Everyone loves sausages. And even more so, sausages in dough, because they are a great way to have a quick snack. You can take them to work or give them to children at school. For many people, baked sausages take them back to their student days; it’s such a pleasure to eat a flavorful hot sausage on the go. Everyone will agree that home-cooked sausages are much tastier than store-bought ones. That's why today I'm making sausages in yeast dough in the oven. It's not as difficult as you think. The main thing is to choose quality sausages. You can make the dough yourself, and if you don’t have time, you can buy not only yeast dough, but also puff pastry. It is better to eat sausages in dough warm. An excellent addition to them would be ketchup or mustard.
Ingredients:
dough:
- water or milk - 200 ml
- dry yeast - 2 tsp.
- sugar - 2 tsp.
- salt - 1.5 tsp. (without slide)
- flour - 3 regular glasses
- sunflower or butter - 2 tbsp. l.
filling:
- sausages – 10 – 12 pcs.
- egg for lubrication
Sausages in yeast dough recipe:
We will prepare the yeast dough the same as for.
Dissolve yeast and sugar in warm water or milk and leave for 7 - 10 minutes. Add salt, flour, sunflower or butter. Knead soft, elastic dough. Cover the bowl with the dough and leave to rise for 1 hour in a warm place.
I prepared the dough in a bread machine, in the “pizza” mode. After the signal, I left the dough to rise in the bucket.
Knead the risen dough again and divide into 10 - 12 parts. Roll each part into a strip and press the strip with your fingers.
You can roll out the dough into a thin cake and cut long strips with a knife.
Wrap the sausage in a strip of dough in a spiral.
Ready sausages in yeast dough Place on a greased baking sheet, brush with beaten yolk and let rise for 15 - 20 minutes.
Sausages in yeast dough are an indispensable snack for school, office, or for a walk. It's very easy to prepare!
The yeast dough turns out thin, but at the same time very soft.
- Sausages 17 pcs.
- Milk 250 ml
- Dry yeast 11 g
- Sugar 1 tbsp. l.
- Salt ½ tsp.
- Chicken egg 1 pc.
- Wheat flour 600 g
- Butter 50 g
First, knead the yeast dough. Pour dry yeast into a bowl, add a spoonful of sugar and pour in warm milk, take about 100 milliliters of milk and mix. Leave in a warm place for the yeast to disperse.
Meanwhile, break the egg into another bowl, add sugar, salt, softened butter and the remaining warm milk. By this time, the yeast will have already dispersed, pour it into the bowl, and beat it with a whisk.
Gradually add sifted flour and knead into a tight dough. The dough will be fluffy, airy and not sticky to your hands. I don’t leave this kind of dough to rise; I immediately start cooking with it.
Divide the dough into equal parts and form them into circles.
I roll each circle into a long thin strip and wrap the sausage in it.
Line a baking sheet with parchment paper and place the sausages wrapped in dough on it. Leave the sausages in the dough on the baking sheet for 15 minutes to allow the dough to rise. Then we brush the surface with beaten egg, this is done so that the sausages acquire a beautiful golden crust.
Bake the buns in an oven preheated to 180 degrees for about 25 minutes.
Ready-made sausages in dough can be greased with butter before serving, this makes them tastier.
Recipe 2: sausage in yeast dough in the oven
Today I offer a recipe for sausages in yeast dough - a simple, tasty and satisfying homemade baked product. I can’t help but agree that this is a rather high-calorie dish, but we don’t often eat such food.
- wheat flour - 500 gr
- milk - 250 ml
- chicken eggs - 1 piece
- egg yolk - 1 pc.
- butter - 50 g
- sugar - 1 tbsp.
- salt - 1 tsp.
- pressed yeast - 15 g
- sausages - 15 pcs
First, let's prepare the dough. To do this, dissolve sugar and yeast in 100 ml of warm milk (we will leave a couple of tablespoons of the total amount to lubricate the sausages in the dough). You can take dry yeast - 5 grams.
Let it sit for 15-20 minutes until a foamy cap appears, which means the yeast is good and ready to work.
Knead the dough for about 10-15 minutes. It turns out soft, but does not stick to your hands. Leave the dough warm under a towel for 2 hours. After an hour, gently knead it and return to the heat.
