Prepare delicious and hearty pastries an experienced hostess does not provide any work. But what about those who have not yet achieved that culinary skill in which they can cook everything that is at hand? Everything is simple! We open the refrigerator and look: if you have sausage, cheese and eggs lying around? Delicious and very satisfying dish is provided for you! What can be prepared with these ingredients? So many. The main thing is to have a desire good mood and a little imagination, then your pastries will be incredibly satisfying, and your snack muffins, puffs, muffins or buns will turn out just great!

So, let's look at some of the simplest and easiest recipes for baking with sausage from different types test.

Pies from yeast dough with sausage in the oven

Ingredients:

• milk - 200 ml;
• egg;
• butter;
• pack of wet yeast (25 g);
• a tablespoon of salt and a tablespoon of sugar;
• flour (about 800 g is needed, but more may be required);
• boiled sausage (about 300 g).

Cooking:

1. First you need to knead the dough. To do this, heat the milk (if it is very cold, you need it to be slightly above room temperature). Dissolve yeast in it.
2. Pour flour into a deep bowl, add salt, sugar, egg. Gradually pour in milk with already dissolved yeast. Mix everything well and leave for an hour so that the dough comes up.
3. Ready dough roll out a not very thin layer and cut out a pair of circles with a glass. Next, between two such rounds, we put the previously chopped sausage.
4. We make eight cuts in a circle with the same interval. Don't cut to the center. After that, turn each two halves outward and put them on a baking sheet. Lubricate the top of the pies with yolk. We put everything in an oven preheated to 190 degrees and bake until cooked.

Bon appetit!

Samsa with cheese and sausage

Ingredients:

• homemade puff pastry(1 kg);
• three sausages;
• hard cheese (150 g);
• a pack of mayonnaise;
• one yolk for lubrication;
• sesame (if you do not like, you can not take).

Cooking:

1. Roll out the dough to about 4mm thick. We cut it into even squares.
2. In the middle of each piece we spread mayonnaise (smearing over the entire surface), chopped sausages and cheese.
3. We wrap everything in an envelope.
4. We turn on the oven to 220 degrees. We cover the baking sheet parchment paper, lubricate vegetable oil and lay out the envelopes. We send everything to the oven for 30-40 minutes.
5. In the middle of baking with yolk.

Serve hot.

Liver pies

From the amount of ingredients described below, approximately a bowl of pies is obtained (6 large sheets for the oven). If you do not need such an amount, reduce the ingredients by 2 or 3 times.

For liver:

• 1 kg beef liver;
• 1 kg beef lung;
• 1 kg beef heart;
• a pack of butter;
• several medium-sized bulbs;
• peppercorns;
• Bay leaf;
• vegetable oil;
• a tablespoon of celery;
• salt.

Cooking:

1. First you need to rinse the offal well. Next, we clean the liver from the film and bile ducts, cut into medium pieces and soak in milk.
2. We put the lungs and heart cut into large pieces in a large saucepan. Add chopped onion, pepper, celery. Let it cook on moderate heat for about 2 hours. Finally add a bay leaf. Once the heart is easily pierced with a fork or knife, it's done. As a rule, the lung cooks faster, then the heart comes into readiness.
3. Let's do cookies. Drain the milk where the liver was soaked. In a hot frying pan, fry finely chopped onion, put the liver cut into small pieces on top of it. We salt everything well, pepper, transfer to a slow fire and simmer until the liver begins to secrete blood. Try not to overcook or it will be tough. After that, we take it out, and discard the used onion.
4. Fry two more onions separately in vegetable oil.
5. All cooked products (lung, heart, liver and onions) are passed through a meat grinder with a large nozzle. In the resulting minced meat, add a little cooled broth. We mix everything well and try, if everything suits and there is no need to add salt - the liver is ready.

For test:

• a liter of milk;
• 5 eggs;
• a glass of sugar;
• vegetable oil (about 7 tablespoons);
• salt (2 tsp without top);
• dry yeast packaging;
• one and a half kilograms of flour.

Cooking:

1. Knead the yeast dough so that it lags behind the walls of the dish. We put it in a warm place to rise. We close all windows and vents so that there is no draft. The dough will rise for about 40 minutes, no less. At the end of this time, we interrupt him and set him up again.
2. Then we start, in the middle we put already ready stuffing. We give them a little distance and proceed to baking or frying. We bake at 180 degrees.

