Kozhen already knows about this simple thing, but at the same time very tasty caresses. Sausages in dough can already be called street hedgehogs, which is why they are most often sold in kiosks.
Why are the side dishes so lasso? Well, I wish we didn’t need to prepare the filling for them. She's already ready! Of course, you can cook sausages at home, but it’s better if you’re really into cooking. In our version, the sausages will be purchased.
Everyone knows what the risks of purchased products are. Therefore, as from now on, we will share with you the most delicious and necessary items from our selection of purchased sausages. Let's see what the smell of bottles is ideally and how not to waste it on a zipped product.
Today we have five bite-sized recipes for the popular street hedgehog. This is a classic, a version of sheet dough, yeast pastry, with cheese curd and potato. We will write out all the recipes so that you don’t have to worry about preparing everything correctly.
Rodzinka is that the skin of our lasoshchs will be baked in the oven. And this means that the finished version will have a minimum of calories and a minimum of oil. This is a wonderful snack option, if you’re on a diet!
Apparently, a lot of products in stores and markets are “piecemeal”. For example, fruits and vegetables can be produced individually, and not picked from a real tree. Meat products may contain soy (at least 50% of the content), and cheese may be prepared without dairy products. This is why sour often has no smell and literally humic squeak on the teeth. As far as we can add, eggs have already begun to be hatched individually. Then, without any participation, the triggers began to burn.
In order to find the best and most delicious one among the large number of new products, it is necessary to follow these recommendations:
- The surface of the product is smooth, without wrinkles;
- It's not the fault of the mucus on top, it's not the fault of the sausages being wet. The stench can be as strong as a trace;
- If you buy sausages, which are marked on the packaging as stinking according to GOST, you can use them, which is the highest grade;
- When pressed, the product must be felt that it is thick and springy;
- Thickening of fat means that streaks of pure fat or pure water replace meat have been added to the sausages;
- It’s bright, however, that the colors are so rich that the product has a lot of barnberry;
- A very soft product is mixed with vegetable protein and, most importantly, soybeans.
To buy a tasty, natural product, you don’t have to remember a bunch of rules.
Just sausages in dough in the oven
Cooking hour
calorie content per 100 grams
It’s a really simple recipe that’s perfect for any culinary novice. It’s more important that even a lot of dough should be used with yeast and yeast dough.
How to prepare:
Porada: the milk should be kept warm so that the yeast can begin to ferment. If the milk is too warm, the yeast will become active and the dough will not rise.
For lovers of cheesecake, here is a nasty alternative. Just taste this crunch, the aromatic shortbread with syrah, as it sits right in your mouth.
What time is it - 2 years and 45 years.
What is the calorie content – 274 calories.
How to prepare:
- Heat the milk and add the zuccor, stir until the other component is broken down;
- Then sift a bottle of flour through a sieve|boroshna| and bring the dough until smooth, leave for twenty minutes;
- When the yeast sprouts, pour it into a larger container and add salt, olive oil, two eggs and excess beard through a sieve;
- Mix the components until smooth;
- Knead the dough with a stretch of five strands;
- Next, place it in a bowl, cover with hot water and leave in a warm place;
- After completing two years, knead the dough and divide it into as many pieces as necessary;
- Remove the sausages from the packaging, and cut the cheese into two pieces;
- Use a grater to trim one half, and cut the other half into thin and long bars;
- Turn a small piece of dough into a dough patty and move it with a rocker until the piece of dough becomes flat;
- Make an incision in the skin of the meat cheese and insert a block of cheese;
- Then wrap the dough and place the skin stick on the sheet;
- Beat a third egg and brush with skin brush;
- Place the deco in the oven this evening at 180 Celsius;
- Then wilt it, brush it again with egg and sprinkle with cheese, take it back from the chef until the color is golden brown.
Porada: so as not to sit with the dough for a long time, you can buy ready-made yeast dough in the store or replace it with yeast-free dough.
Potato recipe
Such lasas can be prepared as a minimum in order to make it more filling. Potatoes with meat products and dough – it’s already more like a daily meal, isn’t it?
