Sausages in dough, in the oven or in a pan - is it tempting? Home sausages in dough: yeast, puff, potato or batter

Sausages in dough, in the oven or in a pan - is it tempting? Home sausages in dough: yeast, puff, potato or batter

Who refuses to eat fresh sausages in the dough?

Perhaps these people are very few. Airy, fragrant, with a golden crust.

This baking will appeal to adults and children.

Although they do not need to bake, you can just fry. And you can add different fillings: cheese, sausage, mashed potatoes, mushrooms. And familiar to all sausages in the dough will sparkle with a new taste.


Sausages in dough - the general principles of cooking

It is advisable not to use cheap sausages to dress in the dough. And it's not even in taste. Low-quality sausages contain a lot of gelatin, starch, thickeners, various additives and as a result of heat treatment shrink, greatly reduced in size. Try then find the sausage in the pie.

And so you can use absolutely any sausages:

• dairy;

• with and without bacon;

• children;

• smoked;

• in natural or artificial casing;

• with cheese and other additives.

Sausage dough can be kneaded by yourself or purchased ready-made. It all depends on your capabilities. The most commonly used is yeast, puff pastry or batter. The last option is not for sale, it is quite liquid and is prepared at home, and very quickly.

Sausages are cleaned, wrapped with dough or coated. Then go bake or roast. You can bake in the oven, microwave or multi-cooker. Fry in a frying pan in oil or in deep fat. The last two methods differ only in the amount of fat. Finished products are consumed both hot and cold.

Recipe 1: Simple sausages in the dough in the oven

The basic recipe for baked sausages from the dough in the oven, simple and intuitive. The dough can be purchased, but it is better to knead it yourself, the process is described in detail. The number of products for 8-12 sausages, depending on their size and thickness of the winding. Ingredients

• 500 grams of sausages;

• 400 grams of water;

• 10 grams of dry yeast;

• 3 spoons of sugar;

• 1 tsp. salts;

• 1 egg;

• 50 ml of oil;

• 4-5 glasses of flour.


1. Heat water to 40 degrees, dissolve salt with sugar in it, add yeast and half of flour, mix. Enter the butter, add more flour and knead the dough. It should keep its shape, but be soft enough when pressed. Cover with a towel, leave for 40 minutes. Then we crush and give rise again.

2. We take out the finished dough, roll out a large circle on the table. If it is inconvenient to work at once with the whole mass, then it can be divided into 2 parts.

3. Cut the resulting cake into 1.5 cm thick strips.

4. Sausages cleaned from the shells and each wrapped with a strip of dough. Well fasten the ends of the harness so that the bundle does not turn around when baking.

5. We shift the blanks on a baking sheet, leave a distance between them so that the products do not stick together during baking and roast from all sides.

6. Give sausages to stay warm for about 15-20 minutes, then grease with egg and bake until done at 200 degrees. It usually takes 10-12 minutes.

Recipe 2: Sausages in a cheesecake dough

The original version of sausages in the dough from the oven, which stand out like a crust of cheese. The dough can be used any yeast, for example, as from the previous recipe. Cheese should be taken such that it melts well, rather than the usual solid Russian.


• 1 kg of dough;

• 8-10 sausages;

• 200 grams of cheese;

• 1 egg.


1. Immediately turn on the oven so that it warms up to 190 degrees.

2. Remove the shell from the sausages.

3. Cut half of the cheese into 8-10 long slices, depending on the number of sausages.

4. Roll out the dough, cut into strands (as in the previous recipe).

5. Take a sausage and a slice of cheese, wrapped together with dough. We put on a baking sheet. We make with all the products.

6. Give the products to rise, until we beat the egg with a spoon of water and rub the cheese. 7. Lubricate the sausages and send for 7 minutes in the oven until the appearance of light ruddy.

8. We take out, re-lubricate the egg and immediately sprinkle with cheese to make it stick.

9. Fry in the oven until golden brown.

Recipe 3: Sausages in dough in the oven with potatoes

For making sausages in the dough in the oven, you will need mashed potatoes. Real, homemade, with butter, egg and milk. The dough for this recipe can be taken yeast or flaky, does not really matter.


