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Beautiful pastry made from yeast dough with sausage. Piggy bank of quick, tasty and healthy recipes

A sausage sandwich for breakfast or for a snack - what could be simpler and more traditional? But even such a simple dish can be varied. Sausage in dough - this is the prosaic name for delicious cute buns with boiled sausage.

Pay special attention to the quality of the sausage, this is very important, especially if children eat the buns. There is no particular benefit in sausage, but sometimes you can still afford such baked goods with tea or milk. I thank my friend Irochka for the recipe!

We will prepare products according to the list. You can take both dry and pressed yeast, the main thing is that they are fresh.

Sift flour into a bowl, add dry yeast. If you took compressed yeast, add a little sugar, flour and warm milk to it to make it work.

Add salt, sugar, butter and an egg to the flour.

Pour in warm milk and knead soft dough. Cover it with foil and let it come up in a warm place. Divide the dough into pieces, roll up the balls and cover with plastic wrap. Cut the sausage thinly, roll out the dough to the size of the sausage slices (you can roll out the dough and cut the circles to size).

Place a slice of sausage between two circles of dough and make eight cuts, not reaching the middle.

Turn every two adjacent parts in different directions.

These are the blanks we get.

Leave our "flowers" under the foil for a few minutes for proofing and bake in the oven at 180 ° C for 15 minutes, until browning (focus on your oven).

The sausage in the dough is ready. The buns are very tasty and satisfying. You can pour milk or tea and treat yourself to wonderful "flowers".

Bon Appetit!

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

If you do not have time to cook dinner for your family or guests are already on the doorstep, and the refrigerator is empty, then such a simple, but very tasty dish, like sausage in puff pastry, will help to save the situation. You can buy it in the store, or prepare it yourself. Many housewives avoid cooking puff kneading at home, but it is not as difficult to prepare as it might seem at first glance.

How to make your own puff pastry

To make your own puff pastry at home, you will need the following list of ingredients:

flour - 600 g;
creamy margarine - 200 g;
vinegar (lemon juice) - 2 ml;
eggs - 1 pc.;
salt - a pinch;
cold water is optional.

The calorie content of such a puff yeast-free dough is 398 kcal per 100 grams of product. The recipe for its preparation combines two types of kneading. To help your dough stratify well during cooking, use the following cooking techniques:

First you need to make the first batch. To do this, pour 100 grams of flour into a bowl, send there the margarine from the refrigerator, cut into pieces.
Use a knife to chop the flour and margarine until finely crumbled.
Fasten the resulting mass into a ball, you do not need to knead, put it aside for a while.
Pour flour (not all) into another bowl, add vinegar or lemon juice, a pinch of salt.
Break the egg into a glass, add cold water so that the dishes are two-thirds full.
Whisk well with a fork and pour into the prepared flour.
Knead the mixture first with a spoon, then with your hands on a floured surface.
Add flour gradually, the mass should not be very steep, otherwise the layers will be tough.
Roll the resulting dough into a rectangle, not very thin so that it does not break through.
Place the first batch in the center (slightly closer to one edge) of the rectangle.
Fold the near edge first, then the far and remaining sides, you should get an envelope.
Transfer the envelope seam side down on a flat plate sprinkled with flour, send it to the refrigerator shelf for half an hour.
Do not cover with a foil or a bag, otherwise condensation will form and the dough will become wet.
After 30 minutes, take out the envelope, roll it into a layer and roll it up again in the same way.
Send it back to the refrigerator for half an hour.
Repeat this procedure one more time.
This dough can be frozen, previously wrapped with cling film, such a volume is defrosted in about 2 hours.

Puff Pastry Sausage Recipes

Today you can find many recipes for preparing dishes using puff pastry. One of the quick options for dishes based on it is a sausage or sausage in puff pastry in the oven. Sausage products go well with creamy flavors, many vegetables and mushrooms. From such simple ingredients, you can create a real work of culinary art that will decorate your everyday and festive table.

Time: 40 minutes.
Servings Per Container: 6 Persons.
Calorie content of the dish: 371 kcal / 100 grams.
Cuisine: Russian.
Difficulty: easy.