What time is it - 2 years.
What is the calorie content – 173 calories.
How to prepare:
- Oliya must be reduced to a rare state;
- Pour in milk until warm and add one egg;
- Beat, add salt and tsukor;
- Combine the yeast, dissolve it and sift half a bottle of beard through a sieve;
- Mix the ingredients and add the masa to about twenty minutes;
- After the end of the hour, start adding more flour through a sieve until the dough becomes smooth, springy and does not come out of your hands;
- Place the dough in a bowl under the melting pot and let it rise twice;
- Make potato puree, add margarine and a dash of milk, so that the puree becomes rich, aromatic and tender;
- When the dough is ready, divide it into two parts;
- Roll the offended parts into the cowbask and cut them with the same rings;
- Roll the skin ring in boroshna and rosemary;
- The shortbread is filled with puree, distributing it in the center in the evening. One tablespoon will be enough;
- Place the sausage on the puree, and make slits in one direction on both sides of the empty dough;
- Cover the sausage with dough and brush the skin with beaten egg;
- Place the sticks with meat filling on a greased deco and place for fifteen minutes in the oven at 50 degrees;
- Then increase to 250 degrees and bake until golden brown.
Porada: baking the dough at a low temperature is necessary for the dough to rise. Ales can be made without an oven, leaving the finished sausages in the dough on the table for about 35-40 pieces.
Flavorful sausages with sheet dough
A recipe for those who love the fragrant and tender dough, which contains dozens of soft balls. The stench is loud and it’s not always easy, but it’s also a trick of sheet dough and it’s so delicious!
What time is it - 40 hvilin.
What is the calorie content – 245 calories.
How to prepare:
- Defrost the leaf dough, sprinkled with some beans, so that it does not stick to the work surface;
- Roll out a piece of leather no less than 5 mm;
- Cut the cut into three centimeters;
- Dip a skinny sausage into the dough and immediately place it on a sheet of paper;
- Heat oven to medium temperature;
- Beat the egg and brush with skin cream;
- Place the deco in a hot bowl for twenty minutes.
Porada: you can use leaf dough with or without yeast. When choosing, keep the results from being rejected. If the dough is with yeast, then the yeast will rise, but if without it, then it will not.
Another simple option for preparing sausages with dough. Through the yeast you will be able to squeeze out a little bit, but you will not have to wait for it!
What time is it 1 year.
What is the calorie content – 321 calories.
How to prepare:
- Dissolve the yeast in warm milk, add|add| zukor and place in a warm place for ten minutes;
- Break the egg, add salt, mix well;
- Pour the prepared dough and pulp mixture into the egg, mix the masa well;
- Sift the flour through a sieve and knead the soft, springy dough so that it does not stick to your hands;
- Divide the finished dough into 12 parts;
- From the skin part, roll a bag, and then a cowbass;
- Rock the cowbass on the rocking chair and tan the skin of the sausage;
- Place all the sausages on a papier and brush the skin with a paste;
- Let the beans stand for fifteen minutes, and then transfer to the oven for no more than half a day.
Porada: so that the bean is ground into all the beans, you can dilute a little with water.
To make the sausages in the dough even more appetizing, after coating, you can sprinkle them with black or white sesame seeds, cumin, and flon.
Hot dog lovers often serve the hot dogs with ketchup and mustard to give themselves a taste. You can also experiment and get a rapt.
To prevent the dough from drying out, stretch the sausages as soon as a slight blush appears. Now it’s already easy to burn the prepared lasos.
Prepare this appetizer for free. Not only the one that is simple and delicious, but the one that is incredibly tasty and rich! Well, it’s just that shvidko
Sausages in dough - how many times has such a pastry saved the ever-fast and the hungry? This is a savory snack and a simple hearty snack that adults eat out of satisfaction and that can be passed on to children. If you want to sing like a ready-made herb, it’s best to make this herb at home, tailoring the recipe to your taste.
