Sausages in the dough - not only a dish familiar to many from childhood, but also a terrific snack that can be cooked for parties or parties, is in the circle of loved ones, adding a glass of beer and a tasty sauce. In the recipes, we will further share with you tips on making sausages in a dough using a universal kitchen assistant - multivark.
The recipe for sausages in a multicasting test
Ingredients:
- olive oil - 15 ml;
- red onions -80 g;
- brown sugar - 30 g;
- ready-made puff pastry - 2 leaves;
- egg - 1 piece;
- beef sausages - 8 pieces;
- tomato sauce or chutney for serving.
Preparation
Preparation of sausages from puff pastry is easy. Pre-defrosted puff pastry rolled into a single layer, and then cut into 8 parts. On olive oil we pass onion rings and as soon as they become transparent, sprinkle them with sugar and leave caramelized for 5 minutes.
For each square of the puff pastry spread on the sausage and cover it with a layer of caramelized onions. Lubricate one of the edges of the dough with a beaten egg and roll into a roll. The top of the roll is also covered with a thin layer of beaten egg. As an adornment of sausages you can sprinkle with poppy seeds or sesame seeds. If you cook sausages in a test in the multivariate "Panasonic", then use the "Baking" mode for 30 minutes, and serve with a light salad, tomato sauce or chutney.
Sausages in a puff pastry in a multivark
Ingredients:
- chicken eggs - 2 pieces;
- natural sausages - 250 g;
- bread crumb - 1/4 of a century;
- fresh greens;
- white onions - 30 g;
- garlic clove;
- frozen puff pastry - 450 g;
- Dijon mustard - 13 g.
Preparation
We cut the shell of natural sausages and extract minced meat from them. Using a blender, beat the minced meat with onions, herbs, garlic and bread crumbs. From such a mixture you can make cutlets, but we will make original meat sausages.
Defreeze the finished puff pastry and roll it into a thin layer. Cut the stratum into strips of the desired size, from one edge of it we spread the sausage of minced meat, and the second one with the beaten egg. We turn the sausages into a roll of dough and cover with the remaining whipped egg, mixed with a little water and Dijon mustard. Using the "Baking" mode, we prepare sausages for 35-40 minutes.
Sausages in the dough in the multivark
Ingredients:
- flour - 500 g;
- instant yeast - 1 tbsp. a spoon;
- sugar - 100 g;
- salt - 7 g;
- warm water - 225 ml;
- soft butter - 75 g;
- egg - 1 piece;
- sausages - 16 pcs.
Preparation
Combine the flour with yeast, sugar and salt. Carefully pour in warm water and knead the dough. In which of the dough we gradually start to drive soft butter until the dough itself becomes soft and elastic. Cover the dough with a film and leave to go for an hour. After the dough has doubled, we knead it and divide it into balls of equal weight - 50 grams. Each ball rolls into sausage and wraps around the sausages. Let the dough come up for the second time for 15 minutes, and then grease it with a beaten egg and put it into the bowl of the multivark. After 40 minutes "Baking" a dish you can try.
How to cook spicy sausages in a multivark dough?
Ingredients:
- eggs - 2 pieces;
- water - 15 ml;
- pork sausages - 250 g;
- apple - 1 piece;
- bread crumb - 1 item;
- dried cranberry - 1/2 st .;
- sweet onions - 40 g;
- leaves of rosemary - 1 tbsp. a spoon;
- ground cinnamon - 2 g;
- puff pastry - 1 packing.
Preparation
We cut the sausage shell and combine the stuffing with the grated apple, bread crumbs, one egg, dried cranberries, chopped sweet onions and cinnamon.
On a dusty table spread the dough sheet, divide it into two rectangles and from the edge of each we spread sausage from minced meat. The second edge of the dough is smeared with egg and rolled into a roll. On the surface of the sausage we make decorative cuts and also lubricate it with an egg. Bake for 40 minutes.