Chicken sausages wrapped in dough

Name: Chicken sausages wrapped in dough
Ingredients: 20 g fresh yeast; 1 teaspoon sugar; 250 ml milk; 500 g flour; 1 egg; 1 teaspoon salt; 50 ml oil; 500 g chicken sausages; 1 egg yolk; 2 tablespoons milk; 10 g poppy seeds

Appetizers - Chicken sausages wrapped in dough by Savina I. - Recipia

Chicken sausages wrapped in dough are baked until the crust is golden, with the strips of dough snugged up against one another. The poppy seed dough stays soft and tender around the sausages, and the spiral strips make the crust golden at the edges and slightly glossy from the egg yolk. I like them while they’re still a little warm. Prep: 30 minutes. Cook: 20 minutes. Rest: 85 minutes. Total time: 135 minutes. Servings: 8. Approximately 450 kcal and 16 g protein per serving.

Ingredients

20 g fresh yeast
1 teaspoon sugar
250 ml milk
500 g flour
1 egg
1 teaspoon salt
50 ml oil
500 g chicken sausages
1 egg yolk
2 tablespoons milk
10 g poppy seeds

Preparation

1. Crumble the fresh yeast into a bowl and mix it with the sugar until it liquefies. Pour in 50 ml of lukewarm milk and add 2 tablespoons of the measured flour; leave the yeast mixture for 10 minutes, until foamy. 2. Beat the egg and add it to the yeast mixture, along with the salt and remaining flour. Gradually pour in the 200 ml of lukewarm milk and knead, working in the oil a little at a time, for 8-10 minutes, until the dough pulls away from the sides of the bowl. 3. Cover the dough and leave it to rise for 60 minutes, until doubled in size. 4. Roll the dough out to about 1/2 cm thick. Cut it into strips 2 cm wide and 20 cm long; make the strips longer for longer sausages. 5. Wrap each sausage in dough and arrange the rolls on a baking tray lined with parchment paper, leaving space between them. Mix the egg yolk with 2 tablespoons of milk, brush the rolls with it and sprinkle with poppy seeds. Leave them to rise for 15 minutes, and preheat the oven to 180°C during this time. 6. Bake the rolls for 20 minutes, until the dough is nicely browned.

Notes

I made this version more than three years ago and only just found the photos on an older hard drive; I really liked the crust, and the soft, tender dough made me want to publish it, even though I’m not so keen on meat anymore and might try it with vegetarian sausages too. For a meat-free version, replace the chicken sausages with 500 g of vegetarian sausages; the dough contains gluten, milk and eggs. Keep the rolls in a sealed container in the fridge for up to 3 days. Serve them with mustard and, if you like, ketchup. Thin sausages of similar lengths are easier to wrap evenly. In a cool kitchen, the dough may need longer to double in size.