We present the most popular options for baking savory sausages in dough using classic and original recipes. With a different list of products at your fingertips, focusing on your taste, you can now prepare your own yeast-free, yeast-based or leafy pastry with sausage.
Simple recipes for sausages from dough
You can delight your guests with this tasty and sieve vipchka or treat your guests with original homemade fast food at any time. We present a number of delicious recipes that will allow you to deliciously taste this appetizer, suitable for any gourmet. The simplicity and ease of preparation options will be relished by lovers of buttered or oven-baked pies and lovers of yeast or sheet dough.
Sausages in dough - a classic version of yeast dough in the oven
Traditional sausage dough - better with yeast. This changeable bun, compared to the yeast-free version, will be richer, more ruddy and incredibly tasty. The slightly sweet taste is good to eat with sausage of any kind. Such sausages in dough, baked in the oven, are easy to prepare yourself, which is what the report recipe with photos tells you.
For the recipe you need:
- Boroshno 500 gr
- Milk 180-200 ml
- Egg 1 pc.
- Oliya vershkove 50 gr
- Yeast (dry) 5 g
- Roslinne oil 1 tbsp. spoon
- Zukor 1 teaspoon
- Salt ½ teaspoon
- Sesame for bazhannyam
Porada. This pastry can be prepared without dry yeast, replacing it with fresh yeast 15 g.
Method of preparation
Corn Dog - greased sausage in rare dough
Another traditional option is to cook sausages in dough by brushing them with oil. This is a quick way to have a light buffet if guests are at home. And this is also a good recipe with crispy crust for people’s get-togethers and some beer.
Ingredients:
- Sausages ½ kg
- Milk 150 ml
- Boroshno wheat 1 bottle
- Boroshno Kukurudzyane 1 bottle
- Egg 2 pcs.
- Rozpushuvach 1 teaspoon
- Salt, paprika, spices for the relish
Here's a quick recipe with photos so you can figure out how to easily prepare Corn Dog at home.
Method of preparation
Simple sausage made with yeast-free dough
This easy recipe for preparing sausages will be appreciated by the cook. Without the hassle of kneading the dough, the hour of preparation will definitely speed up and within a year the student will have a ready lunch to work on. And you can make the work of kneading even easier with the help of commercial equipment, and even the recipe can be used in a bread maker or multicooker.
Ingredients:
- Sausages 500-600 gr
- Boroshno 2 bottles
- Water 200 ml
- Egg 1 pc.
- Roslinna Oliya 1 tbsp. spoon
- Zukor ½ tbsp. spoons
- Strength behind the relish
Method of preparation
- Dissolve the tsukor and sil near the water.
- Mix it with olive oil.
- Sift well onto a serving table.
- Pour the rare ingredients into a very thin stream and knead into a homogeneous mixture.
- Knead until smooth.
Porada. If you cook at home using commercial equipment, then place the ingredients in the bowl according to the instructions. The following sequence is used: water, oil, zukor, salt, boron. - When the dough is ready, you need to roll it out to 0.7-0.8 mm.
- This layer is cut into slices of medium width for a quantity of meat sprouts.
- Roll the cabbage sprouts with dough without yeast.
Porada. If you want to add some originality to the cheese, you can cook it with cheese. Wrap the sausage with a thin slice of cheese or lay a row of sausages with cheese. - Place a piece of parchment paper on a sheet of paper and place it on a piece of sausage.
- Grease the top of the workpieces with beaten butter, then put the dough in the oven.
- Place the appetizer in a hot oven, setting the temperature to 180-200 degrees.
Sausages on a stick in a sheet pan in the oven
How to create a unique and original version that is ideal for children? It is enough to stock up on a clear package of sheet dough. Until then, the recipe will be great for friends and friends of the great company, because Take the glass by hand and don’t worry about spitting. Store-prepared snacks can be replenished for treating illnesses.
Ingredients:
- Leaf dough 1 pack
- Sausages 4 pcs.
- Egg 1 pc.
Method of preparation
- Pre-heat the oven to 190C.
- Frozen leaf yeast dough has 20 minutes to defrost.
