Homemade Chicken Sausages In Yeast Dough. Step-by-step Recipe With Photo

Homemade sausages in dough is a very simple dish, but it takes a little work. There is no fundamental difference between making minced meat for cutlets and sausages, except that a bun is usually added to the cutlets, and it is better to make sausages only from meat, in extreme cases, add a little semolina to better keep their shape. If you are preparing a meal for the whole family, including babies, replace chili peppers with sweet paprika, and add herbs instead of garam masala. The yeast dough should be quite dense so that it does not "break apart" in the hands, in such a dough the sausages are not only tasty, but also quite attractive.

Homemade hot spicy chicken sausages in yeast dough

In general, the classic street fast food can be replaced with a chic homemade dish - tasty, satisfying, and no harmful impurities!

Cooking time: 2 hours
Servings: 8

Ingredients for spicy homemade sausages in yeast dough

For sausages:

700 g boneless and skinless chicken;
onion head;
4 cloves of garlic;
one chicken egg;
chili peppers;
garam masala for chicken;
paprika flakes;
sea salt, semolina.

For the test:

250 g wheat flour;
140 ml of milk;
35 g margarine or butter;
12 g fresh yeast;
sesame seeds, salt.

The method of cooking homemade sausages with hot spices in yeast dough

Making sausages

Cooking minced chicken breast and thighs - chop one breast and two thighs (without skin). If the chicken is large, then this amount is enough for 7-8 sausages. Add sea salt, finely chopped chili peppers, paprika flakes and garam chicken masala to the minced meat. Rub the onion head and garlic on a fine grater, add to the minced meat along with the chicken egg. If the mass turns out to be too liquid, then you need to add 1-2 tablespoons of semolina.

We knead the minced meat well, take a thick cling film and a kitchen scale. Cut off a piece of film 20 centimeters long, put 100 g of minced meat on it. We wrap the minced meat in foil, tie knots around the edges. From these products, 8 sausages of 100 g each are obtained.

You can freeze a semi-finished product of sausages, you get a small supply for breakfast. In order to cook sausages in the dough, they must be boiled or steamed, this will keep the sausages juicy (the water in the pan should barely boil). Cooking time is 7-8 minutes.

Making the dough

Put a piece of margarine in milk, heat to 37 degrees, add yeast. Then add the mixture to the wheat flour, put a pinch of salt. Knead a rather tight dough, add flour if necessary.

Cover the bowl with the dough with a damp towel. We leave it for 1 hour in a warm place. A properly prepared dough grows well and fills almost the entire bowl.

Roll out a piece of dough on a floured board to a thickness of 0.6 centimeters, cut into long strips 1.5 centimeters wide.

We wrap the sausages in strips of dough and put in the oven

We wrap the sausage in a tape of dough in a spiral, bend the ends of the dough inward. We leave at room temperature for 25-30 minutes, during this time we heat the oven to 200 degrees.