Yeast baked goods with sausage. Buns with sausage made from yeast dough

Ingredients:

  • kefir - 160 ml
  • filtered water - 130 ml
  • eggs - 1 piece
  • dry instant yeast - 5-6 g (0.5 sachet)
  • flour - 4-4.5 cups
  • khmeli-suneli - 1 tsp.
  • salt - 1 tsp.
  • refined oil - 3 tbsp.
  • doctor's sausage - 180-200 g

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Recipe for buns with sausage made from yeast dough

1. We start preparing buns with yeast dough. Break a chicken egg into a deep non-metallic (preferably plastic or glass) bowl for kneading dough, add salt and stir with a whisk. Add kefir and water. Both liquids must have a temperature of approximately 30 to 40 degrees, no less, otherwise the heat-loving yeast will not work.

2. Pour in refined sunflower oil and stir.

3. Combine a glass of flour with dry fast-acting yeast and hops-suneli. If desired, this seasoning can be replaced with a ground mixture of peppers or without spices altogether.

4. Add the well-mixed flour mixture to the egg-kefir mixture.

5. Stir thoroughly with a whisk to avoid the formation of lumps.

6. Add the remaining flour in portions, gradually. Its quantity may differ slightly from that indicated in the ingredients, since it is different for each manufacturer. In order for the flour to saturate the dough with oxygen, it is advisable to sift it immediately.

7. Knead the dough thoroughly so that it does not stick to your hands. The longer you knead the dough, the better the gluten will disperse, the yeast will work and the finished buns will not smell like yeast. Roll the dough into a ball and grease the top with vegetable oil. Cover tightly with a lid and set to warm up and rise (put in a warm place, for example, on a radiator). When it rises (this can take from 40 to 90 minutes), knead it with your hands and return it to the heat.

8. After rising the dough again, we form it into a “loaf”.

9. Cut it into 16 pieces of equal size. If you are afraid that they will not turn out equal, divide the dough in half, then each half in half, and then each part into 4.

10. Let's prepare doctor's sausage. We will clear it of the film and cut it into eight wheels, and then each of them in half. You should get 16 semicircles - according to the number of pieces of dough.

11. Roll out each piece of dough into a flat cake, and make slanting “herringbone” cuts on the sides with a knife.

12. Place a semicircle of sausage in the center of the dough piece.

13. We begin to wrap the sausage in the dough like a braid.

14. We make a pinch at the bottom so that the dough does not open during baking.

15. Place all 16 pieces on baking sheets lightly greased with vegetable oil. Place in the oven, preheated to two hundred degrees. We bake for about 25 minutes (look at your stove - maybe 20 minutes will be enough, or vice versa you will need 30). Take out the finished baked goods and let them cool slightly. The buns with sausage made from yeast dough are ready, we’ll serve everyone right away while the baked goods are hot! Bon appetit!

I suggest baking buns with sausage; such a snack is a good alternative to sandwiches. Buns with sausage can be given to your child at school, instead of a boring sandwich with sausage, or taken with you on a picnic. Thanks to such an interesting shape, they look original and immediately attract the attention of both children and adults.

To make buns we need milk, flour, salt, dry yeast, butter, boiled sausage and eggs.

First we prepare the dough. Stir a glass of flour and yeast in milk. Place in a warm place to rise for 20 minutes.

Mix the egg, salt, and softened butter into the dough. Add the rest of the flour little by little and knead the dough.

Cover with a napkin and leave in a warm place to rise for 1 hour.

Knead the dough, cut the sausage into thin circles. Divide the dough into 9 pieces, in the future into 9 buns. Divide each piece into three parts and roll into a circle. Place a slice of sausage on the circles.

We tuck the lower first segment under the next one. We start the upper middle segment with the first one.

We bring the lower third segment to the second. We set the top last one to the middle one. We hide the last bottom segment under the bun.

Place the buns on a baking sheet lined with parchment. Lubricate with yolk. Place in a preheated oven.

Bake at 180*C for 30 minutes.

Our sausage buns are ready.

Enjoy your tea!

