Puffs with sausages

Sausage in the dough is one of the easiest and most favorite snack options. These products turn out to be delicious and tender if rolled into puff pastry. Puffs can be made not only with whole sausages, but also cut into pieces. The main ingredient is often supplemented with cheese, sauce, vegetables. There are so many options for this unpretentious dish that almost everyone will be able to choose the one that will meet their gastronomic preferences.

Cooking Features

Sausage-filled puffs can be made from yeast and unleavened dough, complementing the main ingredient with other ingredients. To obtain the expected result, you must follow the instructions that accompany the specific recipe. However, knowledge of the basic rules of cooking puff pastries with sausages will be useful no matter which cooking option the cook has chosen.

Sausages can be prepared in yeast and puff pastry dough. Yeast dough turns out to be more lush and slightly less high-calorie, but it does not exfoliate too well and has a specific flavor. Fresh dough comes out layered, tender, has a pleasant taste, but contains more fat. The choice of flour bases depends on the preferences of the chef.
Wanting to speed up the process of cooking snacks, most housewives use commercial dough to make puffs. However, manufacturers rarely use expensive products in the manufacture of semi-finished products. In the dough, they put margarine, which is not considered a useful product. At home, the hostess, who cares about the health of loved ones, will almost certainly put butter in the dough. Wanting to get the most safe product for health, some cooks prefer to make puff pastry themselves, despite the fact that this process takes a lot of time.
The quality of sausages also needs to be given the utmost attention. Good sausages can not be very cheap. If sausages cost significantly less than meat, you will almost certainly find a lot of vegetable protein or meat products of the lowest category in their composition. From such products pies come out tasteless, even if you make them from the best dough.
When preparing dough for puffs at home, use high quality flour for them. The second-rate product gives baking a grayish color and a specific flavor.
Any flour must be sieved before use. The purpose of this manipulation is not only to rid the product of small litter and insect larvae, but also to saturate it with oxygen. From the sifted flour baking turns out more gentle and airy.
When mixing puff pastry, it is important to follow the recommendations regarding the temperature of the products used.
You can wrap the sausage in the dough in different ways. Of the cut into pieces of sausages usually make puffs in the form of triangles or rectangles. If the sausage is used whole, it is wrapped with dough strips or wrapped in it so that the tips of the sausage remain outside.
If you want the puffs to come out ruddy, before placing them in the oven they need to be smeared with an egg or yolk.
Bake puffs in an already heated oven at a temperature of 200-220 degrees. Cooking puff pastries with sausage is about 15 minutes.

Serve puffs filled with sausages, preferably hot - after cooling, they become less tasty.

Yeast dough puffs with sausages

Composition:

wheat flour - 0, 35 kg;
milk - 0, 25 l;
dry yeast - 10 g;
sugar - 20 g;
salt - 5 g;
butter or margarine - 0, 25 kg;
chicken egg - 1 pc .;
sausages - 0, 75 kg.

Method of preparation:

Heat the milk to 30-35 degrees, add yeast and sugar into it, mix. Wait until a frothy cap appears on the surface of the milk.
Sift flour, mix with salt, combine with milk and yeast, knead the dough.
Put the dough in the pan, cover with a damp towel and leave for 1-1, 5 hours, until it increases in volume by 2-2, 5 times.
Pint oil, roll into a rectangular layer. Rub the butter, taking it straight from the fridge. Place half in the center of the dough, cover the butter with one edge of the dough. Put the remaining butter, cover it with the free edge of the dough. Roll out the dough to the original square.
Fold the dough, put it in the fridge for 20-30 minutes.
After a specified time, roll the dough again. Repeat the manipulation 2-3 more times.
Roll the dough into a layer about 3 mm thick. Cut it into strips.
Wrap sausages in strips of dough, moving in a spiral.
Lay parchment on a baking sheet, put sausages wrapped in dough on it. Brush the dough with the beaten egg.
Heat oven to 200 degrees. Put a pan with puffs in it. Bake them until they are lightly browned.

Using ready-made puff pastry, you will greatly simplify and speed up the process of cooking sausage patties with this recipe. 100 g of dough is enough to wrap 2 sausages weighing about 50 g each.