Recipe: Dumb Sausages step by step with pictures | Handy.Recipes

Dumb Sausages

Cooked wieners

Time to cook: 150 minutes

Total Servings: 18

Nutritional Value

There's no such thing as leftovers in the kitchen. I do not mean peelings and stumps, namely: - not portioned leftovers. There you go... Т. е. There's not enough leftovers for everyone. Most of this waste, with a little "upgrade", can be used to make toppings. For example:- a little mashed potatoes left over, add fried onions and herbs, that's the stuffing. Rice and cabbage go with eggs and the same greens. Even a couple of leftover chops or meatballs can be cut lengthwise and would be just fine if coated in a pastry.

Author of the recipe

Ingredients for wieners "dumb":


  • Kefir (Should be slightly warm) - 200 g
  • Butter (Softened. 50g for dough and 20g for grease) - 70 g
  • Sour cream (room temperature) - 3 tablespoon
  • Chicken Egg (Medium. NOT cold. 2 for dough and 1 for grease) - 3 pcs
  • Salt - 1 teaspoon
  • Wheat flour / Flour (Maybe a little more. So it doesn't stick to your hands.) - 450 g
  • Turmeric (Gives a rich yellow-orange color) - 1 tablespoon
  • Sugar - 1 tablespoon
  • Yeast (One single shot) - 1 teaspoon
  • Vegetable oil (To grease the baking tray and the products) - 100 g
  • Ready-made stuffing

How to cook wieners "dumb" step by step with photos


Yesterday, from "Damky's pie" We had some leftover meat and egg and cabbage filling. I promised you nothing will go to waste?! Man's got it, man's got it! So here's yesterday's farewell picture of us against the backdrop of the broken trough in which we're actually going to bake.

The main thing in this recipe is the dough. That's right, with a capital T. к. is obtained by so many translated products, that it would suffice for pancakes for the entire lower caste of Hindus. It's good for pies, cakes, buns, sausages in dough, but the little ones want to steal and eat it raw... I remember... Man, that was a long time ago... All right, let's go back... If you're making it in the bread machine, the order of the bucket is as in the ingredients. After the second kneading, we take out of the bucket and in a smooth pan into the oven for one hour at 30-35 degrees. If by hand, then in 100gr. Stir in warm kefir, sugar, 1 tbsp flour, and yeast. Keep lumps to a minimum. It's not going to be perfect, but we have worked for it. Leave in a warm place for 15 minutes. During this time we mix all the rest ingredients (450g of flour, and then add more if needed), and add the yeast starter. Knead it well and for a long time, adding flour, until it sticks from hands and walls. After wiping off sweat and a tear, in a smooth pan under a towel, we put the dough into the oven, where it is already tender, the happy owners of bread baking machines. Knead the dough for the first time in 40 minutes (don't forget to dust it lightly with flour - so it's easier to knead). Knead for the second time after about an hour and serve. The dough is easy to cut and roll out into small sausages.

We had two fillings: salt, pepper, spices, onion and minced meat, lightly stewed in a pan and salt, pepper, spices, cabbage, slightly poached and mixed with boiled eggs. I wisely blended these and I got a splendor like this

The dough is there, the stuffing is dumbstruck by the choice of where to use it. Let's start molding. Each sausage is kneaded into a long "tongue" (40-50 cm)

On each "tongue", Put stuffing (ANYTHING) as a pile at intervals of 2-3 centimeters and staple, pinched at the top. I stacked no more than four mounds because. к. We still have to wrap. It's a little uncomfortable... And then we press down on the table at the point "the gaps at ". And then we pinch little "pimples" for splicing with the next wieners

Then we twist each pinch in two turns. It is more convenient to do two on one side first, then two on the other.

Turn on the oven to heat. Brush each twist with vegetable oil. Now I'm thinking: - Why not olive oil??! And we'll put it in a circle, in a round or "square" ♪ In a square, buttered baking pan ♪.

So in a circle we fill the whole baking tray. I have nothing left, but if you have some dough - no problem. Make balls of it, flatten them slightly and sprinkle with sesame seeds. Or make.. "inkpots", which after baking you can fill with garlic and greens or mayonnaise with eggs and melted cheese. The sea of options!