A very simple recipe for puffs stuffed with sausage and cheese. This recipe uses boiled-smoked sausage with Russian cheese, which is easy to buy at any grocery store. The dough can be used purchased or homemade. The dish is prepared very quickly, having a piece of dough in reserve, you can prepare delicious puffs in record time.

Ingredients:

puff yeast-free dough - 700 g;
Russian cheese - 100 g;
flour - 100 g;
sausage cervelat - 80 g;
eggs - 1 pc.

Cooking method:

Cut the cervelat into small cubes.
Grate the cheese finely.
Mix cervelat and cheese together for the filling.
Sprinkle flour on the work surface, roll out the flaky crust.
Cut it into equal rectangles.
Put the filling closer to one edge of the workpiece, cover with the free part on top, pinch the edges.
Line a baking sheet with parchment paper, lay out the puffs.
Lightly brush with beaten egg on top.
Send to bake for 20 minutes at 200 degrees, the products should brown well.

Sausages in puff pastry with mushrooms

Time: 1 hour.
Servings Per Container: 8 Persons.
Calorie content of the dish: 313 kcal / 100 grams.
Purpose: for an appetizer, main, snack.
Cuisine: Russian.
Difficulty: medium.

Puffs with sausages and mushrooms have a unique taste and aroma. This combination of ingredients will leave you feeling full for a long time. Products with a golden brown crust and sesame seeds look very appetizing. The dish will become a real decoration of the table. This recipe uses fresh mushrooms - champignons, they can be replaced with oyster mushrooms or porcini mushrooms.

Ingredients:

puff yeast-free dough - 1 kg;
fresh champignons - 200 g;
mayonnaise - 60 g;
ketchup - 60 g;
sesame seeds - 30 g;
sunflower oil - 20 ml;
thin sausages - 12 pcs.;
dry granulated garlic - 5 g;
onion - 1 pc.;
eggs - 1 pc.

Cooking method:

Boil thin sausages until they cool completely before wrapping.
Peel the onion, cut it into small cubes, fry in a little sunflower oil until golden brown.
Rinse fresh mushrooms, dry, chop finely, add to the onion and continue to fry until mushrooms are fully cooked.
At the end of frying, add salt and pepper, bring to taste, remove from heat and cool.
For the sauce, mix tomato ketchup with mayonnaise and dry granulated garlic, add salt and pepper as needed.
Let the sauce stand for a while so that the garlic granules swell and release their flavor.
Expand the finished layer layer, roll it thinly into a rectangle.
Cut into equal squares, make notches on one side, grease the other with the prepared sauce, as shown in the photo.
Place the mushroom filling in an even layer on top of the sauce.
Place the cooled sausage on the mushrooms.
Cover with free knurled part, secure edges.
Line a baking sheet with baking paper, transfer the items, leaving a small distance between them.
Beat one egg and brush over puffs.
Sprinkle with sesame seeds before baking.
In an oven preheated to 200 degrees, send the puffs to bake.
After 10 minutes, lower the temperature to 180 degrees and bake for another 15-20 minutes until golden brown.

Sausages with potatoes in dough

Time: 50 minutes.
Servings Per Container: 6 Persons.
Calorie content of the dish: 321 kcal / 100 grams.
Purpose: for an appetizer, main, snack.
Cuisine: Russian.
Difficulty: medium.

This recipe is a variation on the strudel theme. Thanks to this shape, there is no need to waste time on the formation of individual layers. According to the technology, potatoes boiled in their uniforms are used, the dish will be somewhat softer if a non-liquid mashed potatoes are made from the potatoes. You can also spread small pieces of butter on top of the filling for flavor.

Ingredients:

puff pastry - 1 kg;
Dutch cheese - 150 g;
sausages - 6 pcs.;
potatoes - 3 pcs.;
egg yolk - 1 pc.

Cooking method:

Wash the potatoes well, cook them in their skins in lightly salted water for 15 minutes.
Peel potatoes, cut into thin slices.
Peel the sausages from the film, if necessary, cut into 2 parts.
Roll out the layer, place it on a silicone mat or oiled baking sheet.
Put on top, alternating, potatoes, sausages, add spices and herbs to taste.
Then sprinkle with grated Dutch cheese.
Add another layer of potatoes and sausages and season to taste.
Wrap strudel, brush with egg yolk on top.
Send to bake for half an hour at 180 degrees, a golden crust should form.