Note. You can use the original store-bought dough, but with the yeast version the dough will be lusher. - Cut the dough layer into thin trikulets (8 pcs.) or into long slices.
- Cut the skin of the sausage halfway through. Place a skewer on the skin.
- Brown the sausage in the prepared smut. To do this, place a skewer with a piece of sausage on the wide edge of the trikutnik, ignite the tip at the end of the tube.
- Place the blanks on the deco, grease the top with a beater.
- Bake the buns in the oven for 15 minutes.
For details of the recipe video, you can watch:
Methods for roasting sausages
Such a simple vipichka, like a sausage in dough, will turn out delicious for any recipe, but it can be turned into a culinary masterpiece by beautifully tanning the sausage product. Let's take a look at the traditional and holy variations of the throat, so that the snack pleases not only the mouth, but also the eye.
You can find these and other options for the report on the video
Gentlemen, a note about how to earn a ticket in the distance
Sausages in dough in the oven are a simple and tasty vipka, and also a sieve. Strava is very easy to prepare in your home kitchen.
Sausages made from leaf-based yeast-free dough are the easiest option, as there is no need to fuss with kneading the dough to preserve the finished product.
For preparation you will need:
- quantity of sausages required;
- packaging of yeast dough;
- one zhovtok.
Ready for a little bit:
- The finished dough is frozen, poured into thin sheets and cut into slices.
- We wrap this mixture around the skin of the sausages, so that the whole thing resembles a tube.
- The blanks are placed on the sheet. The top of the dough can be coated with beaten butter.
- Bring until golden brown and ready in a hot oven for 20 minutes at 180 degrees.
Recipe made with yeast base
Sausages baked in yeast dough come out especially juicy and soft.
Component warehouse:
- five grams of yeast;
- piv-spoons of salt;
- quantity of sausages required;
- 350 grams boroshna;
- spoon of cucru.
Preparation process:
- The foundation is being crushed from the beginning. Place the yeast in a bottle of warm water, add the zukor and set aside for 15 minutes|to|abi| she got dirty.
- Stir well in a bowl, combine with sill, then pour in the yeast mixture, bring to the breast, cover with a cloth server and leave for a year in a warm place.
- Then we turn the dough into a layer, cut it into pieces no more than two centimeters wide and fry the sausages in them.
- We place the workpieces on a sheet, and then in a hot oven. Strava will be ready after 20 minutes when heated to 180 degrees.
Sausages in kefir dough
You can also cook sausages in dough using kefir, before adding a completely fresh product.
Required ingredients:
- 300 g boroshna;
- put a lot of sausage under the eggplant;
- 200 milliliters of kefir;
- spoon of salt.
Preparation process:
- We combine kefir with beans, pour and begin to mix so that the mass comes out springy and soft.
- It’s hot, it’s not necessary, we cut it into smoothies and wrap the skin of the sausages in them.
- Place the pieces in the mold and place them in the oven for 20 minutes, at which the heating temperature is 180-200 degrees.
On a rare test
A recipe for the lazy and quiet ones who don’t have time to cook.
Component warehouse:
- egg;
- approximately 250 milliliters of milk;
- Boroshn bottle;
- half a kilogram of sausages;
- salty taste.
Ready for a little bit:
- Place flour in one bowl | well| z|iz| Add salt, lightly beat the egg and add everything together at once, then add milk and mix until smooth.
- Sausages are cut into medium pieces, as they are large, and placed in a mold. Bake 10 quills in the oven at 200 degrees.
- After this, add the prepared mixture and put it back in the oven for 20 minutes at the same temperature.
Vipichka with added siru
Vipichka with sire is always delicious, And as soon as it’s made from sausages, you’ll be extremely pleased that it’s even easier to prepare.
Necessary products:
- about 10 sausages;
- 150 grams siru;
- be it dough for your taste with 400 grams.
Ready for a little bit:
- The cheese is cut into thin straight-cut plates, and the selected dough is poured into a layer.
