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Sausage in dough

Author
Cookinero 25 Mar 2025
6740
Sausage in dough

For lovers of baking, there is a wonderful and quick snack - sausage in dough. The recipe calls for yeast dough. To give the pastry a beautiful shape, make buns in the form of flowers and bake them in the oven. Children really like such buns, so it is important that all products are of the highest quality. Choose homemade milk for cooking. Cooked sausage should only be of the highest grade: doctor's, amateur, milk.

How to cook Sausage in dough

Step 1

Sausage in dough

Prepare the dough. Sift flour into a deep bowl, add yeast, sugar and salt. Pour in vegetable oil and break an egg. Mix everything. Separately heat milk to 25-30 degrees and pour into the bowl. Knead soft dough. Cover the bowl with a clean towel and put in a warm place for the dough to rise.

Step 2

Sausage in dough

Form the buns. Roll out the dough and cut out circles with a glass. Cut the sausage into rings 2-3 mm thick. Place a ring of sausage on each circle of dough and cover with a second circle of dough. Use a knife to make cuts in a circle, 6 or 8 pieces. The middle of the circle should remain intact. Turn the adjacent petals in different directions.

Step 3

Sausage in dough

Bake the sausage in dough. Preheat the oven to 180 degrees. Cover the baking sheet with parchment, grease with vegetable oil. Place the buns on the baking sheet and bake for 15 minutes.

Sausage in dough - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute whole wheat flour, but the dough may be denser. For a lighter texture, use half whole wheat and half all-purpose flour.
Store baked buns in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in the oven for best texture.
Yes! Replace sausage with plant-based sausage or seasoned mushrooms, and use a vegan dough (swap milk for almond milk and omit the egg).
Reheat in a 350°F (175°C) oven for 5-8 minutes or until warm. Avoid microwaving, as it can make the dough soggy.
Yes! Freeze unbaked buns on a tray, then transfer to a bag. Bake from frozen, adding a few extra minutes. Baked buns can also be frozen and reheated.
Adjust the size of the dough circles and sausage slices. For mini buns, use a shot glass; for larger ones, a wider cutter.
Pair with mustard, ketchup, or a dipping sauce, or serve alongside pickles and a fresh salad for balance.
Check if yeast is active (proof in warm milk with sugar first). Ensure the dough is in a warm, draft-free spot to rise properly.

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