Sausage flowers

Time: 30 minutes.
Servings Per Container: 2 Persons.
Calorie content of the dish: 278 kcal / 100 grams.
Purpose: for an appetizer, main, snack.
Cuisine: Russian.
Difficulty: easy.

Puffs in the form of flowers with sausage can be beautifully served for breakfast or taken with you for a snack. To prepare this type of puff, it is better to use boiled sausage with a milk flavor. To form a rosy appetizing crust on the products, they must be greased with egg yolk before baking. This is a basic recipe that can be varied according to your culinary preferences.

Ingredients:

puff yeast-free dough - 250 g;
boiled sausage - 200 g;
egg yolk - 1 pc.

Cooking method:

Cut the sausage into thin slices and dry each piece with a paper towel.
Defrost the dough, if necessary, roll it out thinly, cut it in a glass to the size of the sausage product.
Place one circle of dough, sausage on top, then dough again.
Make several cuts in a circle, wrap the ends, in this way forming the flower petals.
Transfer the items to a baking sheet lined with baking paper.
Lubricate each flower on top with egg yolk.
Bake for 20 minutes at 200 degrees until golden brown.

Rosettes

Time: 40 minutes.
Servings Per Container: 4 Persons.
Purpose: for an appetizer, main, snack.
Cuisine: Russian.
Difficulty: easy.

The original form of puffs in the form of sausage roses will become a real decoration of any table. You can experiment with the color of the "petals", that is, choose different varieties of sausages, for example, cervelat, raw smoked types, or, as indicated in the recipe, use ordinary boiled sausage. The dish can be served with fresh herbs, imitating the stems and leaves of a flower.

Ingredients:

puff pastry - 500 g;
boiled sausage - 400 g;
tomato paste - 60 g;
flour - 40 g.

Cooking method:

Roll out a layer of puff pastry slightly, sprinkle with flour, cut into strips about 2 centimeters wide.
Cut the boiled sausage into half rings.
Brush each strip with tomato paste or ketchup.
Place the sliced sausage on the strip, leaving a small area free at the end.
Roll each strip into a roll; outwardly, the product should resemble a rose.
Transfer the rolls to a baking sheet lined with parchment paper.
Bake the products at 180 degrees for 20 minutes.

Puff pastry rolls with liver pate

Time: 1 hour 45 minutes.
Servings Per Container: 8 Persons.
Calorie content of the dish: 316 kcal / 100 grams.
Purpose: for an appetizer, main, snack.
Cuisine: Russian.
Difficulty: easy.

Many will love the original puff pastry rolls with sausage and sausage. It is better to use liver pâté, but you can opt for meat pâté. The cheese, which melts during baking, gives a special structure. The recipe uses ordinary Russian cheese, which is easy to find in any grocery store, but you can replace it with another hard variety.

Ingredients:

puff pastry - 500 g;
Russian cheese - 200 g;
doctor's sausage - 180 g;
liver pate - 100 g;
sour cream - 75 g;
green onions - 40 g;
flour - 40 g;
parsley - 20 g;
water - 20 ml;
sunflower oil - 10 ml;
mustard - 5 g;
egg yolk - 1 pc.

Cooking method:

Defrost the dough if necessary.
Rinse, dry the herbs, chop finely.
Coarsely grate the doctor's sausage, then the cheese.
Combine sour cream with mustard.
Divide the layered layer into several large equal rectangles.
Roll each piece a little.
Brush with sour mustard sauce.
Spread the sausage over the entire surface, then spread the pieces of pate, onion and parsley on top, then sprinkle with cheese, add spices to taste.
Roll up the roll, cut it into 4 pieces.
Transfer the items to a baking sheet, leaving some space between the rolls.
Leave to stand in a warm place for 1 hour.
Mix the egg yolk with water, brush on top of the rolls.
Bake the products for 25 minutes at 180 degrees.