• 10 sausages;

• 6 potatoes;

• 2 eggs;

• 0.8-1 kg dough;

• 100 grams of milk;

• butter in mashed potatoes;

• spices.


1. Peel potatoes, cut into pieces and cook mashed potatoes. Drain the water, add warmed milk, spices, butter, well mneem. Put the raw egg and quickly mix, not allowing the protein to curl from hot potatoes. Cooling filling.

2. Sausages are cleaned.

3. If you use puff pastry, then just lay out the layer on the table, roll out a little and cut into squares according to the number of sausages. Yeast dough is best divided into pieces and roll out of each cake.

4. Put the mashed potatoes and sausages in pieces of dough. We are stuck in the form of pies. Puff pastry can be made into rectangles.

5. Give the products to stand for 10 minutes, lubricate the remaining egg and send to bake. Cooked sausages in the oven quickly, 10-15 minutes.

Recipe 4: Sausages in a dough in the English in “Filler”

It turns out to make delicious sausages in the oven, not necessarily engaged in modeling dough and wrapping sausages. The British came up with a simplified version of the popular dish.


• 10 sausages;

• 4 eggs;

• 1.5 cups of flour;

• 1 tbsp. l oils;

• 1 bag ripper;

• 1 glass of water;

• salt, pepper.


1. Pour the butter into the mold, lay out the cleaned sausages so that they do not touch each other. Sent in the oven for 5 minutes so that they are slightly roasted. Cooking at 180 degrees. 2. Making the filling dough. To do this, beat the eggs with salt and pepper, add milk and flour with baking powder, which must be sifted.

3. We take out our sausages, pour the resulting mass and again send it to the oven. This time we bake until fully prepared.

4. Finished baking give a little cool, then cut into cakes.

Recipe 5: Sausages in puff pastry

Puff pastry is the most convenient option for busy housewives or if you need to cook something quickly. In addition, there are no concerns that baking will not work. Use the dough with or without yeast.


• 400 grams of dough;

• 6-7 sausages;

• egg;

• some flour;

• sesame.


1. Immediately turn on the oven to heat 200 degrees.

2. We roll out the dough on the table, roll it out with a rolling pin to a thickness of 3 mm, it will taste better. Cut the long bundles up to 1 cm wide.

3. Wrap sausages, making a small overlap.

4. Fold on a baking sheet. If yeast puff pastry was used, then give a little rise.

5. Beat an egg with a fork, add a spoonful of water.

6. Lubricate the workpiece and sprinkle with sesame.

7. We send to bake in the oven until golden brown appears and ready!

Recipe 6: Sausages in a puff pastry with cheese

Cooking deliciously tasty sausages in puff pastry with cheese inside. Mustard, which can be replaced with ketchup or horseradish, gives a special piquancy to baking.


• 600-700 grams of dough;

• 7 sausages;

• 7 pieces of cheese;

• 1 spoon of mustard;

• 1 egg.


1. It is better to make sausages with cheese filling closed so that the filling does not follow and everything remains inside.

2. Roll out the dough as thin as possible, cut into rectangles, the length of which should be 2-3 centimeters longer than the sausage itself.

3. Each sausage is cut lengthwise into 2 parts.

4. One part of the sausage we grease with mustard, put a piece of cheese and cover with the second half.

5. We put such a sandwich on a rectangle of dough and pinch it like a pie. 6. Arrange the blanks on the baking sheet, lubricate the egg, you can sprinkle with sesame or seeds and send to the pastry in the oven. Enjoy your meal!

Recipe 7: Sausages in puff pastry in a slow cooker

A hearty and inexpensive sausage recipe in puff pastry, which will help out if you want to cook dinner or breakfast, and there is no time to stand at the stove. Any multicooker with baking function will do.


• 350-400 grams of puff pastry;

• 5-6 sausages;

• spoon of butter.


