparation. The recipe could be found in any cookbook of those years. This is what I want to share with you today.

• 10-12 sausages;
• 400 gr. flour;
• 100 ml water;
• 130 ml milk;
• 5 gr. salt;
• 10 gr. Sahara;
• 20 gr. fresh yeast or 6 gr. dry;
• 50 gr. soft butter;
• 1 yolk.

Let's prepare the dough. Pour warm water and warm milk into a saucepan. Add yeast, sugar, salt and 2 tablespoons of flour. Mix everything well so that there are no lumps.

Cover the pan with a lid and leave the dough in a warm place for 15-20 minutes. During this time, it should increase in volume and bubbles should appear on the surface.

Sift the flour and pour the dough into it and knead the dough.

As soon as it starts to form a lump, add softened butter to it and continue kneading further.

It will be sticky at first, but don't add any more flour. The longer you knead it, the less sticky it will be. You should end up with a lump of smooth, soft and elastic yeast dough.

Transfer it to a bowl or pan, cover with a lid or towel and place in a warm place to rise. This will take approximately 1 hour.

The dough has risen and become very fluffy and airy. We transfer it to the table and roll it out into a layer measuring 30*30 cm, 5 mm thick.

Using a sharp knife or pizza cutter, cut it into strips 2.5-3 cm wide.

Wrap each sausage in strips of dough, leaving the ends.

Transfer them to a parchment-lined baking sheet and leave them in a warm place for 20 minutes to rise.

During this time, beat the egg yolk and before putting the sausages in the oven, grease them. If desired, you can sprinkle sesame seeds on top.

Place them in an oven preheated to 180° for 20 minutes.

The end result is such deliciousness and beauty!

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:

1. Make an oval cake with a thickness of 5 mm from the dough so that you can wrap the sausage once.
2. To prevent the dough from spreading, pinch the edges.
3. 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.
4. Then arrange these segments in pairs.

Sausages in puff pastry in a slow cooker

Kitchen appliances and utensils: multicooker, rolling pin.

Ingredients

Dough	250 g
Sausages	4-5 pcs.
Egg	1 PC.
Butter	10 g

Choosing the right ingredients

• Sausages in dough in the oven can be made in any puff pastry with yeast or without yeast. You can make it yourself or buy it at the store.
• You can also use sausages according to your taste. I recommend choosing better quality ones so that the cheap ones don’t fall apart during baking.
• Be sure to use an egg or any oil to lubricate the surface of the workpiece. This way the finished dish will have an appetizing golden brown crust.

Step by step recipe

1. From 250 g of dough, make as many strips as you have enough sausages for. The multicooker can hold no more than 5 pieces at a time.

2. Wrap each sausage with the resulting strip. You can cover and leave them like this to allow the yeast dough to rise a little.

3. Grease the bottom of the multicooker bowl with butter. If desired, you can use vegetable oil or margarine. Beat one egg with a fork and brush it on all sides of each piece.

4. Place them in the multicooker, close the lid, and cook in the “Baking” program for 1 hour. After half an hour, open the lid and turn the sausages over to the other side to let it bake, close the lid and bake until the end of time

5. Ready!

Video recipe

In this short video you can watch the entire process of preparing homemade baked goods. You will learn how to make strips, how to wrap a sausage in puff pastry, and what will happen when it is fully cooked.

Here is a classic recipe for making sausages in dough from ready-made or homemade puff pastry. Now we will bake them in a regular oven. Those cooks who have time can prepare everything themselves at home. By the way, you can find recipes for a good dough on this site, or you can take any that is sold in the store.

Very popular for such a dish is yeast or yeast-free puff pastry, which is sold frozen in layers. It is convenient to always have it in the freezer and use it as needed. If suddenly guests decide to come without an invitation, you can defrost the layer, this will take 5 minutes, and prepare a delicious dish.

This dish will be an excellent treat that can be eaten with any food or served with tea. And if you still have a piece of any cheese, add it to the sausages - you’ll get a simply divine creation with a pleasant and everyone’s favorite cheese toffee.

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.

Which puff pastry is better?

A good yeast or yeast-free dough will be a good basis for successfully preparing sausages. The basic rule for preparing sausage is that the puff pastry be salty. A sweet base is not suitable for such baking.

• The crispy thin shell is made from yeast-free dough.
• soft, tender, airy and melting in your mouth - this is a sausage made from puff pastry.

The dough needs to be prepared. Remove the puff pastry from the freezer and defrost in the refrigerator for 4 hours. If you don’t have time, we use a quick way to defrost puff pastry.

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.