Puff braid with tomatoes and cheese

Time: 45 minutes.
Servings Per Container: 2 Persons.
Calorie content of the dish: 258 kcal / 100 grams.
Purpose: for an appetizer, main, snack.
Cuisine: Russian.
Difficulty: easy.

A puff pastry-based dish with sausage, tomatoes and cheese turns out to be very tasty and attractive in appearance. The puff is baked in the shape of a pigtail. Such an impromptu roll can be divided into arbitrary pieces, based on the person's appetite. You can add herbs such as dill, parsley or green onions to the recipe, sprinkle with sesame seeds, use a different type of sausage, and so on.

Ingredients:

puff pastry - 250 g;
boiled sausage - 100 g;
Dutch cheese - 100 g;
tomato - 1 pc.

Cooking method:

Put the puff pastry on a work surface sprinkled with flour, roll out slightly.
Make cuts on both sides, leaving the middle intact.
Lightly fry the boiled sausage in a skillet.
Spread the sausage over a whole portion of the crust.
Cut the tomatoes into half rings and lay on top.
Braid the braid by shifting the left and right sides of the layer to the center.
Bake the dish at 180 degrees for 25 minutes.

Video

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Love sausage but tired of sandwiches? Make the sausage in the dough! It will not take much time, because we will fry it in a pan, and not bake it in the oven. The sausage is fried in a dough in a pan, so you don't need to sculpt any complex pies. And if experience is needed to sculpt beautiful even pies, then a hot sausage appetizer in a dough turns out to be perfect the first time. And it tastes much better than regular sandwiches. And, besides, it is even more satisfying. The dough comes out very tender and fluffy, the filling inside remains juicy and aromatic. A recipe with a photo will help you prepare the dish perfectly. Your household will appreciate it!

How to prepare a hot sausage dough appetizer

Ingredients:

boiled sausage - 200 g;
kefir - 170 ml;
eggs - 1 piece;
soda - 0.5 tsp;
vegetable oil - 1-2 tablespoons into the dough;
flour - 12 tablespoons;
salt - 0.5 tsp;
hops-suneli - a pinch;
refined oil for frying.

Sausage recipe in a pan batter

1. Add soda to kefir, stir thoroughly and leave until a chemical reaction - an increase in volume and the appearance of bubbles on the surface. Depending on the freshness of the kefir, this may take from 7 to 15 minutes. Instead of kefir, you can take fermented baked milk, the fat content of the product does not matter.

2. Break a small egg into a separate bowl, combine with salt.

3. Beat with a whisk.

4. Pour kefir, which has reacted with soda, to the egg.

5. Stir with a whisk.

6. Add 3-4 tablespoons of flour. It is better to sift it first.

7. Knead the dough thoroughly so that there are no lumps.
The amount of flour may differ from that indicated due to different gluten, as well as differences in the size of the egg, the density of kefir. We adjust according to the situation. The consistency of the dough should be quite thick, like a pancake.

8. Now pour in vegetable oil (you can use sunflower, olive, mustard oil).

9. Add suneli hops. This seasoning goes well with meat dishes, including sausages. But if you wish, you can replace it with other spices to taste - paprika, any peppers (cayenne, allspice, black, green, red, white, pink), thyme, coriander. Make sure the spices are fresh and smell good, otherwise you can ruin the dish. The fact is that ground spices quickly disappear, especially if stored improperly.

10. Mix thoroughly again. The dough is ready!

11. We take boiled or boiled-smoked sausage, because it is softer, and after frying it in the dough it will also be quite juicy, and will saturate the dough with its aroma. Cut the sausage in half and then cut into a semicircle. If its diameter is small, you can also fry it in circles. But more often than not, it is more convenient to fry and eat in halves.
We make the slices thin enough. From 200 grams, 14-16 halves of circles should come out.

12. Each piece of sausage is well dipped in the dough from all sides.
However, everything here depends on individual taste preferences, as with pies - someone loves a lot of dough and little filling, while someone else is on the contrary.

13. Put in a pan well heated with refined sunflower oil. If the sausage opens somewhere, you can gently pour dough on top of it.

14. First, fry on fire a little more than medium, then turn over, reduce heat, cover and fry for 5-7 minutes. It is necessary that the dough has time to bake.

