Sausages in the test are loved by children and adults, this is a great option for a quick and satisfying snack. They are used as a standalone dish or eaten in the bite with soups and broths. To make the pastry tasty, it is important to properly prepare the dough for sausages in the dough.

Classic pastry for sausages

Traditionally, sausages are made in the oven, wrapped with yeast dough.

To make it, you need such products:

  • 0.45-0.5 kg of flour;
  • 0.25 liters of milk;
  • egg;
  • 70-85 g of butter;
  • 15-20 g of sugar;
  • 15-20 g of dry baking powder;
  • salt.

Sequencing:

  1. Dissolve sugar and baking powder in warmed milk, mix and leave until a froth appears.
  2. Mix the egg with salt, beat thoroughly, and then add softened butter and dough.
  3. Thoroughly mix the composition and begin to gradually introduce the flour until it becomes homogeneous and stops sticking to the palms.
  4. Roll the base into a ball, cover with a napkin and leave to rise. When the mass doubles, you can start cutting.

Attention! The number of ingredients for the test is given based on 10-12 sausages. If necessary, it will be necessary to reduce or increase the volume of components.

Yeast-Free Recipe

For sausages, you can make the dough without yeast, taking kefir or acidified milk as a basis.

For cooking, you need the following components:

  • 0.25 l of fermented milk product;
  • 30 ml of lean fat;
  • egg;
  • 0.45-0.55 kg of flour;
  • 15-25 g of sugar;
  • 10-12 g of soda;
  • salt.

Execution Sequence:

  1. Sift the flour, combine with sugar and salt, and then put it on a table with a slide.
  2. Make a groove in the flour, pour vegetable oil into the “hole”.
  3. Add the egg and kefir, knead a soft, slightly sticky dough.
  4. Sprinkle the base with soda, rinse again with your hands and leave for 10 minutes.
  5. Add a little flour, re-knead the mass, roll out and divide into strips.

Sausages wrapped in such a dough can be fried in a pan or baked in the oven, after having greased each serving with egg yolk.

Cooking on the basis of kefir

You can make yeast dough for sausages in a kefir dough. In this case, the dough is placed on the water.

For work you will need:

  • 0.2-0.25 l of kefir;
  • 0.15 l of water;
  • egg;
  • 0.55-0.6 kg of flour;
  • 10-12 g of yeast;
  • 50 ml of refined oil;
  • 15-25 g of sugar;
  • salt.

Production Order:

  1. Heat the water a little, pour sugar and yeast, mix and leave to rise.
  2. Pour kefir into a deep bowl, add the egg and salt, beat thoroughly.
  3. Introduce the dough into the prepared mixture, and then fill in the desired amount of flour and knead the soft dough.
  4. After that, it will be necessary to roll it up lumpy and leave it warm for one and a half to two hours.

The mass will be ready for re-mixing and cutting when it doubles.

Yeast dough for sausages in the dough

Yeast dough for sausages can be made on water, and in order to make it soft and tender, add butter to the composition.

For cooking you will need:

  • 0.25 liters of water;
  • 0.12 kg of butter;
  • egg;
  • 10-12 g of compressed yeast;
  • 0.45-0.48 kg of flour;
  • 10-15 g of sugar;
  • salt.

Work sequence:

  1. Heat water, pour yeast and sugar, mix and wait for the formation of foam.
  2. Melt butter, combine with salt and egg, beat until smooth.
  3. Carefully pour the dough into the prepared mixture and start adding flour.
  4. Knead a thick dough and put in heat for 2 hours, covered with a towel or cling film.

On a note. Pressed yeast can be replaced with dry yeast, but in this case their number will have to be increased by 5-10 g.

How to make in a bread machine

The bread machine saves the hostess the need to knead the dough on her own. It is enough to lay the ingredients, set the desired mode, and after a while everything will be ready.

To make the dough for sausages in a bread machine, you will need these products:

  • 0.22-0.25 l of water;
  • 45-55 ml of vegetable fat;
  • egg;
  • 0.5-0.6 kg of flour;
  • 35 g of sugar;
  • 25 g of baking powder;
  • salt.