- It is cut into square pieces of medium size. I place the cheese on the skin square, then the sausage and pinch the edges in the very center, so that it appears in the envelope.
- All the ingredients that come out are distributed on the deck and baked for 20 minutes, heating the oven to 200 degrees.
Based on a delicious milk dough
This version of the dough is very good for a VIP. Milk adds flavor and enhances the lifetime value of the finished products. You won’t find him at the store, he’ll have to cook on his own.
Ingredients for garnish:
- 50 grams of olive oil;
- a spoonful of cucumber and just a little salt;
- milk approximately 240 milliliters;
- 6 g yeast;
- about 12 sausages;
- one egg;
- 450 g boroshna.
Preparation process:
- Indicate the quantity of milk, lightly heat it so that the temperature is no more than 40 degrees, add the yeast and zest, stir and let it sit for about 10 minutes.
- In another container, mix the eggs with the salt, a small amount of the zucchini, then heat until the oil becomes rare, and then pour in the yeast mixture.
- All that was left was to sizzle well and bring everything to the point of dough until it was soft.
- Divide it into pieces so that you get medium-sized balls, twist them and, using a rocking chair, turn them into thin mixtures.
- Now they need to wrap the skin sausage so that the stench is like a pussy or in a spiral.
- For example, it looks like pussy. For this you need to take a piece of dough and lightly press it until it becomes flat. Place the sausage in the very middle, and cut the edges that are missing, cutting them straight downwards at the end of the haunches, then seal the skin cut, adding them to the sausages, one on one.
- Another option is to place the sausage into a thin medium-sized crust, bring the edges together in the middle, so that the sausage is completely covered in the dough, and make slits in the new cross-section, during which only the dough is cut, the sausage becomes whole.
- Another way is chovnik. Take a thin crust, place the sausage in the middle, and burn the edges straight to the center. The upper and lower parts are pinned together. The result must be in shape, in appearance or in wheels. The dough from the sides will melt the sausage, and it will be in the middle, like in Viemtsa.
Sausages in dough: recipe for sausages in yeast dough
This food is especially suitable for children. You can prepare the sausage dough yourself, or you can use store-bought yeast dough. We prepare the yeast dough ourselves.
We need:
For sausages at dough:
- 10 pcs sausages of the highest yakness
- 500 g ready-made yeast dough
For yeast dough:
- 250 ml (1 bottle) milk
- 250 ml (1 bottle) water
- 1 tbsp. tsukru (for sponge) 3 tbsp. (for test)
- 1 tbsp dry yeast
- 2-3 tbsp. Boroshna (for sponge) and 1 bottle (for dough)
- 2 eggs
- 0.5 tsp salts
- 100 g vershkova butter
Preparation:
Yeast dough:
1. Prepare some dough. Mix warm milk and water, add dry yeast, a spoonful of cinnamon and beard. Mix everything carefully, cover it with a towel and put it in place for fermentation.
2. Beat the eggs until the eggs become light. Then add zukor and salt, beat until smooth.
3. Soften the butter for a few seconds in a microwave oven until it reaches the consistency of thick sour cream.
4. Mix the eggs with the steam, add a bottle of beans, sift it, and begin to mix thoroughly. When the dough begins to gather into the breast, add softened butter. Continue kneading with your hands until the dough becomes elastic and not sticky to your hands. The dough is covered with grub butter and left in a warm place to rise for 1 year.
The dough is divided into 2 parts: one part for sausages. And the other part can be used in the preparation of other products (pies, rolls, etc.) or saved in the freezer for the next portion of sausages. From the pastry mixture of the peeled dough, you can make 26 sausages per dough.
“Dyagaemo” sausage:
5. The dough is flattened into a square, and then cut into slices 2-3 cm wide.
6. The sausages are cleaned from the spittle and wrapped in dough in a spiral. You can wrap it in different ways, “overlapping”, forming a surface between the dough, “sticking”.
7. On a sheet of parchment, place the sausages baked in the dough. Let the sausages rest until the dough has risen a little, cover with a towel.