In 2 hours the dough will rise very well - exactly 3-4 times.
Cut into long thin strips - approximately 40-45 centimeters in length and 2-3 centimeters in width.
Place the sausages prepared in this way on a baking sheet (cover with parchment or food foil) and let them rest for half an hour. During this time, preheat the oven. Before placing in the oven, grease each piece with a mixture of 1 yolk and milk (we left it at the very beginning).
Bake the sausages in the dough at 180 degrees for about half an hour. (Time may vary depending on your oven).
The fur coat of the sausages is very thin and soft and does not dry out for a long time. Bon appetit, dear friends.
Recipe 3: sausages in a yeast dough casing
- Wheat flour / Flour - 500 g
- Milk - 250 g
- Yeast (You can use it like I did - 12 g dry yeast or 30 g fresh) - 12 g
- Chicken egg (one egg for the dough, the second for greasing the buns) - 2 pcs.
- Sugar - 3 tbsp. l.
- Sunflower oil - 6 tbsp. l.
- Salt - 1 pinch.
- Sausage (it’s better to take smoked ones) - 10 pcs.
Beat the egg into the warm milk and beat a little with a fork.
Add yeast, stir. Add sugar, salt, butter, mix until smooth.
Gradually add flour and knead the dough, it should turn out elastic and soft. Leave to rest for 1 hour in a warm place. The dough should double in size.
Divide the dough into parts (according to the number of sausages, I have 10 pieces) and wrap the sausages in the dough. You can wrap them however you like, here are a few options.
Or simply wrap the dough around the sausage.
Line a baking sheet with parchment paper, grease it with oil, lay out the sausages and brush them with yolk.
Set to bake at 180 degrees for 20-25 minutes. As soon as a golden crust appears, you can remove it. Eat hot. Bon appetit.
Recipe 4: sausages in dough, yeast (with photo)
- Milk – 100 ml
- Salt - 1 tsp.
- Sugar - 1 tsp.
- Dry yeast - 1 tsp.
- Sunflower oil - 1 tbsp.
- Wheat flour - 150 g
- Sausages - 6 pcs.
- Chicken yolk - 1 pc.
Start by preparing the yeast dough. Warm the milk just a little. Add sugar and dry yeast. Stir, cover with a towel and leave in a warm place for 7-10 minutes to activate the yeast. A fluffy cap of yeast should form.
Add sunflower oil, salt and add sifted wheat flour in small portions.
Knead a soft dough that does not stick to your hands. Cover and leave warm for 30 minutes.
Knead the rested dough on a dusted board. Roll out into a rectangular layer. Cut into 6 strips.
Wrap the sausages in cut strips.
Place on a baking sheet with parchment. Cover and leave for 15-20 minutes. Then brush with beaten yolk. If desired, you can decorate with dough figures. Bake at 180 degrees for 40-50 minutes.
The sausages in the dough are ready.
Bon appetit!
Recipe 5, simple: sausages in puff pastry
- puff pastry dough 400 g.
- sausages 8-10 pcs.
- egg 1 pc.
- sesame seeds 1 tsp.
You should immediately prepare the sausages, peel off the film.
Then you need to roll out the dough, cut the rolled out layer into thin sticks.
Now take one sausage at a time and wrap it in strips of puff pastry.
Place a silicone mat on a baking sheet. Place the prepared products on top.
Now you should sprinkle the sausages, use sesame seeds. Next, it is imperative to turn on, heat the oven to 200 degrees and set the pieces for 30 minutes, let them bake. That's all, sausages in puff pastry in the oven will soon sell out with a bang, as your household will not be able to resist this tasty and aromatic delicacy!
Recipe 6: how to cook sausages in ready-made yeast dough
- 0.5 kg puff pastry or puff pastry;
- 8 sausages.
If you have ready-made dough, defrost it at room temperature. In the meantime, you can boil the sausages a little - or you don’t have to boil them, because they will undergo sufficient heat treatment in the oven.
After sprinkling the table with flour or laying down cling film/silicone mat/just cellophane in which the dough was wrapped, unroll the puff pastry and cut into strips approximately 1.5-2 cm wide and 15-20 cm long.