Work sequence:

  1. Pour water, vegetable oil into the bowl, pour sugar and salt.
  2. Mix the flour with dry yeast and add to the liquid mixture.
  3. Place the mold in the appliance, close the lid tightly and turn on the kneading mode.
  4. After the cycle is completed, remove the dough from the mold, sprinkle with flour and proceed to cutting.

Dough prepared in this way is suitable for baking in the oven as well as for frying in a pan.

Puff base for lazy sausages

Extraordinarily tasty and tender, puff pastry is obtained. It can be purchased ready-made, but it is better to do it yourself.

For the base you will need such components:

  • 0.15 l of water;
  • a pack of butter;
  • 0.35 kg of flour;
  • 25 g of sugar;
  • salt.

The order of execution:

  1. Remove the oil from the refrigerator, cut into slices and let it soften.
  2. Sift flour, mix with butter and chop the mass with a knife until crumbs are formed.
  3. Add water to the dough, having previously dissolved sugar and salt in it, and then mix.

Before you start cutting puff pastry, you need to hold it for several hours in the refrigerator, covering it with plastic wrap.

Dough for sausages in a dough in a pan

To make delicious sausages in a dough in a pan, you can use a yeast-free base without eggs.

For cooking you need products:

  • 0.15 liters of milk;
  • 0.15 l of water;
  • 0.55-0.65 kg of flour;
  • 30-35 ml of vegetable oil;
  • 15 g of powdered yeast;
  • 60 g of sugar;
  • salt.

Sequencing:

  1. Mix milk with water, warm up a little, then pour in yeast with sugar and mix.
  2. While the dough is coming, sift the flour, form a slide with a recess from it, pour refined oil.
  3. Add suitable dough, salt, knead a soft base and leave to warm up.She will be ready in 2 hours, and she will have to be knocked out every half hour.

Such a dough for sausages turns out to be lush and airy, since there are no eggs in its composition, which often make baking heavier.

Margarine Based Option

This is another option for making puff pastry for sausages. The advantage is that it can be made in advance and stored in the freezer, and if necessary, thawed and used.

For cooking, the following components:

  • 0.22 kg margarine;
  • 0.25 liters of water;
  • egg;
  • 0.55 kg of flour;
  • 35 ml of lean fat;
  • a tablespoon of vinegar;
  • sugar and salt.

Cooking sequence:

  1. Heat water, pour salt and sugar, introduce the egg and stir.
  2. Pour vinegar into the resulting composition, stir again and set aside.
  3. Sift flour, combine with softened margarine and chop the mixture with a knife until crumbs are formed.
  4. Mix the prepared mixture with the liquid and knead the dough, occasionally lubricating it with vegetable oil.
  5. Roll out a layer with a thickness of one and a half 2 cm, fold four times and put in the refrigerator.

After 2-3 hours, it will be possible to start cutting the base and baking sausages in the dough.

The basis for sausages in the oven dough

The dough for sausages can be made on the basis of mayonnaise, mixing it with milk, kefir, yogurt and even fermented baked milk in equal proportions.

To cook sausages in the oven you will need:

  • 0.65 kg of flour;
  • a package of mayonnaise with a volume of 100-150 g;
  • 0.1 l of dairy product;
  • 50-70 g of butter;
  • 2 eggs;
  • 50 g of sugar;
  • 25-35 g of pressed yeast;
  • salt.

Operating procedure:

  1. Pour granulated sugar and yeast into the heated dairy product, mix and leave to fit.
  2. Beat eggs with salt, add mayonnaise and melted butter, stir.
  3. Introduce the suitable dough into the mixture, add flour and knead thoroughly.
  4. Form a ball from the dough, cover with a towel and remove to heat for 2 hours.

Attention! Sausages wrapped in such a dough must be placed on a baking sheet at some distance from each other, since the base during the baking process will increase in size.

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