1. Roll out the dough, cut into strips.

2. We clean sausages and we wind with flagella from dough. Leaves sausages open. If the products are long, you can even leave to bulge for 1-2 cm.

3. Pour a spoonful of oil into the multicooker bowl, stack our blanks.

4. Bake 20 minutes on the appropriate program. Then open the lid, turn the product over and bake for another 20 minutes.

5. Open, evaluate the result. If necessary, time can be extended.

Recipe 8: Sausages in milk yeast dough

Yeast dough for these sausages is very soft, airy, does not get stale for a long time. It is great for baking products in the oven, gives a good color and caller.


• 250 grams of milk;

• 2 eggs;

• 60 grams of butter;

• 11 grams of yeast (dry);

• 0.5 tsp. salts;

• 12 sausages;

• 1.5 tablespoons of sugar;

• pound of flour.


1. Heat half of the milk, dissolve the sugar and yeast, leave for a quarter of an hour. A foam should appear on the surface.

2. Add the whole egg and white from the second, leave the yolk for lubrication. Put the salt, the rest of the milk, melted butter. You can use margarine. Pour the flour, but not all at once and knead the dough. We leave to rise for 70-80 minutes, periodically crush.

3. Prepare sausages, remove the shell.

4. Take out the prepared dough and wrap the sausages. You can simply sculpt in the form of a pie or wrap flagella, as in previous recipes. 5. We put the products on a baking sheet that needs to be covered with a silicone mat or just to be lubricated.

6. We give the shell of the dough to come, sausages should be lush, increase in volume.

7. Grease with egg yolk and bake.

Recipe 9: Sausages in Yeast Dough with Cheese and Onions

Recipe for spicy sausages in yeast dough. The filling is juicy, fragrant. Take any dough, you can use the purchase or make the previous recipe.


• 1 kg yeast dough;

• 8-12 sausages;

• 4 bulbs;

• 200 grams of cheese;

• 2 spoons of mayonnaise;

• 3 spoons of butter;

• 1 egg for lubrication;

• 1 spoon of sesame seeds.


1. Shred the onions in quarters with rings, fry in a pan until ghostly with the addition of any oil. Cooling down.

2. Three cheese and mix with onions, you can add salt to taste and add pepper, dried dill.

3. Roll out the dough from the dough, put the sausage and on top of the cheese filling with onions. We pinch the top, leaving holes on the sides.

4. We put on a baking sheet and further as usual. We give, we grease, sprinkle with sesame seeds and send to bake.

Recipe 10: Sausages in Yeast Dough with Mushrooms

For the preparation of such sausages in yeast dough, it is best to use pickled champignons. But you can also take mushrooms fried in a pan. Dough take any yeast.


• 8 sausages;

• 700 grams of dough;

• 16 marinated champignons;

• 120 grams of cheese;

• 1 egg.


1. Cut each mushroom into 3 slices. Cheese just large rub.

2. In each sausage we make a vertical cut, but we do not reach the opposite side.

3. Insert the slices of champignons.

4. Roll out the dough from the dough, put the sausage in the center.

5. Sprinkle with grated cheese on top.

6. Connect the edges of the cakes. You can completely seal the sausage in the dough, like a pie. Or leave the edges open. Cheese is used a little, so the filling is far from flowing out. 7. Give sausages to stand on the baking sheet, grease and send to bake.

Recipe 11: Sausages in a puff pastry in a pan

Puff pastry can not only bake. It turns out especially fragrant and crunchy, if fry. Such sausages in puff pastry in a pan can not be called low-calorie and healthy, but they are incredibly tasty.


• 500 grams of dough;

• 10 sausages;

• 100 grams of oil.


1. Expand the layer of dough, rolling with a rolling pin. Now you can make flagella to wrap the sausages. Or simply cut the squares and seal the product in a simplified way.

2. Clear the sausages from the films, walling in the dough.

3. Heat about 70 grams of butter in a frying pan, fry sausages on both sides. It is not necessary to cover with a lid, they will prepare so well.