We wrap each sausage in a spiral with such a strip of dough, slightly overlapping.
Place the sausages in the dough on a baking sheet lined with oiled parchment or simply greased with vegetable oil, and place in the oven preheated to 200 C.
Bake until the dough separates and becomes dry and golden. If the top is very brown and the middle is still raw, reduce the temperature; if the sausages remain pale for a long time, turn up the heat. Be careful not to overdry the dough (when I bake yeast buns, a frying pan with water placed on the bottom of the oven helps a lot to prevent overdrying; I haven’t tried baking puff pastry this way yet).
Each oven has its own baking mode selected experimentally. In ovens with bottom heating, it may turn out that the bottom of the sausages in the dough are already browned, and the top is pale. Then you can use a trick - just turn them over.
Let's cook sausages in dough today! The design can be festive and interesting, while being simple and varied! This will give a family meal or lunch with guests an additional “zest” - it’s so nice to choose exactly that bun, cookie, sausage that just looks right 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 appearance when served will be completely different! 😉
Look - turtles, flowers, wickerwork, boats - they’re beautiful and even tastier to eat! 😀
I have already shared with you step by step, wrapped in. You can also take ready-made puff pastry - both with and without yeast. This time I baked it in . Some of the suggested sausage shapes (more closed) can be made!
I think this recipe will definitely come in handy for the May holidays! Want to celebrate at home? Warm sausages in dough, just out of the oven, will 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 this “ration”! 😉
Well, decide on the dough and go twist and turn the sausage with different sides! 😉
Products:
Design methods:
So, I divided the dough (see the step-by-step recipe for its preparation) into approximately equal pieces and began shaping. 
By this time the sausages should be ready. In principle, you can use raw ones. They will have time to 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 enhance their aroma.
Another important point is that you need to wrap already cooled sausages in the dough. It is ideal if they are at room temperature. Rolling hot or cold sausages into the dough while baking can create an unpleasant soggy layer. It's better to do without it ;)
I gave names to all the options, relying purely on my associations... ;)
Option No. 1 - Pigtail
Rolled out the dough into a round cake. I placed the sausage in the center. 
On the sides of the sausage I made cuts in the dough at an angle of 45 degrees (downwards). My stripes turned out to be about 0.5-0.7 cm wide. 
I started to shape it from the top - I placed the top right strip on the sausage, then the left strip, then the right strip again... 
So I braided it to the end. Ready! 
Option No. 2 - Flower a la turnstile;)
Since I will have several sausage flowers, 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, turnstile))
So, I rolled the cake into an oval. Placed the sausage in the center. 
I lifted the edges of the dough and pinched it, making a pie. The sausage should not peek out from anywhere. 
Turned 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. 
Turned the sausage on its side and brought the loose ends together (in a circle), making a pinch. 
Roll a piece of dough into a ball and place it in the center of the resulting circle. Ready! ;) 
Option number 3 - Hibiscus flower
I rolled out the dough into an oval cake. I put a sausage on it. 
I pinched the edges of the dough so that the sausage was not visible. Turned it seam side down. Using a knife, I cut across the top layer of dough and the sausage. The bottom layer of dough, like last time, was left untouched. 
One by one, I began to unfold the “petals” so that the cut of the sausages looked up. 
I twisted the last “petal” into the middle. 
Yes, for some reason the flower formed in this way reminded me of hibiscus... What about you?
Option No. 4 - Seven-flowered flower
This method is a hybrid of the 2nd and 3rd :) Again I rolled out the flatbread into an oval. I sent her a sausage. 
I made the pie by pinching all the edges of the dough. 
I cut crosswise without cutting through the bottom layer of dough. Here I made one more cut than in the 3rd option. 
I spread the “petals” with the sausage cut side up. 
Place a ball of dough rolled into the center. 
Option #5 - Labyrinth
I made an oval cake from the dough. 
I made a pie again. 
Turned it seam side down. I 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 the cuts. 
Option No. 6 - Winding
I made a strip of dough.
I like this method less because there is less dough. However, you can make this “ribbon” thicker and longer;) 
She laid out the sausage and began to wrap the dough around it. 
I made a tuck and placed it at the bottom. 