15. If frying in moderate amount of oil, rather than deep-fried, then you can spread it immediately on a plate. Otherwise, it is best to lay out on a paper towel first to remove excess grease.

That's all, the sausage in a batter in a pan a la pies are ready! Bon Appetit!

It happens that something urgently needs to be served on the table, and it should not be boring sandwiches. An excellent alternative would be sausage in batter. This dish can be made for breakfast or prepared in advance for a picnic.

Almost any type of sausage can be used to make a snack. Most often, I use boiled sausage of the "Doctor's" type, but you can also take smoked sausages.

Then you will need to prepare a batter, that is, a batter. It is made from flour and eggs with the addition of water, milk, kefir. Sometimes beer is used as a base. Baking powder or yeast can be added to the dough.

So that the batter is not tasteless, you should definitely use spices (salt, pepper, spicy, aromatic herbs, etc.).

To add color to the batter, you can add a pinch of turmeric or a teaspoon of ground sweet paprika.

The batter acquires a very interesting taste if you add finely chopped sautéed onion or garlic to it. You can also add finely chopped toasted mushrooms, grated cheese, sesame seeds, or ground nuts.

The correct consistency of the batter is very important. Dip a spoon into the dough and remove it. If the dough evenly covers the surface of the spoon and slides slowly, then the batter is made correctly. If there are areas not covered with dough on the spoon, you need to add more flour.

In order for the batter to adhere as evenly as possible to the pieces of sausage, it is previously recommended to roll them in flour or starch.

Interesting Facts! The word "batter" in translation from French means "liquid". Indeed, this is just a liquid dough, which the French invented to use for frying products.

Sausage in batter, fried in a pan

Preparing sausage in batter in a pan is simple and quick, here is one of the recipe options.

300 gr. boiled, such as "Doctor's";
1 egg;
5 tablespoons of milk;
2 tablespoons of mayonnaise;
90-100 gr. flour;
3-4 tablespoons of cooking oil.

Cut the sausage into circles, and if the loaf is large in diameter, then into halves of circles. The pieces should be about 5 mm thick.

To prepare the batter, you need to mix the egg, milk and mayonnaise. Stir the products with a whisk or mixer until smooth. Salt, add spices to taste. Then gradually add flour until a dough is obtained, which is similar to pancake dough (in terms of thickness).

Pour oil into the pan, heat it up. Dip the pieces of sausage batter and immediately put them in a frying pan. Fry on both sides until golden brown. Serve with any sauce.

Multicooker recipe

Sausage in batter is prepared in a slow cooker in almost the same way as in a pan. The only difference is that you will have to fry the sausage in small batches, since the diameter of the bowl is usually small. Prepare the dish on the "frying" or "baking" mode.

200 gr. sausages;
1 egg;
5 tablespoons of sour cream;
3 tablespoons of water;
100 g flour;
salt and spices to taste;
vegetable oil for frying.

Cut the sausage into slices about 0.5 cm thick. Prepare the batter. To do this, break the egg into a bowl, beat it with a whisk or fork, add sour cream, stir until smooth. Salt, season with spices to taste. Add flour, mix until the lumps disappear completely.

We begin to pour cold, or even better, ice water on a spoon. Add water until the dough acquires the consistency of not the thickest sour cream.

Pour a couple of tablespoons of oil into the multicooker, turn on the "frying" mode. We are waiting for the oil to warm up well. We dip the pieces of sausage in batter and put them in a bowl, placing them at a distance from each other. We fry for 2-3 minutes (time depends on the power of the multicooker).

As soon as the lower part is browned, turn the pieces over with a plastic or silicone spatula. We are waiting for the second side to brown.

Sausage in batter, baked in the oven

If you want to reduce the calorie content of the dish, you should not fry the sausage pieces in oil, you need to bake them in the oven.

200 gr. smoked sausages;
150 ml of kefir;
1 quail egg;
50-60 gr. flour;
0.5 teaspoon baking powder;
salt, pepper to taste;
1 tablespoon vegetable oil.

Cut thin smoked sausages into 3 cm long pieces. If we use boiled sausage, then cut it into circles.

Stir the kefir with a baking powder for the dough, stir until bubbles begin to appear on the surface.