It is not difficult for an experienced housewife to prepare delicious and satisfying pastries. But what should those who have not yet achieved that culinary mastery in which they can cook everything that is at hand? It's simple! We open the refrigerator and look: if you have sausage, cheese and eggs lying around? A tasty and very satisfying dish is guaranteed to you! What can you cook with these ingredients? So many. The main thing is to have desire, a good mood and a little imagination, then your baked goods will be incredibly satisfying, and your snack cupcakes, puff pastries, muffins or buns will turn out simply magnificent!

So, let's look at some of the simplest and easiest recipes for baking with sausage from different types of dough.

Yeast dough pies with sausage in the oven

Ingredients:

  • milk – 200 ml;
  • egg;
  • butter;
  • package of wet yeast (25 g);
  • a tablespoon of salt and a tablespoon of sugar;
  • flour (about 800 g is needed, but more may be needed);
  • boiled sausage (about 300 g).

Preparation:

  1. First you need to knead the dough. To do this, heat the milk (if it is very cold, you need it to be slightly above room temperature). Dissolve the yeast in it.
  2. Pour flour into a deep bowl, add salt, sugar, egg. Gradually add milk with already dissolved yeast. Mix everything well and leave for an hour until the dough comes together.
  3. Roll out the finished dough into a not very thin layer and cut out a pair of circles using a glass. Next, between two such round pieces we place the previously cut sausage.
  4. We make eight cuts in a circle at equal intervals. There is no need to cut to the center. After this, turn each two halves out and place them on a baking sheet. Brush the top of the pie with yolk. Place everything in an oven preheated to 190 degrees and bake until done.

Bon appetit!

Samsa with cheese and sausage

Ingredients:

  • homemade puff pastry (1 kg);
  • three sausages;
  • hard cheese (150 g);
  • a pack of mayonnaise;
  • one yolk for greasing;
  • sesame (if you don’t like it, you don’t have to take it).

Preparation:

  1. Roll out the dough to approximately 4 mm thick. Cut it into even squares.
  2. Place mayonnaise (spreading over the entire surface), chopped sausages and cheese in the middle of each piece.
  3. We wrap everything in an envelope.
  4. Turn on the oven to 220 degrees. Cover a baking sheet with parchment paper, grease with vegetable oil and lay out the envelopes. Place everything in the oven for 30-40 minutes.
  5. Halfway through baking, add yolk.

Serve hot.

Liver pies

The quantities of ingredients described below make about a bowl of pies (6 large oven-safe sheets). If you do not need this amount, reduce the ingredients by 2 or 3 times.

For liver:

  • 1 kg of beef liver;
  • 1 kg beef lung;
  • 1 kg beef heart;
  • a stick of butter;
  • several medium-sized onions;
  • peppercorns;
  • Bay leaf;
  • vegetable oil;
  • a tablespoon of celery;
  • salt.

Preparation:

  1. First, you need to rinse the offal well. Next, we clean the liver from the film and bile ducts, cut it into medium pieces and soak in milk.
  2. Place the lungs and heart, cut into large pieces, into a large saucepan. Add the onion, pepper, and celery cut into halves. Let it cook over moderate heat for about 2 hours. At the end we add another bay leaf. Once the heart can be easily pierced with a fork or knife, it’s ready. As a rule, the lungs cook faster, then the heart comes ready.
  3. We are working on the liver. Drain the milk where the liver was soaked. Fry finely chopped onion in a hot frying pan, and place liver cut into small pieces on top of it. Salt and pepper everything well, transfer to low heat and simmer until the liver begins to secrete blood. Be careful not to overcook, otherwise it will be tough. After that, take it out and throw away the used onion.
  4. Fry two more onions separately in vegetable oil.
  5. We pass all cooked products (lung, heart, liver and onions) through a meat grinder with a large attachment. Add a little cooled broth to the resulting minced meat. Mix everything thoroughly and taste; if everything is satisfactory and there is no need to add salt, the liver is ready.

For the test:

  • liter of milk;
  • 5 eggs;
  • a glass of sugar;
  • vegetable oil (about 7 tbsp);
  • salt (2 tsp without top);
  • packaging of dry yeast;
  • one and a half kilograms of flour.

Preparation:

  1. Knead the yeast dough so that it comes away from the sides of the dish. We put it in a warm place to rise. We close all windows and vents to prevent drafts. The dough will rise for about 40 minutes, no less. At the end of this time, we interrupt him and set him to rise again.
  2. Next we start, putting the ready-made filling in the middle. Let them sit for a while and start baking or frying. Bake at 180 degrees.

