sausages wrapped in dough

For some time I was thinking of making some croissants, more precisely the recipe for fine croissants posted by Laura . But since mine are not lovers of "empty" stuff :))) I thought of filling them with something. And I filled them! And they liked it!

Sausages and other things like that I don't buy very often, but sometimes I still discount the rule. And they rejoice as if who knows what goodness I would put in the shopping cart. :)) Now I don't know if they liked these "horns" just because they had sausages in them or for other reasons. You will let me know if you do them, with or without sausages. Daaa?

sausages wrapped in dough


  • ~ 500 g flour
  • 2 teaspoons salt
  • 10 g dry yeast
  • 1 teaspoon sugar
  • 2 yolks
  • 60 g butter
  • 250 ml milk
  • sausages (as many pieces in how many strips you will cut the dough)

Preparation of sausages in dough:

Mix the yeast with the sugar, then liquefy with a few tablespoons of warm milk.

Put the flour in a bowl, make a hole in the middle and pour the yeast. Leave it in a warm place for about 10-15 minutes, until the yeast starts to make bubbles.

Mix the yolks with the melted and cooled butter and the rest of the milk. Pour into the bowl over the flour and knead an elastic and non-sticky dough. It is left to rise until it doubles in volume.

The dough is turned over on the table greased with a little oil and spread in a rectangular sheet of about 0.5 cm. The sheet is cut into strips about 2 fingers wide. Place the piece of sausage on the end of the dough strip and roll.

Put them in a tray lined with baking paper and leave to rise for about 15-20 minutes. Grease with beaten egg yolk with a little milk, sprinkle with sesame seeds and put the tray in the oven over medium heat until nicely browned.

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