One of the most popular fast food options, loved by most, is the sausage dough. It can be prepared in many ways, using different types of dough, for example, yeast, as presented in this recipe.
It would seem that two ingredients are used for cooking, but with different shaping, there will be a noticeable difference in taste. And by adding a small amount of hard cheese, you get a version of a mini-pizza.
The recipe presents four ways to form sausages in dough, and everyone can choose the one they like best. At first glance, it may seem that they are preparing difficult, but this is not so - everything is easy and simple, even an inexperienced housewife will succeed.
The dough for such baking should be slightly steep, but at the same time very tender, light and airy. In order not to be tormented by doubts when choosing which one to cook, if you do not have your favorite proven option, then you can use recipes for dough for pies with milk and for pizza.
Ingredients:
Yeast dough - 900 g
Sausages - 10 pcs.
Additionally:
Egg - 1 pc.
Hard cheese - 30 g
Black sesame - 1 tsp l.
Preparation:
Step 1: Prepare the required ingredients. The recipe uses sausages 11-12 cm long. Their number may vary depending on the chosen molding method. The situation is similar with the amount of cheese.
Step 2: A familiar dish will play completely differently if the sausages are pre-fried in a preheated oven. A light toasted crust gives a completely different flavor to the finished baked goods. For comparison, you can prepare both options. String the sausages onto barbecue skewers. Place on a roasting tin so that they are in space without touching the bottom. Fry in the oven until light blush at 200 degrees (about 5-7 minutes). The sausages must be cooled to form.
Step 3: Cut the yeast dough into 16 equal parts, each of which is wrapped in a bun. Place them at a distance of 2–4 cm from each other, cover with plastic foil (it should lie freely and not interfere with the rise of the dough) and leave to proof for 8–10 minutes. To roll out the dough, it is very convenient to use a cutting wooden board wrapped in cling film: no flour is required for burning and a minimum of cleaning.
Step 4: The first option is for a whole sausage. Roll the ball without strong pressure between the palms, forming a tourniquet with a diameter of about 1 cm from it. Roll it out with a rolling pin into a 2 mm thick tape.
Step 5: With the resulting overlap tape, wrap the sausage like a doll. Place on a dry baking sheet with the end of the tape at the bottom. Before baking, leave for 20-30 minutes for proofing the dough, covered with plastic wrap or a towel, so that the pieces are not chapped.
Step 6: The second option is for a sausage cut lengthwise into 2 halves, but you can also use a whole one. With the help of a rolling pin and hands, make a thin rectangular juicer (1-1.5 mm) out of a bun, necessarily in width along the length of the sausage. Put it on the edge and make parallel through cuts on the remaining free part of the juice, not reaching the edge of the juice and about 0.5 cm from the sides. Wrap in a roll.
Step 7: Turn the pieces upside down on a baking tray, cover with plastic wrap or a towel and leave for another 20-30 minutes.
Step 8: The remaining options will be complemented by hard cheese. For one, you need to grate it on a medium grater, for the second, cut into cubes (according to the number of sausages) 1 cm wide.
Step 9: For this option, cut the sausage in half. From a ball of dough, you can make the usual round juicer, you can just use your hands. Place the grated cheese and sausage on top. Pinch the ends, as in the photo, and then pinch like a pie. Roll gently between your palms, giving the shape of a tube.
Step 10: Turn the workpieces seam side down on a baking sheet, cover with foil or a towel and leave for another 20-30 minutes to prove.
Step 11: Here's another way to cut a sausage in half lengthwise. Form an oval juice along the length of the sausage with a margin for the pintucks. Lay the sausage cut down on one side of the juicy side and cover with the other like a blanket. Pinch the dough around the entire perimeter, like a cheburek. Make parallel through cuts, starting from the pinch, to the size of the sausage. Form a flower, expanding the blank according to the principle of a fan, fold its ends on top of each other in the center.
Step 12: You can wrap the extreme cut with a sausage in the center. Gently transfer the pieces to a baking sheet, cover with foil or a towel and leave for another 20-30 minutes for proofing.
Step 13: Shake the egg and for a beautiful glossy blush, gently brush all the spaced workpieces with a brush. If desired, place a cube of hard cheese in the center of the shaped sausages in the form of a flower. Sprinkle with black sesame seeds around it. They can also be sprinkled with prepared sausages with cheese.
Step 14: Preheat the oven to 200 degrees. Bake the pieces for about 10-20 minutes, depending on the characteristics of the oven. Focus on a beautiful, alluring blush.
Step 15: Serve ready-made sausages in yeast dough with your favorite pizza sauce, fresh herbs, cucumbers or tomatoes, pickled cucumbers and olives are also suitable. Or you can just go without everything - for coffee or tea.
It is convenient to take such sausages in dough on the road, for a picnic or for a snack.
Help yourself to your health! And let it be delicious for you! Bon Appetit!
Like and subscribing to our channel is the best gratitude for our authors :)