Delicious buns with sausage filling

Sausage buns are a great substitute for sandwiches. You can safely equip your child with them to school instead of ordinary sausage sandwiches or take them to nature instead of barbecue. They look interesting, which attract the attention of both children and adults, quite tasty.

For cooking you will need:

• wheat flour - 475-510 g;
• yeast - 16-23 g;
• butter - 135-155 g;
• eggs - 2-3 pcs.;
• fresh milk - 180-220 g;
• sugar - 18-25 g;
• salt - 9-14 g;
• boiled sausage - 450-500 g.

Cooking order:

1. To prepare the dough, warm the milk to room temperature, add sugar, table salt, yeast and mix thoroughly.
2. Put the future dough in a warm place for 17-26 minutes.
3. Pour the batter into a large saucepan, add one egg and stir.
4. Add 65-70% flour and table salt.
5. Knead the dough, gradually adding the rest of the flour.
6. After soaking the flour in the dough, add the cooled butter melted in the pan and knead everything again.
7. Form a bun from the dough, put it in a container, cover with a linen cloth and send it to grow in a warm place for 110-120 minutes (during this time the dough should be crushed several times).
8. For the filling, cut the sausage into rings 4-7 mm wide.
9. Roll out the dough thinly enough and squeeze out mugs of the same diameter as the sausage from the resulting pancake.
10. Form "sandwiches": alternately fold three circles of dough and two circles of sausage (the dough in the "sandwiches" does not need to be lubricated).
11. Gently pinch the edges of the resulting “puff sandwich” to hide the filling.
12. Make alternately 4-5 cuts from the near and far sides (they should not be brought to the end of the cake).
13. Turn the resulting half-strips of rolls with the filling outward and fasten the edges of the roll together.
14. Put the prepared rolls on a baking sheet sprinkled with flour.
15. Let the rolls come up for about 27-30 minutes and only then grease them with an egg and place in an oven preheated to 175-195 degrees for 47-50 minutes.

Give ready-made buns some time to cool and you can call relatives to the table.

It is not worth saving on sausage for this dish: both the aesthetic appearance and the taste of future rolls depend on it.

Soufflé with cheese and sausage (bacon)

Ingredients:

• 4 eggs;
• a package of sour cream 15%;
• butter (20 g);
• soft cheese (100 g);
• sausage or bacon (100 g);
• flour (50 g);
• baking powder packaging;
• a bunch of cilantro;
• salt.

Cooking:

1. Finely chop the sausage or bacon, rub the cheese on a fine grater.
2. We wash the herbs, dry them and also chop finely.
3. We combine the eggs with sour cream and butter (it should be melted first). Mix everything with a whisk until homogeneous mass.
4. Add flour, salt and baking powder to the mixture. Mix everything well and beat. We also put sausage and cheese there. Mix again.
5. We use molds for baking, grease them with a small amount of butter.
6. Pour the resulting mixture into molds and send to the oven on a baking sheet for 20 minutes at a temperature of 160 degrees.

The tray should be half filled with water.

Yeast dough rosettes with sausage

Ingredients:

• yeast dough;
• sausage of any kind.

If you want it to be faster and easier, you can purchase ready-made yeast dough. If not, make your own.

Cooking:

1. We take a small piece of dough, roll it into a ball, then roll it out on the table with a rolling pin and cut it into squares. The width of the strip must be at least 2 cm.
2. We cut the sausage into rings, in half. We put it a little higher from the edge of the test.
3. We turn the dough inside with a sausage in the shape of a rose.
4. Spread on a baking sheet, greased with oil and send to the oven at 180 degrees for 20 minutes. Bake until it appears golden brown roses.

Pizza with sausage and cheese (video)

As we can see, it is very easy to cook pastries from different types of dough, besides, you can use absolutely any ingredients as a filling, combining them together. Do not be afraid to experiment and cook with pleasure, then your pastries will be very tasty.

step by step recipe with photo

Appetizing crispy buns with sausage as an appetizer will help you "survive" until the end of the working day, will be a real find on the road, fit perfectly into the picnic camping atmosphere and decorate the festive table.

With the help of a simple technique, thin strips yeast dough and slices of sausage can be turned into bizarre sausage roses, decorations in the form of fresh green leaves will give a complete resemblance to flowers.

Instead of milk, whey is perfect for making dough.

The filling of smoked meats is well complemented by spicy spicy sauce or a glass of fresh tomato juice.