Option No. 7 - Rifled
I rolled out the flatbread into a circle. From its center to the right side, not reaching the end, I made horizontal cuts. 
Placed the sausage in the center. 
Carefully lifted the ends of the dough and pinched them together. 
Turned it over so that the strips were at the 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 covered the baking sheet with foil. You can use parchment paper or do without everything, choose the option you are familiar with.
Lubricated with sunflower oil. I posted 7 blanks. 
Brush the sausages in the dough with a stirred egg on top (you can use one yolk, diluted with a small amount of water). 
Bake at 180°C for 20-25 minutes. 
While the first baking sheet was in the oven, I formed 5 more sausages.
Option No. 8 - Coin box
I placed a sausage on an oval flatbread of dough. 
I made a pie. 
I made several transverse cuts, again cutting through the top layer of dough and the sausage, but without reaching the bottom layer of dough with the knife. 
She turned the sausage slices up, laying them out one by one - right, left, right, left... 
For me, this option is one of the most delicious! And for you? ;) 
Option #9 - Turtle
First I started with the 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 two quarters in half again lengthwise - I got 4 legs.
I cut off the rounded edges of the last quarter at an angle, creating a triangle (no trimming needed). This is the tail. 
I placed these parts of the sausage immediately on greased foil, according to what part of the body each of them is. 
I brushed the sausage with egg and placed a piece of dough in the center, also brushed with egg. 
From the main part of the dough I made a small oval cake. Using a knife, without cutting all the way through, I applied crosswise notches to it, imitating a shell. I put it on the sausage. Ready! ;) 
Option No. 10 - Diagonals
I rolled out the dough into an oval flat cake and placed the sausage on it in the middle. 
I pinched the edges of the dough, like for a pie. Turned the sausage seam side down. I made several large diagonal cuts on top, cutting through only the dough. 
Option No. 11 - Boat
Roll out the dough into a thinner flat cake with a shape closer to a circle or square. I put a sausage on it. 
I rolled the right free end of the dough into a sausage roll. 
I did the same with the left side of the dough. 
I made two tucks - on top and bottom, forming a boat for the sausage;) 
Option No. 12 - Braided
Rolled out the dough into a round/square cake. I made 4 horizontal cuts on it (if the sausages are long, you can do more), retreating along the edges. 
I cut the sausage in half lengthwise. “Weaved” one half of the sausage, cut side down, so that dough-sausage-dough-sausage alternated on top. The second one was placed 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 pieces placed on a baking sheet with foil were brushed with egg. 
I baked it again for 20-25 minutes at 180 degrees. 
Sausages are good piping hot, warm, or completely cooled! ;) 
Of course, the best addition to them would be fresh herbs! 
That's all! You can invite your family or guests to the table)) Beer, tomato juice, tea, coffee... soup... You can offer a lot of interesting things with them. The only question is: is it necessary? It’s so good and tasty to eat them without anything! ;)
Well, which options are your favorites? ;)
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Hello everyone! Today we have a very tasty and simple recipe in front of us - sausages in dough in the oven. Do you smell what it smells like? That's right, pleasure. Which will brighten up any tea party, and can also replace a snack at school or at work.
In the traditional version, there are only two components: the sausage itself and the dough. But any recipe can be varied, which we will talk about at the end of the article.
So, any dough is suitable - ordinary yeast, butter, puff pastry, whatever you want. You can buy it ready-made or make it yourself. And I’m generally silent about the variety of sausages.
It’s just not worth saving much, since cheap sausages (like 50 rubles for a pack of 20 pieces) can behave poorly when baked. Either it will fry twice, releasing a large amount of fat, or, on the contrary, it will swell and burst. And sometimes such products taste like paper. “Vienna”, “Russian” or “Dairy” are the most proven option.
How to cook sausages in dough in the oven (from yeast dough)
This recipe uses dry instant yeast and boiled water, which can be quite successfully replaced with milk or kefir. already popped up on our website.
List of ingredients:
Sausages 10-12 pieces;
- milk or water 1 glass;
- 2 eggs;
- wheat flour 2 cups;
- dry yeast 11 g (bag);
- sugar 1 tbsp;
- butter 50 gr.;
- salt 0.5 tsp.