4. We take out the first batch, spread on napkins. They absorb excess fat.

5. Add the remaining butter to the pan, fry the remaining sausages.

Recipe 12: Sausages in potato pan dough

The principle of cooking such sausages in a pan is similar to potato zrazami. In fact, this is a full-fledged second dish, which can be served with vegetables, sauces, served with greens on a plate.


• 4 potatoes;

• 3 sausages;

• 2 eggs;

• 1 clove garlic;

• spices;

• butter;

• 4 spoons of flour.


1. Boil the potatoes in the uniform. It is impossible to clean the tubers or use already prepared mashed potatoes, it will not work.

2. Clean prepared potatoes, grate, add chopped garlic, eggs, spices. Mix well and pour the flour. It should make the dough.

3. Pour cold water into the bowl, moisten hands, take the dough, flatten it on the palm of your hand, then put the sausage and close it. If gaps have formed, just patting pieces of dough. Roll sausage in flour or bread crumbs.

4. Pour oil into the pan, fry the product on both sides. Serve hot.

Recipe 13: Sausages in dough fried on a stick

Such sausages are prepared in deep-fried dough, that is, in a large amount of butter. Also need wooden skewers. This amount of dough should be enough to cook 0.8-1 kg sausages.


• 1 tbsp. wheat flour;

• 1 tbsp. corn flour;

• 1.5 cups of kefir;

• 1 glass of water;

• 1 tsp. ripper;

• 1 spoon of sugar;

• salt, oil.


1. In kefir add water, salt, sugar, stir until dissolved. Mix both types of flour and pour into the liquid mass, do not forget to add the ripper. It should make dough batter. If it is watery, then add more flour.

2. We clear sausages, we pierce everyone from the end and we put on a stick.

3. Pour into a cauldron or high frying pan oil. Layer must be at least 4 cm.

4. Dipping sausage in batter. To the dough evenly covered sausage, you can pour a spoon.

5. Fry in hot fat. At one time you can put 3-4 sausages, but no more. They should not touch.

Recipe 14: Sausages in fried dough “Crunchy”

A special feature of these fried sausages in the dough is a very crispy fur coat. The crust turns ruddy and fragrant. To make such a dough will require millet flakes that do not require cooking. It is better to use small sausages, for example, children.


• 10 small sausages;

• 8 tablespoons of millet flakes;

• 4 tablespoons flour;

• 4 spoons of boiling water;

• 2 eggs;

• butter;

• salt.


1. Break eggs into a bowl, salt, interrupt with a fork.

2. Add millet flakes, flour, boiling water and a spoonful of vegetable oil. Mix and let the dough stand for 10 minutes. The mass will not very steep, sticky.

3. Heat the oil in the pan.

4. With wet hands, take the dough, flatten it on the palm of your hand and dress the cleaned sausage in a fur coat. We do this with all the other sausages.

5. Fry in a pan on both sides. Watch carefully, prepare such sausages very quickly.

Sausages in dough - tips and tricks

• If the sausage is completely sealed in the dough, like a pie, then before that it is better to fry it in a frying pan or on the grill. Get delicious.

• Did you get a lot of dough? Send it to freeze. But yeast dough is best frozen immediately after kneading, before it starts to come up. Puff pastry can be sent to the camera in any form, it is very difficult to spoil it.

• It is necessary to fry products only in well heated oil. Otherwise, the dough will absorb a lot of fat, sausages get tasteless. When adding extra oil to the pan, you also need to wait a few seconds for it to warm up.

• There is a piece of dough left, but no more sausages? You can put in it just cheese, salted cottage cheese, a piece of sausage, meat and everything that is in the fridge. And if there is nothing suitable at all, then just roll out the cake and fry on both sides in a pan. You can sprinkle with powdered sugar, pour with jam, condensed milk, and together with sausages you will also prepare a dessert.

• If there are a lot of sausages, then the surplus can be wrapped with cling film and put in the freezer. At any time you can get it, heat it in the microwave and have a snack.

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