Sausage in the dough is an incredibly fast and easy-to-prepare snack, which is convenient to take in a lunchbox. But to turn this dish from a simple homemade snack into a hog to the likeness of what you see on the shelves of bakeries, you need to disassemble several ways of wrapping the sausage in a dough, which is what we will do in the master classes below.
How correctly to wrap a sausage in puff pastry?
Despite the fact that you choose to choose the dough for wrapping a sausage, the desire to cook an appetizing and orderly snack remains always. In this particular case, we will demonstrate the technique on a puff pastry , with a natural minced meat sausage in the center, but it is also applicable for any kind of dough and ordinary boiled sausages.
In this, the simplest way to form sausages, roll the dough into a layer of the desired thickness and lay out the sausages along one of its sides.
Cut a piece of dough so that it can completely cover the sausage from above, after which, cover the sausage with a loose piece, pinch the edges together and place a seam down. Cut the roll into portions and pinch it from above and below.
The surface of sausages can be cut figuratively, or you can simply make several diagonal cuts for decorative effect and even cooking.
Lubricating sausages with eggs, they can be placed in the oven.
How nice to wrap a sausage in a dough pigtail?
In this recipe, it is better to use dough on a yeast basis, which will rise after baking, forming a lush and rosy pigtail.
Divide the yeast dough into portions and roll each of them according to the breadth and length of the sausage itself.
Tightly wrap the sausage with dough, leaving no voids on the surface.
Cut each of the sausages into segments, but do not cut the dough to the end, thanks to the base we will be able to fold the pigtail.
Start laying out pieces of sausage on both sides.
Finished pigtails can be left as is ...
Or wrap them in a ring and get a "flower".
How to wrap a sausage in a dough - ways
Now let's briefly talk about other ways to minimize sausages, for the implementation of which you do not even need a master class.
Spirals of dough can easily be formed by simply wrapping a thin strip of dough around the sausage.
A spiral with a natural sausage is molded according to a similar principle. For him, a piece of sausage and a strip of dough, which is traced from the side, are alternately set on the skewer.
It is easy to assemble the pigtail by laying the sausage on the dough layer, both edges of which are divided into segments. Turning each of the segments to the center, lay them overlapping each other.
