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Sausages in dough (putulici)


Put all the ingredients in a medium bowl, then put the baking soda with vinegar and start kneading and gradually add the flour until it becomes a crust.

The sausages are cut in two and then take half, make a ball of dough and put a sausage. From the shell, balls are made and stretched in the palm so that the sausage can be wrapped.

Put a lot of oil in a pot and fry the sausages in the dough.

Serve with sauce or ketchup


Sausages wrapped in puff pastry dough & # 8211 a quick and delicious snack

Do you want to prepare a quick and delicious snack for a party? I recommend you try the sausages wrapped in puff pastry. They are very tasty and look great. The recipe is explained step by step in the lines below.

Necessary ingredients:

Method of preparation:

Thaw the puff pastry dough. We then spread it on the worktop and cut it into rectangles about 20 cm long. Place one sausage on each piece of dough.

Wrap the sausages in puff pastry. Glue the ends of the dough. Cut the dough lightly with a knife, being careful not to cut it to the end. Roll the filled dough with the cut side out and then glue the ends to form a circle.

We put the sausages in a tray lined with baking paper. We grate the cheese and sprinkle it on top, over the sausages in the dough. Then sprinkle a little dried basil.

Put the tray in the preheated oven at 200 degrees. Bake the sausages for about 15-20 minutes, until golden brown.

Baking time can vary from oven to oven, so it's a good idea to check the dough from time to time. After it has browned well, remove the sausages wrapped in puff pastry and let them cool slightly.

We then put them on a plate and serve them with our loved ones. Good appetite and increase cooking! We can prepare sausages wrapped in puff pastry for a party, or for a family meal.

If you liked this simple but delicious recipe, I recommend you share it with your friends. I'm sure they'll want to try it too.


Boil the potatoes in their skins. Try the potatoes with a fork, and when it penetrates easily, take them down, rinse them with cold water, then peel them.
Let the potatoes cool, then mix them with salt, pepper and oil. Sprinkle with flour and knead.
Boil the sausages for 1-2 minutes in water. Take them out, cut them in half and clean them of the membrane. Divide the dough into 12 equal parts.
Lightly spread a rectangular ball with your hand. Place the sausage in the middle and cover it well on all sides. Round well by sliding on the board. Repeat the operation until you have finished all the sausages.

Heat the oil in a pan and fry the sausages one at a time, then spread them on paper towels.

The features that appeal to me most about the Philips Multicooker are the steaming and frying functions.

Serve the cream sausages in potato dough with mustard or ketchup as desired.


SAUSAGES IN DOUGH

We like sausages, especially those wrapped in dough. They remind us of school, when at rest, hungry, we devoured one to revive our strength. But how about enjoying sausages in dough prepared with your own hand? It's not as difficult as it seems, you just need to follow the step by step instructions in this recipe. The taste buds will be grateful for the effort!

Ingredients

  • 500 gr. - White flour
  • 200 gr. - lukewarm milk
  • 1 chicken egg
  • 7 gr. & # 8211 dry yeast
  • 1 teaspoon & # 8211 sugar
  • 1 teaspoon & # 8211 salt
  • 30 gr. & # 8211 butter and a little more to grease
  • 1 egg yolk
  • Sunflower oil

The preparation process

Put the lukewarm milk in a deep plate, sprinkle the sugar and the packet of dry yeast on top and let it swell a little (about 2-3 minutes).

Put the sifted flour in a large bowl, add salt, butter, egg and yeast milk.

Mix from the beginning with a spatula (spoon) until the dough begins to homogenize. Then knead vigorously for 10-12 minutes (if the dough sticks to your hands, add a little flour).

Put the dough in a bowl greased with oil. Grease the dough with butter on top and cover it with cling film and a napkin. Place it in a warm place for an hour or until it doubles in volume.

After the dough has risen, sprinkle the work surface with flour and turn the dough over. Roll out the dough into a rectangular shape (about 30 cm. Long and 20-25 cm. Wide).

Cut the dough into 6 strips 3-4 cm thick. vertically. After you have cut the strips vertically in the middle, cut them in half horizontally (so that 12 strips are received).

Take a strip of dough and roll it around a sausage 3-4 times, then place it on the tray lined with baking paper and greased with oil. Do the same with all sausages.

Cover the rolled sausages with a kitchen towel and let them rise for another 20-30 minutes.

Preheat the oven to 180 degrees C. Grease the sausages in the batter with beaten egg yolk and bake for about 25 minutes.

You can eat hot sausages in the dough with mustard, ketchup or whatever you want.