Delicious buns with sausage filling

Sausage filled buns are a great substitute for sandwiches. You can safely equip your child with them for school instead of regular sausage sandwiches or take them outdoors instead of barbecue. They look interesting, attracting the attention of both children and adults, and are quite tasty.

To prepare you will need:

  • wheat flour – 475-510 g;
  • yeast – 16-23 g;
  • butter – 135-155 g;
  • eggs – 2-3 pcs.;
  • fresh milk – 180-220 g;
  • sugar – 18-25 g;
  • salt – 9-14 g;
  • boiled sausage – 450-500 g.

Preparation procedure:

  1. To prepare the dough, warm the milk to room temperature, add sugar, table salt, yeast and mix everything thoroughly.
  2. Place the future dough in a warm place for 17-26 minutes.
  3. Pour the dough into a large saucepan, add one egg and stir.
  4. Add 65-70% flour and table salt.
  5. Knead the dough, gradually adding the rest of the flour.
  6. After the dough has absorbed the flour, add the cooled butter melted in the frying pan and knead everything again.
  7. Form the dough into a log, place it in a container, cover with a linen cloth and send it to rise in a warm place for 110-120 minutes (during this time the dough should be kneaded several times).
  8. For the filling, cut the sausage into rings 4-7 mm wide.
  9. Roll out the grown dough thinly and squeeze out circles from the resulting pancake that are the same in diameter as the sausage.
  10. Form “sandwiches”: alternately fold three circles of dough and two circles of sausage (there is no need to grease the dough in the “sandwiches”).
  11. Carefully pinch the edges of the resulting “puff sandwich” to hide the filling.
  12. Make 4-5 cuts alternately from the near and far sides (they should not be brought to the end of the cake).
  13. Turn the resulting half-strips of the bun with the filling outward and fasten the edges of the bun together.
  14. Place the prepared rolls on a baking sheet sprinkled with flour.
  15. Let the buns rise for about 27-30 minutes and only then brush them with egg and place in an oven preheated to 175-195 degrees for 47-50 minutes.

Give the finished buns some time to cool and you can invite your family to the table.

You shouldn’t skimp on sausage for this dish: both the aesthetic appearance and taste of future buns depend on it.

Soufflé with cheese and sausage (bacon)

Ingredients:

  • 4 eggs;
  • package of sour cream 15%;
  • butter (20 g);
  • soft cheese (100 g);
  • sausage or bacon (100 g);
  • flour (50 g);
  • baking powder packaging;
  • a bunch of cilantro;
  • salt.

Preparation:

  1. Finely chop the sausage or bacon, grate the cheese on a fine grater.
  2. We wash the greens, dry them and also finely chop them.
  3. Combine eggs with sour cream and butter (it should be melted first). Mix everything with a whisk until a homogeneous mass is obtained.
  4. Add flour, salt and baking powder to the resulting mixture. Mix everything well and beat. We also put sausage and cheese there. Mix again.
  5. We use baking molds and grease them with a small amount of butter.
  6. Pour the resulting mixture into molds and place in the oven on a baking sheet for 20 minutes at 160 degrees.

The baking tray should be half filled with water.

Yeast dough rosettes with sausage

Ingredients:

  • yeast dough;
  • sausage of any kind.

If you want it to be faster and easier, you can purchase ready-made yeast dough. If not, mix it yourself.

Preparation:

  1. Take a small piece of dough, roll it into a ball, then use a rolling pin to roll it out on the table and cut it into squares. The width of the strip should be at least 2 cm.
  2. Cut the sausage into rings and in half. Place it a little higher from the edge of the dough.
  3. Roll the dough inside into a rose-shaped sausage.
  4. Place on a greased baking sheet and place in the oven at 180 degrees for 20 minutes. Bake until the roses are golden brown.

Pizza with sausage and cheese (video)

As we can see, it is very easy to prepare baked goods from different types of dough, and besides, you can use absolutely any ingredients as a filling, combining them together. Don't be afraid to experiment and cook with pleasure, then your baked goods will be very tasty.