Coated sausages

normal
author: Gabriela Wärter
ingredients
Pre-dough
21g yeast
1 coffeespoon of milk
1 coffeespoon of sugar
2 coffeespoons of flour
8 small sausages
220g flour
80ml milk
50g butter
1 teaspoon of salt
1 tablespoon of grated Grana Padano
equipment
spatula
baking sheet
mixing bowl
glass
food processor
brush
nutritional information
100g
1 piece
energy
1582 kJ
1259 kJ
377 kcal
300 kcal
fat
24 g
19 g
saturated_fat
10 g
8.1 g
carbs
28 g
22 g
sugars
2.1 g
1.6 g
protein
10 g
8.1 g
salt
1.7 g
1.3 g

Coated sausages

description & times
Sausages coated in hearty yeast dough. They can be served on versatile occasions. As a main course or as a snack, at a party or a buffet, they are wonderful finger food. They taste good to children and adults alike. If there are no small sausages available, also normal sized wiener dogs can be coated in dough.
instructions
Preparing yeast dough
Put the flour in a bowl and salt it. Heat the milk a little and let the butter melt in it. Add the liquid ingredients to the flour and mix everything. Knead it using a blender or food processor until it's a smooth dough. Put the dough on a floured plate and cover it up with a cloth. Let the dough rise to at least twice its volume by putting it in warm place.
more info about "Pre-dough"
Grinding the dough
Divide the dough into equal pieces and grind them using your hands into smooth balls.
more info about "Grinded yeast dough pieces"
Coating the sausages
Form evenly thick rolls out of the dough balls and wrap the sausages with them.
Brushing with water
Preheat the oven to 180 ° circulating air. Put the sausages on a floured baking tray. Brush them with water and sprinkle them with cheese. Let them rise for another few minutes.
Baking the sausages
Bake the sausages in the oven on the medium rack for about 25 minutes. They are through when the bottom also is golden brown.
Coated sausages
The sausages in yeast dough taste best when they are still lukewarm.
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