Home-made sausages in the dough is a very simple dish, but you need to work a little. There is no fundamental difference between the preparation of minced meat for cutlets and sausages, except that a bun is usually added to cutlets, and sausages are best made only from meat, as a last resort, add a little semolina to keep their shape better. If you are cooking food for the whole family, including babies, then replace chili peppers with sweet paprika, and instead of garam masala add spicy herbs. Yeast dough must be rather dense so that it does not “part” in hands, in such a test sausages are not only tasty, but also quite attractive.
In general, classic street fast food can be replaced with a chic homemade dish - tasty, satisfying, and no harmful impurities!
- Cooking time: 2 hours
- Servings: 8
Ingredients for spicy homemade sausages in yeast dough
- 700 g of chicken meat without bones and skin;
- onion head;
- 4 cloves of garlic;
- one chicken egg;
- chili peppers;
- garam masala for chicken;
- paprika flakes;
- sea salt, semolina.
For the test:
- 250 g of wheat flour;
- 140 ml of milk;
- 35 g margarine or butter;
- 12 g fresh yeast;
- sesame, salt.
A method of cooking spicy home-made sausages in yeast dough
Cooking minced chicken breast and thighs - chop one breast and two hips (without skin). If the chicken is large, then this amount is enough for 7-8 sausages. Add to the minced sea salt, chopped chili peppers, paprika flakes and garam masala for chicken. Onion head and garlic rub on a fine grater, add to the stuffing with chicken egg. If the mass turns out too thin, then you need to add 1-2 tablespoons of semolina.
Knead the stuffing well, take a thick food film and kitchen scales. Cut off a piece of film 20 centimeters long, put 100 g of minced meat on it. Wrap minced meat in a film, tie knots at the edges. Of these products 8 sausages are obtained by 100 g
You can freeze the semi-finished sausages, you get a small stock for breakfast. In order to cook the sausages in the dough, they must be boiled or steamed, this will keep the sausages juicy (the water in the pan should boil barely). Cooking time - 7-8 minutes.
Put a piece of margarine in milk, heat it to 37 degrees, add yeast. Then add the mixture to wheat flour, put a pinch of salt. Knead a fairly tight dough, if necessary, add flour.
We cover the dough bowl with a wet towel. Leave it for 1 hour in a warm place. Properly prepared dough grows well and fills almost the entire bowl.
Roll out a piece of dough on a floured board to a thickness of 0.6 centimeters, cut into long strips 1.5 centimeters wide.
Wrapped the sausage into a ribbon of dough in a spiral, bending the ends of the dough inwards. Leave at room temperature for 25-30 minutes, during this time we heat the oven to 200 degrees.
Lubricate the dough with milk, sprinkle with sesame. Put the pan in a heated oven, cook for 10 minutes.