Advice! Instead of baking powder, you can use baking soda. Soda needs to be taken in half.

Drive a quail egg into kefir and beat well. Add flour, knead until smooth. Season to taste with spices - salt and pepper. If desired, you can add a pinch of turmeric, the batter will acquire a more attractive color.

Cover the baking sheet with parchment paper, grease it with oil. Pieces of sausages, one at a time, are strung on a fork or on a wooden skewer, dipped in batter. Put on a prepared baking sheet. We bake at 220 degrees for about 20 minutes, the batter should brown well.

Advice! You can sprinkle baked sausages in batter with finely grated cheese and put the baking sheet in the oven again for a couple of minutes to melt the cheese.

Lavash envelopes with sausage and cheese

Read also: Lavash roll with crab sticks - 8 quick snack recipes

An even more original version of the appetizer is pita bread with sausage and cheese in batter.

4 sheets of thin pita bread (200 gr.);
200 gr. hard cheese;
200 gr. boiled sausage;
1 tablespoon potato starch
2 eggs;
salt, a mixture of peppers to taste;
1 teaspoon mayonnaise;
vegetable oil for frying.

To prepare the batter, break the eggs into a deep bowl, season them with salt and a mixture of peppers, beat with a fork or whisk. Then add mayonnaise, stir. Then fill in the starch and knead very thoroughly so that the dough becomes completely homogeneous.

We cut each sheet of pita bread into four parts. Cut the cheese and sausage into thin slices according to the number of pieces of pita bread, that is, you should get 16 pieces of sausage and the same number of slices of cheese.

On each piece of pita bread, lay out a slice of sausage and cheese, wrap the edges with an envelope.

Dip the prepared envelopes in the prepared batter and fry in a pan in heated vegetable oil on both sides. You do not need to fry for a long time, as the underside is browned, turn it over and let the second side fry.

Batter recipes

You can prepare batter for sausage according to different recipes. The choice of option depends solely on your taste and the products on hand. We offer several recipe options.

Kefir

Very quickly you can make a batter on kefir.

200 gr. kefir;
200 gr. flour;
3 eggs;
1 teaspoon of dry aromatic herbs (for example, a mixture of "Italian herbs");
0.5 teaspoon of baking soda;
salt and pepper to taste.

I decided to cook something light and original for dessert. In my mood and in the process of making the dough, I got the idea to cook such cute pies, and in order not to bother with minced meat, I stuffed them with ordinary sausage.

Milk - 1 glass
Butter - 50 g.
Dry yeast - tsp
Salt - 0.5 teaspoon
Sugar - 1 tbsp. a spoon
Flour - how much is needed
Smoked sausage - for filling
Oil - for frying

To speed up the process, you can use purchased dough, but only yeast. And for those who prefer to do everything themselves, consider an example of making a dough.

Pour milk, softened butter, dry yeast, salt and sugar into a deep bowl, mix everything thoroughly and gradually add flour, knead the dough of medium elasticity. Ready dough for pies, leave for 1 hour.

Divide the sufficiently infused dough into two equal pieces. Roll out each part in a layer - 5-6 mm. On one part of the rolled dough, put thinly sliced sausage, in the same width as the dough. Put the second part of the rolled dough on top of the sausage and cut the dough into circles using a 200 gram glass so that the sausage remains centered. For security, the edges of the sliced dough with sausage can be pinched with your fingers for security.

Pour oil into a frying pan so that the pies are only halfway down, heat and fry the pies on both sides over medium-high heat until rosy red. The whole process should take place quickly enough, all the time the oil should be hot. If you do not heat the oil, then during the frying process, which will be slower than desired, the dough will begin to absorb excess oil, as a result, the baked goods will turn out to be excessively greasy.

The pies turned out to be great. The children ate everything quickly and thanked for a long time. And in general, it would probably be better to give the children sausage in such a slightly fried form and in a dough than simply that most of it is eaten without bread.

Continuing the topic, I want to suggest such cute ones. I whipped them up from the rest of the dough. The idea was to prepare something for a snack while the main course is being prepared. The reaction and emotions of the husband and his guests were very friendly and pleasant ...