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5 original ways to wrap sausages in dough

5 original ways to wrap sausages in dough

Ingredients

  1. Sausages 300 gr
  2. Puff pastry 300 gr
  3. Egg 1 pc.
  • Main ingredients

Inventory:

knife

Cooking:


Step 2: 1st method: classic.

It is in this form that we are used to seeing sausage dough in shops and supermarkets. We take a strip of dough with a width of 1.5 - 2 cm, slightly roll it along and wrap the sausage overlap.


Step 3: 2nd method: pigtail.

Cut the rectangle of dough. We put a sausage in the center and cut along the sides at an angle of a strip about 1 cm wide. Then we begin to braid the pigtail. We cut the excess dough from below and fix it. In addition to sausages, you can also put more cheese, and you get a sausage in a dough with cheese.


Step 4: 3rd method: dog tornado.

We prick half the sausage onto a skewer, cut the sausage in a spiral at an angle with a knife. We open carefully, the spiral should turn out. Wrap a thin strip of dough (up to 1 cm wide) around the sausage, placing the dough in cuts.


Step 5: 4th method: spikelet.

We put the sausage in the rectangle of dough, fix the dough on the side, bottom and top. It turns out a sausage in a case from the test. Now put this case down with a seam and at a distance of 0.5 - 1 cm cut the sausage across, without hitting the bottom seam. Now open the sausage circles in the test one by one in each direction.

Step 6: 5th method: chessboard.

We cut the sausage in half along, then each half also along another 3 parts. We take the rectangle of the dough, step back a little from the edge and cut it into strips 1 - 1.5 cm wide. Insert each part of the sausage through one strip of dough, forming a checkerboard pattern.