Sausages in dough

Name: Sausages in dough - Tudora H.
Ingredients: For the dough: 250 g flour; 1/2 packet of yeast; 1 tablespoon of salt; 1/2 teaspoon of sugar; 150 ml warm water; 30 g butter; 6 chicken sausages. For boiling: water; baking soda. For brushing: 1 egg; sesame seeds.

Appetizers - Sausages in dough by Tudora H. - Recipia

There are days when I feel like making something simple, yet enjoyable for everyone at breakfast. The sausages wrapped in dough turn out well every time, especially when you want to avoid store-bought buns. I learned this recipe from Madi and made a few adaptations. It's quick if you have a little patience with the dough and doesn't have complicated steps. Quick Info Total time: 1 hour 20 minutes Preparation time: 20 minutes Rising time: 30 minutes Cooking/baking time: 30 minutes Servings: 6 large pieces (plus a few buns from the leftover dough) Difficulty: easy Recipe type: quick breakfast/appetizer Ingredients For the dough: - 250 g flour - 1/2 packet of dry yeast (approx. 3-4 g) - 1 tablespoon salt - 1/2 teaspoon sugar - 150 ml warm water - 30 g butter For the filling: - 6 chicken sausages For boiling the sausages: - water - baking soda For finishing: - 1 egg (for brushing) - sesame seeds Preparation method 1. In a large bowl, place the flour. Make a small well in the center. Add the salt, sugar, and dry yeast. 2. Pour a little of the 150 ml of warm water over the yeast and stir only in the center to dissolve. Do not add all the water at once. 3. Meanwhile, melt the butter and let it cool slightly before adding it to the flour. 4. Add the melted butter over the flour, then gradually pour in the rest of the warm water, mixing with your hand or a wooden spoon. 5. Knead until you obtain an elastic dough, not too soft but not too hard. It takes about 5-7 minutes by hand. 6. Cover the bowl and let it rest in a warm place for 30 minutes. The dough should visibly rise. 7. While the dough is rising, bring water to a boil in a small pot. When it boils, add 1 teaspoon of baking soda. 8. Place the sausages in the baking soda water and let them boil for 1-2 minutes. Remove them to a plate. If you wish, you can remove the skin, but it's not mandatory. I usually leave it on. 9. On a work surface, sprinkle a little flour. Place the risen dough and roll it out to a thickness about the size of a pinky finger. 10. Cut the dough into 6 wider strips. 11. Wrap each sausage in a strip of dough, making sure to seal the edges so they don't open during baking. 12. Place the wrapped sausages on a baking tray lined with parchment paper, seam side down. 13. Beat the egg and brush each piece with it. Sprinkle sesame seeds on top. 14. Place the tray in the preheated oven at medium heat (approx. 180 degrees) for 30 minutes or until they are nicely browned. 15. If there is leftover dough, you can shape it into small buns and bake them along with the sausages. Why I make this recipe often It helps me use up leftover sausages in the fridge without serving them plain. The dough comes together quickly and doesn't require many ingredients. They are also suitable for lunch boxes, not just for breakfast. Tips and variations Tips - Don't let the dough rise too much, 30 minutes is enough. - The sausages should be dry before wrapping them; otherwise, the dough will get soggy. - To prevent the dough from sticking to the work surface, sprinkle flour only as needed. Substitutes - You can use beef or pork sausages if you prefer. - If you don't have sesame seeds, you can omit them or use poppy seeds instead. Variations - The dough can also be used for simple buns if you want to make extra. - For a shinier appearance, you can brush with egg twice. - Spices can be added to the dough (pepper or paprika), but the original recipe does not call for them. Serving ideas - They are good warm, with ketchup or mustard. - You can pack them to go or serve them as a savory snack between meals. Frequently asked questions Can I use fresh yeast instead of dry? Yes, 7 g of fresh yeast can replace 1/2 packet of dry yeast. It dissolves the same way, in warm water with sugar. Do I need to boil the sausages first? Yes, a brief boil in water with baking soda helps with their texture and color retention. Don't leave them for more than 1-2 minutes. Can I freeze the sausages in dough? I do not recommend it, as the texture of the baked dough and sausages decreases after freezing and thawing. They are best fresh. What can I brush with if I don’t have an egg? You can brush with a little milk or oil, but it won't have the same shine or taste. It's optional. Can they be made without sesame seeds? Yes, they are fine without them; it does not affect the baking. Nutritional values Approximately, for one piece: Calories: about 220 kcal Proteins: 7-9 g Carbohydrates: 28-30 g Fats: 8-9 g The values depend on the type of sausages and how much dough you use for each piece. The sauces for serving increase the calories. Storage and reheating They are best consumed on the day they are baked. Store at room temperature, covered; they last until the next day, but the dough will harden a bit. You can briefly reheat them in the oven or microwave, but they won't have the original crust. I do not recommend storing them in the fridge or freezing.

Sausages in dough

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