Ingredients

Dough:

• milk - 100 ml
• chicken egg - 2 pcs.
• salt - 1 tsp
• sugar - 1 tbsp. l.
• fresh yeast - 25 g
• butter - 70 g
• vegetable oil - 2 tbsp. l.
• wheat flour - 400 g

• smoked sausage - 300 g

Cooking

1. The principle of kneading yeast dough is quite simple. Buns are more fluffy if you make a dough. To do this, crumble the yeast into a convenient deep bowl, add sugar, grind the yeast with sugar.

2. Warm up the milk to 35-38 degrees. It shouldn't be hot. Pour over yeast. Stir to dissolve sugar.

3. Add about 100 g of sifted flour. Stir. You should get a mass, similar in consistency to liquid sour cream. Cover the bowl with a towel and leave in a warm place to rise. Depending on the room temperature, this may take 20 to 30 minutes. You can preheat the oven a little and turn it off, send the dough to the warm oven.

4. While the yeast is working, beat the eggs into a separate bowl. Add salt and mix well until smooth.

5. Melt the butter in the microwave. Let it cool down a bit and add to egg mixture. Stir.

6. As soon as the dough grows well, add the egg-butter mass. Stir.

7. In small portions, add flour, previously sifted through a fine sieve, to the liquid part, and stir with a spoon until evenly distributed. Add flour to make soft dough. Do it on a dusted board.

8. Cover the finished ball with a towel and again hide in a warm place for 40–60 minutes.

9. Punch down the rested dough. For convenience, you can divide it into two parts and work with each separately. Roll out into a thin layer. Cut into strips about 8 cm wide.

Prepare smoked or boiled sausage. Cut it into thin half circles. On one strip on both sides, lay sausage semicircles with a “crescent” outward.

Ingredients:

• kefir - 160 ml
• filtered water - 130 ml
• eggs - 1 piece
• dry instant yeast - 5-6 g (0.5 sachet)
• flour - 4-4.5 cups
• suneli hops - 1 tsp
• salt - 1 tsp
• refined oil - 3 tbsp.
• doctor's sausage - 180-200 g

Read also:

Recipe for buns with sausage from yeast dough

1. We start cooking buns with yeast dough. In a deep non-metallic (preferably plastic or glass) bowl for kneading dough, break egg, add salt and stir with a whisk. Add kefir and water. Both liquids should have a temperature of about 30 to 40 degrees, no less, otherwise heat-loving yeast will not work.

2. Pour in refined sunflower oil and stir.

3. We combine a glass of flour with dry fast-acting yeast and suneli hops. If desired, this seasoning can be replaced with a ground mixture of peppers, or you can completely dispense with spices.

4. Add the well-mixed flour mass to the egg-kefir.

5. Thoroughly stir with a whisk to avoid the formation of lumps.

6. Add in portions, gradually, the remaining flour. Its amount may differ slightly from that indicated in the ingredients, as it is different for each manufacturer. In order for the flour to saturate the dough with oxygen, it is advisable to sift it immediately.

7. Thoroughly knead the dough that does not stick to your hands. The longer you knead the dough, the better the gluten will disperse, the yeast will work and ready-made buns will not smell like yeast. Roll the dough into a ball, grease the top with vegetable oil. Cover tightly with a lid and set to warm up and approach (put in a warm place, for example, on a battery). When it rises (in time it can take from 40 to 90 minutes), we press it with our hands and return it to heat.

8. After raising the dough again, we form a “loaf” out of it.

9. Cut it into 16 pieces of the same size. If you are afraid that they will not turn out equal, divide the dough in half, then each half in half again and then each of the parts into 4.

10. Let's prepare the doctor's sausage. We clean it from the film and cut it into eight wheels, and then each of them in half. You should get 16 semicircles - according to the number of pieces of dough.

11. We roll each piece of dough into a cake, on the sides we make oblique cuts with a herringbone with a knife.

12. In the center of the dough blank, lay out a semicircle of sausage.

13. We begin to wrap the sausage in the dough like weaving a pigtail.

14. We make a pinch at the bottom so that the dough does not open during the baking process.

15. We spread all 16 blanks on baking sheets lightly greased with vegetable oil. We put in the oven, heated to two hundred degrees. We bake for about 25 minutes (look at your stove - maybe 20 minutes will be enough or, on the contrary, 30 will be needed). We take out the finished baking, let it cool a little. Buns with sausage from yeast dough are ready, we immediately treat everyone who wants to, while the pastries are hot! Bon appetit!