1. Let's start by preparing the “dough”. Heat the milk until warm and add the yeast and half the granulated sugar (about 1 tsp). Stir them until the lumps disappear and leave for 10 minutes.
Until a foam cap appears (sometimes 2 times more, take care to choose a deeper container).
2. Meanwhile, mix 1 chicken egg with the remaining sugar and salt in a convenient bowl. Until the latter are completely dissolved.
3. And melt a piece of butter (at room temperature).
4. Pour the liquid with yeast and butter into the eggs and mix thoroughly until smooth.
5. Sift two glasses of wheat flour into this mixture and knead the dough.
First with a spoon, then dump it on a table sprinkled with flour. Knead for 10 minutes. Add flour little by little until it stops sticking to your hands and the table.
A well-kneaded dough has a smooth surface and excellent elasticity.
6. Divide it into 10-12 parts and form balls (depending on how many sausages you have).
7. Roll the balls into sausages 2-3 times the length of the sausage. Using a rolling pin, shape it into a flat shape.
8. We wrap each sausage overlapping in a spiral, each next turn partially (up to half) should lie on the previous one.
9. Cover the oven tray with baking paper and grease its surface with sunflower oil. Place the sausages on a baking sheet in orderly rows.
10. From the 2nd chicken egg we use only the yolk, mix it with 1 teaspoon of boiled water or milk, and brush each sausage in the dough.
If you let them sit for 10-15 minutes, they will swell and become several times more appetizing.
And enjoy the aromas and awesome baked goods.
After the sausages were removed from the oven, I coated them again with a thin layer of the yolk mixture.
Video from our Youtube channel:
How to cook sausages in dough in the oven (from puff pastry)
If you want to make puff pastry, you can easily find a suitable recipe. And we will look at a recipe with a ready-made one.
Required Products:
Puff pastry 500 gr.;
- sausages 10-12 pcs. Approximately 500 gr.;
- egg 1 pc.
1. In the store, the dough is most often sold frozen. Therefore, you need to wait until it thaws at room temperature.
2. Then roll it out on a kitchen table sprinkled with flour into a layer. And cut it into strips 2 cm wide.
3. Peel the sausages from the casing and wrap them in strips of puff pastry.
4. Beat the egg yolk in a small container and brush the surface of the sausages in the dough.
5. Preheat the oven to 180°C and bake for 25-30 minutes
Sausages in dough in the oven without yeast and without eggs
Recipes without yeast use baking powder or baking soda to create fluffiness.
What you need for the recipe:
Sausages 10 pcs.;
- kefir 1 glass;
- flour 2 cups;
- sugar 1-2 tsp;
- soda 1/4 tsp;
- salt 1 tsp.
1. Prepare the bakery base. Add baking soda, table salt and granulated sugar to kefir. Mix well.
It would be nice to add a couple of tablespoons of vegetable oil for elasticity.
2. Sift the flour and add it to the kefir mass. Knead the dough, adding flour as needed.
3. Divide the dough into equal pieces according to the number of sausages (slightly larger than a chicken egg). Roll each into a flat cake, place the sausages, you can add a slice of cheese or grease with mustard. And we wrap it up. You can make cuts on the surface.
4. Preheat the oven to 180° and bake for 25-30 minutes.
Since we decided that the recipe will be without eggs. After cooking, brush with butter - a piece or using a pastry brush.
Sausages in dough fried in a frying pan (from potato dough)
Thanks to this recipe you will get unique sausage pies. When frying in a frying pan, the main thing is to use a sufficient amount of oil, sometimes it comes to the point that the layer of oil covers half the height of the pie. The dough can be anything, but for variety, let’s give an example of potato dough.
What you need for cooking:
Potatoes 8-10 pcs.;
- sausages 10 pcs.;
- egg 2 pcs.;
- flour 0.5 cups;
- garlic 3-4 cloves.
1. Wash the potatoes and set them to boil in salted water.
Then cool, peel and finely grate into a convenient container or turn into a puree using a special masher. You can grate a little cheese (100 grams)
2. Add two chicken eggs there, mix the spices until smooth
3. Sift half a glass of flour and mix thoroughly.
Divide into equal pieces according to the number of sausages.