Poppy pretzels

  • I have the impression that I have acquired, without premeditation, a habit of preparing bread at home, at the weekend. Yesterday I had a craving for pretzels so I started baking. What came out may not even look like it was taken off the bakery of a bakery, but the taste is just as successful. With coarse salt, poppy seeds, sesame seeds, all in one place or simple, I advise you to try them. Only good with a drinking yogurt and in addition, you have the satisfaction that you made them yourself! With twisting and braiding, depending on dexterity, you might have some headaches but don't stress, repetition is the mother of learning :).

Dissolve the yeast in a bowl, in hot water and leave for 10 min. Then add the sugar, melted butter to the bain-marie, salt and 2 cups of flour. Knead, and if necessary add more of the rest of the flour until you get a soft, manageable and non-sticky dough. Cover the dish with a kitchen towel and leave it warm again, possibly on the radiator. If the radiator is too hot, put a towel over it. If you can read this recipe in the summer :), then put a bowl of water to heat, over it a plate with a towel and over all the bowl with the dough. Turn the heat to low and let the dough rise until it doubles in volume, about 20-30 minutes.

Turn on the oven to have time to reach 245 degrees.
Sprinkle flour on the worktop. You literally punch the dough, then you put it on the work surface and divide it into 8 or 9 or as many equal parts as you can get. I was just telling you it's not a fixed number. Roll each piece in a roll and then form the pretzel.

In a large pot (not made of aluminum), boil 4 cups of water. When the water boils, put the 2 tablespoons of baking soda and dip two pretzels in two, leaving them in the water for 1 minute. Put them next to it, on a tray lined with baking or greased paper and sprinkle with salt, poppy seeds.


Sausages in dough (putulici) - Recipes

If you are looking for new original and tasty recipes, then this is for you. The secret of the sausages in the dough is the cheese, which gives an irresistible taste to this snack. How to prepare, see below.

Ingredient:

-75 ml milk

-2 eggs

-20 ml of water

-4 sausages

-8 slices of cheese

-1 tablespoon oregano

-1 teaspoon salt

Method of preparation:

1.Mix the flour, melted butter, milk, salt, 1 egg and water in a bowl. Knead the dough well and spread it in a thin strip, using a whisk. Cut into square strips of approximately 10 & # 21510 cm.

2.Cut the sausages in half. Wrap each piece with a slice of cheese and then wrap in a square of dough. Stretch the edges well and stick. Place on a tray lined with baking paper, grease with beaten egg and sprinkle with oregano.

3. Bake the sausages in the dough in the preheated oven at 180 ° C for 15 minutes.


Green parsley salad with sausages

& # 8211 120 g green parsley leaves, 100 g sausages, 25 g green onion tails, 100 g yogurt, 3 g ground cumin, 1 teaspoon rice vinegar, ¼ teaspoon sugar, ¼ teaspoon ground black pepper, 1 tablespoon oil, salt

We cut the sausages into 0.5 cm thick slices. Dissolve the sugar in the vinegar. Heat the oil in a pan, put the sausages, sprinkle the pepper and fry for 2-3 minutes. until browned. Remove to a bowl, pour the dissolved sugar, mix and cool. Cut the onion tails into thin slices, the small parsley leaves, put them in a bowl, add the sausages, cumin and mix. Add the yogurt, salt to taste and mix. Cover, refrigerate for 1 hour, then serve.


Sausages in dough / Corn Dogs

We live in the age of speed, we are more and more busy. We want to eat tasty, but we don't want to waste a lot of time cooking. So, more and more often, we resort to delicious and fast food. Like this recipe. No wonder there are so many people crazy about them: the sausages in the dough have started to sell better and better in our country, at various simigerii. But how quickly and easily they are made, why buy them ready-made by others? Follow the recipe below, they are an ideal breakfast option, they quickly satisfy your hunger when you run hurriedly through the city and go perfectly served to the guests, on a weekend afternoon.

Combine the dry ingredients in a tall bowl (it can be a cup, it will be easier for you).

Beat the egg with the milk and then combine with the mixture in the bowl.

Heat oil in the pan. Insert a skewer into each sausage and pass through the dough obtained earlier.

Fry until golden brown on all sides (3-4 minutes).

Serve with a marinara sauce or with any of the sauces here.


Corn Dog - sausages in dough

The recipe is taken from the net, but I don't know exactly where, because I didn't save the link. It is an easy, delicious recipe, to the liking of the little ones.