Puff pastry pie with sausages

Cooking time: 25 minutes. Number of servings: 10. Calorie content: 337 kcal per 100 g of product. Kitchen appliances and utensils: oven, rolling pin, baking sheet.

Ingredients

Puff yeast dough	500 g
Chicken yolk	1 PC.
Sausages	10 pieces.
Vegetable oil	1 tbsp. l.

Step by step recipe

1. Sprinkle a table or cutting board with flour and roll out 500 g of dough into a layer 4 mm thick. Grease a baking sheet with vegetable oil and place the dough on it. You can also place parchment paper underneath it. Cut the dough into strips of different widths. It is recommended to make them up to 3 cm wide.

2. Fold every second strip in half. Peel 10 sausages, cut them lengthwise and place them in strips.

3. Do this process with the entire pie. You can look at the photo to understand how to do it correctly.

4. Beat the egg yolk and brush the surface of the pie with it. Send the workpiece to the oven, preheated to 180 degrees, for 25 minutes.

5. Ready!

Video recipe

And here is the video I promised, in which you can clearly see the process of weaving a pie. There are several options for beautifully serving such a dish, but this option is one of the simplest.

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:

1. Divide the sausage into four parts: first along, then each across.
2. 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.
3. 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.

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.

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:

1. Roll out the dough into a layer and cut it into triangles.
2. You will need either small-sized sausages or standard ones, which need to be cut into two or three parts.
3. Place the sausage on the dough at the base of the triangle and begin to roll towards the top.
4. 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.

How to quickly defrost puff pastry

The dough, consisting of many thin layers, is rightfully considered a favorite ingredient in home cooking and a favorite base for Napoleon cake layers, homemade baked goods made from frozen sorrel and the most delicious oriental sweet - baklava. There are various ways to quickly defrost puff pastry in a roll or in a pack.

A reliable way to defrost puff pastry is to defrost slowly, but when there is no time to wait, defrost puff pastry from the freezer using a microwave. But for this method you need to know the features of your microwave oven.

If the dough package is very frozen, you can defrost it in a proven and safe way:

1. Remove the frozen layer (or roll) of dough from the packaging.
2. Transfer the layers to a cutting board.
3. We place the board in a non-working oven with the light on or a preheated and switched off microwave.
4. In winter, you can defrost the dough near a radiator or any heat source, covering it on top with a towel so that a dry crust does not form on the defrosted dough.

It is enough to keep frozen puff pastry for 2 hours at a temperature slightly above room temperature for baking to be a success.

Adviсe

1. You can use either fresh or yeast dough, including puff pastry.
2. 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.
3. 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.
4. 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.
5. 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.
6. You need to bake sausages in the dough on baking paper or parchment so that they do not burn.

Sausage in yeast dough in the oven or in a frying pan

I really like this yeast dough recipe. The buns turn out very soft, airy and do not go stale for a long time. It is prepared quickly, since it will only be used once. And believe me, this is quite enough.

These sausages can be fried in oil in a frying pan or baked in the oven. Here choose who you like best.

• 15 pcs. sausages;
• 500 ml milk + 2 tbsp. l. for Lyson;
• 600-700 gr. flour;
• 1 egg;
• 2 tbsp. l. Sahara;
• 0.5 tsp. salt;
• 3 tbsp. l. raises oils;
• 45-50 gr. fresh yeast or 11 gr. dry.

Pour dry yeast, sugar, salt into the sifted flour, add butter and warm milk.

Mix everything thoroughly until the mass begins to form a lump. Then, grease your hands with oil and continue kneading the dough until it becomes smooth, soft and not sticky.

We form a ball out of it, put it in a bowl, cover with a towel or cling film and leave for 40-50 minutes so that it rests and rises.

Place the risen dough on a floured table and divide into small pieces.

Roll each into a long thin rope, approximately 1 cm thick.

Take the sausage and wrap it in a spiral with this tourniquet.

We press the dough onto the sausage with our hands, trying to fix it.

Place the finished buns on a greased baking sheet. Cover them with a towel and let them stand for 20 minutes in a warm place. During this time, the dough will increase slightly in volume.

In a separate bowl, beat the egg and a little milk. Brush each sausage with the egg-milk mixture. Or you can grease them with just one yolk, then the buns will turn out very rosy and glossy.

Place the baking sheet in the oven, preheated to 180° and bake for 30-35 minutes.

Such sausages in dough can also be fried in oil. To do this, pour hot oil into a deep frying pan or pan and let it warm up well. Place the buns and fry over high heat until golden brown.

This is such beauty!

The fried buns are crispy, very tender, and those baked in the oven are like fluff.

The dough is very soft, fluffy and airy!

I am sure that your loved ones will never refuse such baked goods.