Bake in the oven at a temperature of 200 degrees, 30 minutes. 5 minutes before the end of baking, brush the eggs with 1 tbsp. l milk to achieve a ruddy, sparkling color.
Sausages in dough: recipe for sausages with cheese and sheet dough
Eating sausages and hard cheese gives a unique taste of this herb.
We need:
- 400 g leaf dough (frozen)
- 100 g solid syru
- 10 pcs sausages
- Roslynna Oliya
Preparation:
1.Syr cut into cubes (8 x 1 cm)
2. The dough is flattened with a straight cutter, the bottom is 45 cm, the width is 35 cm. It is cut into slices 3 cm wide.
3. We begin to bury the sausage in the dough, place the dough on the cob of the sausage and add a block of cheese. In a spiral, “overlapping”, the entire sausage and cheese are roasted. Finally, seal the dough. We are so shy about our sausages.
4. Decor with parchment, spread with olive oil and add sausages, leaving a small space between them. The top is covered with olive oil and a lightly beaten egg.
5. Bake in the oven at a temperature of 200 degrees, 20-25 minutes until browned.
Sausages in pita bread, baked in the oven.
The taste is not too bitter, the bottom of the sausages baked in the dough, judge for yourself.
We need:
- 1 egg
- 1 sheet of pita bread
- 100 g solid syru
- 200 g potato puree
- 8-10 sausages
- Roslynna Oliya
Preparation:
1. Add pepper to the puree for relish.
2. A sheet of lavash is cut into slices, the width of the sausage, and divided into 4 parts.
3. Grate the cheese.
4. Lightly beat the egg.
5. Spread puree onto the skin of a piece of lavash with a thin ball, sprinkle with grated cheese, and add sausage. Sunbathe the sausage in the pita bread.
6. Place sausages on a sheet covered with parchment and oiled. Top with beaten egg.
Bake 15 pieces of bread in the oven, temperature 180-200 degrees, until golden brown. Such sausages can be greased over low heat in a frying pan.
Sausages in dough: a delicious recipe for sausages in sheet dough
This unique and delicious recipe will delight your family and guests.
We need:
- 400 g leaf dough
- 8 pieces of sausages
- 1 egg
- coriander, black kmin for sipping
- 2 wooden sticks for barbecue
Preparation:
1. The dough will be defrosted later and will be ready for use. The width of the dough is similar to that of a long-lived sausage.
2. The sausage is sunbathed in the dough and the edges are sealed. A special roll comes out.
3. Place wooden sticks parallel to each other, on a stand equal to the width of the sausage roll.
Place a sausage roll on them and cut it (the width between the slices is 0.5 cm), but not to the end. The sausage will not completely disintegrate with your fingers.
4. We take the chopsticks and burn the cut sausage into a circle, fixing the edges. Some “springs” come out.
5. Place parchment on the deco, grease it with vegetable oil, and place the springs on a small surface, one side at a time. Spread olive oil on top and sprinkle with coriander and cumin.
6. Blow in the oven for 20-25 minutes|minutes| at a temperature of 180 degrees.
Sausages in dry sushi - unique recipe
We need:
- 3 sausages
- 21 pcs drying
- 100 g grated syru
- 3 tbsp. sour cream
- 0.5 l milk
- greenery is detailed
Preparation:
1. Clean the sausages using spit and put 7 dryers on the skin of the sausage.
2. Pour the milk into a bowl and soak the sausages in the dryers for 15 pieces, turning them often so that the dryers absorb the milk.
3. Then put them in a baking dish, coat the skinny sausage with sour cream and sizzle with grated cheese.
4. Bake in a hot oven up to 180 degrees, until golden brown.
5. Serve the sizzling greens.
Sausages in potato batter
This is a two-in-one recipe: you have mashed potatoes and sausage, and you don’t need to wash any dishes
We need:
- 5 sausages
- 100 g grated syru
- 2 tbsp. Boroshna
- 0.5 kg potatoes
- 1 egg
- 1 tbsp. sour cream
- salt for relish
- Roslynna Oliya
Preparation:
1. The potatoes are peeled and boiled. Robimo puree, salt and beat in an egg. Let's mix.
2. Add sour cream to the puree, then mix the dough well.
3. Using the dough, we form a crust like a roasted sausage, like a cocoon.
4. The deco is covered with foil (parchment), greased with vegetable oil, and the cocoons that come out are placed on the baking surface, one way at a time. We sizzle and rub the beast with sire.