12 sausages
2 eggs
1 cup fatty milk
1 cup mineral water
3/4 cup corn
2 cups flour
salt
pepper

2 tablespoons flour for sausages
frying oil

Mix eggs with milk, water, cornstarch, flour, salt and pepper.

Put toothpicks or skewers in the sausages, roll them in flour, then in the dough and fry them.

Brown on all sides and remove on absorbent napkins.

They are very tender and good, the dough is very tasty. Because I had dough left over, I also made some breaded sheep's cheese.

Edited by elena-simona, 07 July 2008 - 03:08 PM.

# 2 Adriana Nicoleta

# 3 Elena-Simona

Adriana, cooking and frying does not take more than 15-20 minutes. And their eating lasted about as long.

# 4 Maya

# 5 BD

there are many corn dog recipes on the net, even corn dog appliances, I also saw a movie with corn dog. but I didn't know the recipe
very fine, I think it goes with sausages, I'll try. thanks for the recipe, I kept coming across it but until I see it applied by an acquaintance I don't trust it.

Oh, so offtopic, the corndogii fryer seemed funny to me

Edited by BD, 07 July 2008 - 04:39 PM.

# 6 ingerasul_Al

# 7 Adriana Nicoleta

# 8 moatza

# 9 Adriana Nicoleta

# 10 Misha

  • Gender: Female
  • Location: tasha & # 39s world
  • Interests: photo & ltbr / & gtpictura & ltbr / & gtdesen free & ltbr / & gtconfectionare de jewelry & ltbr / & gt

The recipe is taken from the net, but I don't know exactly where, because I didn't save the link. It is an easy, delicious recipe, to the liking of the little ones.

They are very tender and good, the dough is very tasty. Because I had dough left over, I also made some breaded sheep's cheese.

immm I think they are very good I like fff very crenwusti and boiled and in leavened dough, and in puff pastry .. of course these are also good
but do they also bake? Or does the dough drain from them when baking?

# 11 moatza

Adriana, I'm a spongy paste that didn't see the meat, I think. when you boil them, if you are lucky not to crack the membrane, color the water pink. or brown, as appropriate / manufacturer. they are full of fat and thin, not like they used to be. the Parisian is about the same. I don't know what the hell I'm putting in it because a certain reaction is happening in my mouth and my teeth and tongue are brushing. serious & # 33

I hope the girls found something else and I really want to know.

# 12 simonacris

Adriana, I'm a spongy paste that didn't see the meat, I think. when you boil them, if you are lucky not to crack the membrane, color the water pink. or brown, as appropriate / manufacturer. they are full of fat and thin, not like they used to be. the Parisian is about the same. I don't know what the hell I'm putting in it because a certain reaction is happening in my mouth and my teeth and tongue are brushing. serious & # 33

I hope the girls found something else and I really want to know.

I thought I was the only one whose Parisian teeth and cream teeth were brushing. In addition, I have some terrible burns, even if they taste. I don't remember the sausages from before & # 3989, but I ate a salami from the Bessarabians that tasted really like meat. How good was & # 33 & # 33 & # 33 & # 33


Sausages in dough & # 8211 a delicious snack

The sausages in the dough are extremely tasty. The recipe I use is very simple. It is prepared from only a few ingredients. If you want to put a delicious snack on the table, you can try this sausage recipe in dough.

Ingredient:

  • 250 gr flour, salt
  • Zahar, 100 ml chefir
  • 1 tablespoon oil, 15 g yeast
  • 70 ml water, 4 sausages, 100 gr grated cheese
  • 2 teaspoons mustard, 30 ml oil for frying

Method of preparation:

In a bowl, mix the flour with a pinch of salt and a pinch of sugar. Then pour the kefir and oil. Crush the yeast and then pour warm water over it. Leave the yeast to rise a little, then add it to the flour bowl.

Knead the dough, and add hot water, little by little. When the dough becomes smooth and elastic, cover and leave to rise in a warm place for about 30 minutes.

On the worktop, sprinkled with flour, spread the dough in a sheet with a thickness of 1.5 cm, grease with mustard, then cut into 4 rectangular shapes, depending on the size of the sausages. In the middle of the 4 pieces of dough, put a sausage, then roll.

Put the oil in a pan, and when it is hot enough, add the sausages wrapped in dough. Bake each sausage for 1.5 minutes on each side.

The flame of the stove should not be too strong, because the dough may remain raw on the inside, although on the outside, it may seem done. After frying all the sausages in the dough, sprinkle with grated cheese and serve. Good appetite and increase cooking!