4. Turn each piece into a flatbread, place the sausage in the middle. And we cover it on all sides.
If the sausages are very long, you can cut them into pieces.
5. Roll in flour or breading and place in a frying pan with heated sunflower oil (oil layer 2-5mm thick). When deboning, you can use your favorite herbs and spices.
6. Fry each side until golden brown.
If there is a lot of fat left on the surface of the pies, then let them lie on a paper napkin or towel, and also blot it on top.
If you add onions and herbs fried in a frying pan to potatoes, then you get portions of a full breakfast in the guise of sausages in dough.
Corn dogs. Sausages in batter without yeast (fried in oil)
The whole point of the batter is so that it does not run off the sausage and stays on it calmly. But at the same time it should be quite fluid.
Required ingredients:
Sausages 10 pcs.;
- wheat flour 1 tbsp.;
- corn flour 1 tbsp;
- boiled water 2 tbsp.;
- salt 0.5 tsp;
- baking soda or baking powder 1/4 tsp;
- granulated sugar 1 tbsp;
- eggs 1-2 pcs.
1. Take a comfortable deep vessel. Mix bulk products in it. Salt, sugar, soda and sift both types of flour.
If there is no corn, then replace with the same amount of wheat.
Soda can be sprinkled with lemon juice.
2. Separately, beat the eggs using a whisk or a regular fork.
3. Combine both parts and, stirring, gradually add water. Achieving a homogeneous thick mass that will stick to the surface of the sausages and not drip from them. You can check this by simply dipping your finger into the dough.
4. Prepare the oil in a deep fryer or bring to a boil in a saucepan or frying pan with high sides.
5. Place the sausages on skewers (lengthwise). Pour the dough into a tall glass or container so that the sausage can be immersed in it.
6. Dip each sausage into the batter, trying to get a neat doughy casing.
7. Fry in oil until crispy.
Then place the corn dogs on paper towels or napkins to blot up excess oil.
If desired, you can make sausages in dough in a slow cooker
The bowl will fit 4-5 sausages, so you will have to bake in several batches.
Grease the bowl with sunflower or butter. And then there is a choice:
a) The frying pan will be replaced by the “Frying” mode for 15-20 minutes on each side.
b) The oven will be replaced by the “Baking” program for 25-30 minutes on each side or 40 minutes with the 3D heating function.
How to change a recipe
I will offer you several ways to make the dish more aromatic and tastier.
Mix the dough base with kefir, sour cream, ayran, etc. Some craftsmen even make it with beer. Use various seasonings and finely chopped herbs. Try using it in the recipe.
Butter can be replaced with 2-4 tablespoons of vegetable oil without any problems.
Stuff a small piece of cheese the length of the sausage inside, or a piece of pickled cucumber. or fried onions, but to make it stick better, it is advisable to make cuts in the sausage or wrap it like a pie.
"Oooh, sausages in dough again!" - perhaps you will say. But here’s the paradox: how simple and traditional this dish is, so popular it is. It would seem - so what? And millions of people enjoy snacking on these simple and uncomplicated baked goods.
Let's prepare this dish too, this time we will cook sausages in dough without yeast. This dough is prepared simply and quickly, so you can easily prepare this option even in the morning before work.
Let's take the products from the list. Any sausage will do: beef, chicken, regular or smoked. I prepared the dough here. The dough makes more than 5 sausages - about 20, but I baked pies from the rest)))
Sift the flour into a bowl, add salt and sugar.
Let's make a depression, pour in vegetable oil and egg.
Let's add kefir.
Knead a soft, slightly sticky dough.
Dust the surface with flour and spread the dough (I just kneaded it with my hands). Distribute 1/3 tsp over the dough. soda
Fold the dough into an envelope, knead it again with your hands on the board, add another 1/3 tsp. soda Let's do the same for the third time.
Leave the dough under the towel for 10 minutes.
Take part of the dough, roll it out, cut into strips.
Wrap strips of dough around the sausages.
Brush the top of the dough with milk or egg for a beautiful crust. Let's bake sausages in dough without yeast in an oven preheated to 180 degrees. Use your oven as a guide; my sausages were ready in 15 minutes. Call the kids and adults, a wonderful snack is ready!
Serve with ketchup, herbs and pickles.