5. Bake until golden brown.
Video recipe: Sausage in potpourri dough
Prepare for joy and health! Delicious!
No one can get enough of the freshly baked, aromatic, rosy and savory stuff - sausages in dough.
This is a simple drink for relish for both adults and children.
It is easy to prepare, and the recipe does not require any expensive or expensive ingredients.
These buns with cowbass can be enjoyed at the hour of a friendly family dinner, and then you can sunbathe a couple of still warm ones and put the baby in your briefcase so that she can have a snack at school, and you won’t have to worry about going to work at all.
Baked sausages are delicious both cold and hot, just an ideal option for a picnic.
The gentleman's skin has its own proprietary recipe for preparing this herb.
If you want to crust with pastry from the kitchen, it will save an hour, but if you want to use a dough made with moisture.
Choice of sausages – yummy and increased price?
In order for the grass to effectively delight you and your loved ones with its delicious taste, you need to choose the right main ingredient - sausages.
Leave it in the yak until the result of the preparation is successful.
They do not stock any difficult items; the stores have a rich assortment.
But it's not that simple.
Among the variety of tasty-looking and different-looking sausages, you can get ruined for their price category.
It’s a lot of money to think about what to use for baking and the cheapest ones, otherwise buying such a product will be a peace of mind.
They don’t have any grub value, in fact, the product is not entirely brown, so why choose the least bright one?
In order to buy the “correct” sausages, you need to remember a few rules:
- The product of the highest and first grade does not contain starch and soybean - the vegetable protein that is immediately added to many products.
- There is a stench from the bottles prepared according to GOST. Sometimes there is a TU on the package, which means that a new component has been added to the warehouse.
- The stench of the stench may look alarming.
- Yakisny cow-basin sparrows cannot be sold cheaply.
Marvel at the term of affiliation.
For sausages made from natural olonce, it is not necessary to exceed 72 years.
If you are in a warehouse, it is not the fault of any person that there are different flavors and barnacles.
And it’s not easy to be afraid of the obviousness of sodium nitrite.
This is added so that the stench develops a nice rye color, since their natural color is gray.
Preparing dough is a simple process
The cowboys in the dough will be significantly savourier, since the dough is not prepared using a commercial dough, but is prepared by hand.
Cooking method:
Sausages in the dough in the oven: baking
You can cover the sheet with a special parchment paper for baking to prevent burning.
Before putting the baked goods in the oven, stand for 10 minutes in a warm place, covered with a light towel.
This is necessary for the stench to become foul.
You should brush them with egg, then the top crust will become rosy and look beautiful and appetizing.
In order to please the great homeland, a lot of harvest is needed. This article contains a variety of recipes for any taste.
Straws from syrah have won the respect of both licorice lovers and those who want to lose weight. Therefore, sirniki sirniki baked in the oven can be prepared for everyone. A detailed recipe with illustrations can be found
And you can once again delight your children in preparing a rich Zebra pie. Come up with a Kazkov's story, tell them about the most amazingly charming creatures, and go all at once on a sizzling culinary adventure! Recipe for lasoshchiv for poslannyam:
After kneading, take a sliver of butter and coat the dough with it, so it becomes soft, soft and has a rich gloss.
There is no need to immediately pounce on the dish, as if it didn’t look appetizing.
Let the cowboys stand for a few minutes, then the stench will become even more delicious!
Sausages prepared at home in dough, baked in the oven, are a wonderful alternative to fast food, and special hygiene during the cooking process is especially important for the product’s versatility and proper hygiene during the cooking process.
Delicious!
It stinks so bad and it’s easy to get out!
Let's marvel: