Sausages with pigtail dough in the oven. Sausages in pigtail dough
I love this recipe for its simplicity, speed of preparation, chic appearance and the same taste. Any cook, not only a beginner, but even a child, can cook sausages in a pigtail dough. If your family loves sausages in dough, but you are not friends with yeast dough, then try making them in puff. The taste of finished products and the simple way of cooking will not disappoint you, I assure you.
Prepare the items on the list. Defrost the dough first. I took puff yeast, it tastes better with it, in my opinion.
Peel off the casings from the sausages.
Cut the dough into small pieces, lightly sprinkle with flour, roll out lightly. Put the sausage in the middle, cut the edges of the dough into thin strips a little obliquely.
Wrap the sausage, alternating strips of dough on both sides.
Fasten the last strips of dough and tuck under the bottom of the workpiece.
Transfer the sausages in the dough to a baking sheet with baking paper, beat the egg into a homogeneous foam.
Brush with beaten egg using a silicone brush. Send the baking sheet with the blanks to the oven preheated to 180 degrees for 20 minutes in the upper and lower heating mode.
From this amount of ingredients, approximately 12 sausages are obtained.
Dough recipe for sausages in dough
Ingredients:
For test:
400-500g premium flour
10 g yeast
250 g milk
1 egg and 1 yolk for brushing
1 st. l. Sahara
50 g butter
a pinch of salt.
For filling:
12 sausages.
How to make dough for sausages in the dough?
1. Pour yeast with warm milk and leave until completely dissolved.
2. Add egg, salt, sugar, softened butter to milk and yeast and mix everything well.
3. Add flour and knead the dough. Ready dough should not be too tight.
Sausage dough is ready. Now you can move on to shaping. I want to offer you several options for cooking sausages in the dough, both for adults and for children.
Classic sausages in dough
1. Pinch off a small piece about 3 cm in diameter from a common piece of dough. Roll out a tourniquet from it. If the dough does not roll out well, grease the work surface with a little water.
2. Using a rolling pin, roll out the dough rope lengthwise.
3. Put a sausage on the edge of the dough piece and wrap it in the dough in a spiral, fasten the edges. Cut off the excess dough.
Sausages in "Snake" dough
Such sausages should especially appeal to children.
1. Roll out a small rope about 20 cm long from a piece of dough. Roll one end of the dough piece, forming a snake's tail. From the second edge make a head.
2. Stepping back 1 cm along the edges, roll out the tourniquet with a rolling pin.
3. Wrap the sausage in the dough, leaving the tail and head around the edges.
4. On the face of the snake, squeeze out the eyes with a cocktail stick. Roll up 2 small pieces of dough and place them in the indentations.
4. Let the cooked sausages come up a little for 10-15 minutes.
5. Lubricate the sausages in the dough with the yolk mixed with 1 teaspoon of milk.
6. Bake sausages in the oven for 25-30 minutes at a temperature of 180⁰С.
Sausages in the dough "Doggy"
1. For the body: roll out a rectangle from a small piece of dough.
2. Put the sausage into the dough and pinch the edges.
3. Turn the dough piece over, seam side down. Form a dog's muzzle on one side of the workpiece, and a small tail on the other.
4. For the ears: take a small piece of dough, roll it into a sausage and roll it out with a rolling pin.
5. Cut a flat piece of dough in half.
6. Round off the edges.
7. Lubricate the dog's head with a little yolk or water and glue the ears.
8. For legs: roll 2 sausages from two small pieces of dough. One is slightly smaller than the other.
9. Lubricate the dog's legs with water and glue them to the bottom of the body.
10. Let the cooked sausages come up a little for 10-15 minutes.
11. Make 2 indentations on the dog's face using a cocktail stick. Brush the sausages in the dough with egg yolk mixed with 1 teaspoon of milk
12. Bake sausages in the oven for 25-30 minutes at a temperature of 180⁰С.
13. Make eyes for ready-made dogs by placing a little mayonnaise or sour cream and 2 cloves in the holes.
14. For the nose: make a small hole in the dog's muzzle and place a peppercorn in it. Remember to explain to the children that peppers and cloves are optional.
Sausages in the "Pletenka" dough
1. Roll out an oval from a piece of dough.
2. Make several diagonal cuts on each side of the dough piece.
3. Put the sausage in the center of the piece of dough and wrap the edges to form a pigtail.
4. Let the cooked sausages come up a little for 10-15 minutes.
5. Lubricate the sausages in the dough with the yolk mixed with 1 teaspoon of milk.
6. Bake sausages in the oven for 25-30 minutes at a temperature of 180⁰С.
Lazy sausages in puff pastry
And finally, one more recipe for sausages in dough for the lazy.
Ingredients:
500 g yeast-free puff pastry
1 egg yolk for brushing
12 sausages.
1. Defrost puff pastry, roll out and cut into strips.
2. Sausages cut into 2 parts. Put on the rolled out dough and wrap, pinch the edges of the dough. In order for the edges of the dough to stick well, brush with egg yolk.
3. Send the formed sausages to the freezer for 30 minutes.
If you are a creative person and cooking is an art for you, use the dough to prepare a delicious variety of food from ordinary sausages. Sausages in the dough will help diversify your diet. At the same time, the advantageous difference between such a dish and the store-bought version is that the dough is puff.
It’s easy to cook, like pies, but they look finished goods extremely appetizing and just as delicious.
There are many ways to beautifully cook not only pies, but also sausage in puff and regular dough.
The most common way
Most cooks like this wrapping option!
The most beautiful way
The most original way
How to wrap puff pastry
To puff pastry for pies it was really puffy and beautiful, it must be properly wrapped.
Properly wrap the puff pastry in this way:
- Stretch the dough, put butter on top of it, in the middle of the dough, so that it can be completely covered from above with the edges of the dough;
- The oil on the dough should lie in a continuous layer, not in pieces. Then roll out the dough with butter inside with a rolling pin into a long “sheet”. Convenient for rolling out dough is a marble rolling pin;
- the thickness of the rolled out dough with butter inside should be 1.5 cm. We get three layers of dough;
- wrap the dough with cling film and put in the freezer of the refrigerator for up to fifteen minutes;
- all these actions (roll out the dough, fold it with a book and put it in the freezer for fifteen minutes), in the same order, repeat three more times;
- after each rolling out the dough with a rolling pin, before folding the dough into a “book”, do not forget to shake off excess flour from the dough. Remember that the top edge of the "book" is always directed to the right;
- after the fourth rolling and wrapping, we send the puff pastry not to the freezer, but to the refrigerator under the freezer so that it “rests” for 30 minutes.
You can make pies and croissants from such puff pastry. Pies from such a dough will always be successful. The dough is easy to mold and practically does not stick to hands due to its multi-layered structure.
Let's cook sausages in the dough today! Decoration can be festive and interesting, while simple in execution and varied! This will give a family meal or dinner with guests an extra "zest" - it's so nice to choose exactly that bun, cookie, sausage, which just looks at you! 😀
I want to talk about 12 ways to wrap sausages in dough. Even if you do not use all of them, but only some, the view when serving will already be completely different! 😉
Look - turtles, flowers, wickerwork, boats - it's beautiful, and it even tastes better! 😀
I have already shared with you step by step, wrapped in . You can take ready-made puff - both with yeast and without. This time I baked in. Some of the proposed sausage shapes (more closed) can be made!
I think this recipe will definitely come in handy for the May holidays! Do you want to mark houses? Warm sausages in dough, just out of the oven, to help you 😀 Are you planning to get out into nature? Great! You can bake these delicious treats and take them with you! Men, children, women - everyone will be happy with such a "ration"! 😉
Well, decide on the dough and go twist and turn the sausages on different sides! 😉
Products:
Design methods:
So the dough step by step recipe its preparation, see) divided into approximately equal pieces and started molding. 
By now the sausages should be ready. In principle, you can use raw. They will bake in 20 minutes in the oven. But I always pre-cook and not just, but with bay leaves - to boil down all sorts of additives and ennoble their aroma.
Another important point - you need to wrap sausages that have already cooled down in the dough. Ideally, if their temperature is at room temperature. Twisting hot or cold sausages in the dough during baking can result in a not-so-pleasant wet layer. Better to do without it ;)
I gave names to all options, relying purely on my associations... ;)
Option number 1 - Pigtail
She rolled out the dough into a round cake. Put a sausage in the middle. 
On the sides of the sausage, I made cuts on the dough at an angle of 45 degrees (down). The stripes I got were about 0.5-0.7 cm wide. 
She began to form from above - she put the upper right strip on the sausage, then the left, again the right ... 
So weaved to the end. Ready! 
Option number 2 - Flower a la turnstile;)
Since I will have several flowers from sausages, I began to think about what to call them in order to distinguish them from each other. And the first association that came to my mind, looking at the final shape of this sausage in the dough - yes, yes, a turnstile))
So, I rolled the cake into an oval. I put the sausage in the center. 
She lifted the edges of the dough and pinched, making a pie. Sausage should not look out of nowhere. 
Flip it upside down. I made several transverse cuts (you can experiment with their number) through the top layer of dough and the entire sausage, without touching the bottom layer of dough. 
She turned the sausage on its side and connected the free ends (in a circle), making a pinch. 
I rolled a ball from a piece of dough and placed it in the center of the resulting circle. Ready! ;) 
Option number 3 - Hibiscus flower
She rolled out the dough into an oval shape. I put sausage on it. 
She pinched the edges of the dough so that the sausage was not visible. Flip seam side down. With a knife, she cut across the top layer of dough and sausage. The bottom layer of dough, like last time, was left untouched. 
In turn, she began to unfold the "petals" so that the cut of sausages looked up. 
The last "petal" twirled in the middle. 
Yes, for some reason, a flower formed in this way, hibiscus remembered me ... And you?
Option number 4 - Semi-flower
This method is a hybrid of the 2nd and 3rd :) Again I rolled the cake into an oval. Sent a sausage to her. 
I made a pie by pinching all the edges of the dough. 
I cut across, without cutting through the bottom layer of dough. Here I made one more incision than in the 3rd version. 
I spread the "petals" with the cut of sausages up. 
In the center placed a ball rolled from dough. 
Option number 5 - Labyrinth
I made an oval cake out of the dough. 
Made a pie again. 
Flip seam side down. She made cuts with a knife, touching only the dough, but not the sausage, in a checkerboard pattern - from the middle to different edges.
In order for the pattern to be clearly visible after baking, you need to better divide the dough in the places of cuts. 
Option number 6 - Winding
I made a strip out of dough.
This method is less my favorite, because there is less test here. However, you can form this "tape" thicker and longer;) 
She laid out the sausage and began to wind the dough around it. 
I made a pinch and placed it on the bottom. 
Option number 7 - Rifled
She rolled out the cake into a circle. From its center to the right side, not reaching the end, I made horizontal cuts. 
She put the sausage in the center. 
She carefully lifted the ends of the dough and pinched them together. 
Flip it over so the strips are on top. For a more distinct pattern, you can even cut off a little bit of dough on each strip, holding the knife at an angle. 
I lined the baking sheet with foil. You can use parchment paper or do without, choose the option you are used to.
smeared sunflower oil. Posted 7 pieces. 
I smeared the sausages in the dough with a stirred egg on top (you can use one yolk diluted with a small amount of water). 
Baked at a temperature of 180 "C for 20-25 minutes. 
While the first baking sheet was in the oven, I formed 5 more blanks with sausages.
Option number 8 - Coin holder
She laid out a sausage on an oval cake of dough. 
She made a pie. 
I made several transverse cuts, again cutting through the top layer of dough and sausage, but not reaching the bottom layer of dough with a knife. 
She turned the slices of sausages up, laying them out one by one - to the right, to the left, to the right, to the left ... 
For me, this is one of the most delicious! And for you? ;) 
Option number 9 - Turtle
The first thing I did was sausage. She cut it in half crosswise. 
Then each part was cut lengthwise into two parts. 
I didn’t touch one quarter anymore - it will serve as the turtle’s head.
I cut the two quarters again in half lengthwise - it turned out 4 legs.
At the last quarter, I cut off the rounded edges at an angle, getting a triangle (trimming is not needed). This is the tail. 
I laid out these parts of the sausage immediately on the foil, greased with oil, according to what part of the body each of them is. 
I smeared the sausage with an egg, put a piece of dough in the center, also smeared with an egg. 
From the main part of the dough I made a small oval cake. She applied it with a knife, without cutting through to the end, notches crosswise, imitating a shell. Put it on sausage. Ready! ;) 
Option number 10 - Diagonals
She rolled out the dough with an oval cake, placed a sausage on it in the middle. 
She pinched the edges of the dough, as for a pie. Flip the sausage upside down. From above I made several diagonal large incisions, cutting through only the dough. 
Option number 11 - Boat
The dough was rolled out into a thinner cake with a shape closer to a circle or square. I put sausage on it. 
The right free end of the dough rolled up to the sausage. 
I did the same with the left side of the test. 
I made two tucks - above and below, forming a boat for the sausage;) 
Option number 12 - Braid
The dough was rolled out into a round / square cake. I made 4 horizontal cuts on it (if the sausages are long, more can be), retreating along the edges. 
Cut the sausage in half lengthwise. I “wove” one half of the sausage cut down so that dough-sausage-dough-sausage alternated on top. The second one was arranged according to the same principle, but in a checkerboard pattern in relation to the first half. It is more convenient to do this directly on the baking sheet. 
All the workpieces placed on a baking sheet with foil were smeared with an egg. 
Bake again for 20-25 minutes at 180 degrees. 
Sausages are good and piping hot, and warm, and completely cooled down! ;) 
Of course, the best addition to them will be fresh herbs! 
That's all! You can call your family or guests to the table)) Beer, tomato juice, tea, coffee ... soup ... You can offer a lot of interesting things for them. The only question is - is it necessary? After all, it is so good and tasty to eat them without everything! ;)
So, what are your favorite options? ;)
Watch the announcements of the best articles! Subscribe to Baking Online at ,