The oven is waiting for us. Butter the pie. Just a little bit. ♪ Just a little bit to spice it up ♪. ♪ And there he goes, he's scoring points ♪...

After 20 minutes, "♪ on cue ♪", we take it out and brush it with beaten egg.

And after another 10 to 15 minutes, we take it out...

And admiring. Oh, and there's another hot one in the background "Damka" .

I'm starting to decorate "the pedestal",

And I'm doing some more decorating,

And another.

So I'm so busy that I can barely talk my to at least one piece for the evening, "♪ to the TV ♪" to leave.

Nutritional Value:

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So here is yesterday's farewell shot of us against the background of a broken trough, in which we, in fact, will bake."}, {"@type": "HowToStep", "text":"The main thing in this recipe is the dough. That's right, with a capital t. To. obtained from so many translated products that they would be enough for pancakes for the entire lower caste of Hindus. It is suitable for pies, pies, buns, sausages in dough, and the little one strives to steal and devour a piece of raw... I remember... Damn, how long has it been... Okay, let's go back... If you make in a bread maker, then the order of laying in a bucket is the same as in the ingredients. After the second kneading, we take it out of the bucket and in a smooth dish in the oven for one hour at 30-35 degrees. If manually, then in 100g. WARM kefir stir sugar, 1 tablespoon flour and yeast. We reduce the number of lumps to a minimum. We won't achieve the ideal, of course, but we were striving for it. Leave in a warm place for 15 minutes. During this time, we mix all the other ingredients (flour 450g, and then add it if necessary) and add yeast dough there. Knead well and for a long time, adding flour, until it sticks off the hands and walls. And, wiping off the sweat and wiping off a tear that has come running, in a smooth dish under a towel, we put the happy owners of bread makers in the very oven where the dough is already basking. The first time we knead the dough after 40 minutes (do not forget to lightly dust it with flour - this makes it easier to knead). We knead the second time in an hour and - on the table. The dough is easily cut and rolled into small sausages."}, {"@type": "HowToStep", "text":" We had two fillings: - salt, pepper, seasonings, onion with minced meat, lightly stewed in a pan and salt, pepper, spices, cabbage, slightly poached and mixed with boiled eggs. I, without further ado, mixed these "waste" and got this splendor"}, {"@type": "HowToStep", "text":"The dough is there, the filling has already gone crazy from the choice of the place for its application. Let's start sculpting. We knead each sausage in a long "language" (cm 40-50)"}, {"@type": "HowToStep", "text":"For every "language", with an interval of 2-3 centimeters, lay the filling (ANY one) with a slide and fasten it, pinching it from above. I stacked no more than four slides t. To. we still have to fold. Fraught with inconvenience... And then we press down to the table in place "gaps". We pinch small along the edges "pimples" for splicing with the following sausages"}, {"@type": "HowToStep", "text":"Then each clamp we twist two turns. It is more convenient to give first two on one side, then two on the other."}, {"@type": "HowToStep", "text":"We turn on the oven to warm up. Lubricate each twist with vegetable oil. Now I thought: - Why not olive?! And we put it: - in a circle, in a round or "squared" in a square, buttered baking sheet. "}, {"@type": "HowToStep", "text":" So in a circle we filled the entire baking sheet. I have nothing left, but if you have some dough left, it doesn't matter. Form balls of them, flatten slightly and sprinkle with sesame seeds. Or blind "inkpots", which, after baking, can be filled with borscht: - garlic with herbs or mayonnaise with eggs and processed cheese. Options - the sea!"}, {"@type": "HowToStep", "text":"Our oven is tired of waiting. Lubricate the pie with butter. Just a little. For courage. And now he is already gaining points..."}, {"@type": "HowToStep", "text":"In 20 minutes, "at the peak", get it out and grease it with a beaten egg."}, {"@type": "HowToStep", "text":"And after another 10-15 minutes we get..."}, {"@type": "HowToStep", "text":"And admire. Oh, and here in the background it's still hot "King" visible."}, {"@type": "HowToStep", "text":"I'm starting to make out "pedestal","}, {"@type": "HowToStep", "text":"And I also make out,"}, {"@type": "HowToStep", "text":" And more."}, {"@type": "HowToStep", "text":"In general, before it was drawn up that he could hardly persuade his "swallowers" at least a piece for the evening, "to the TV" leave."} ], "recipeCategory": [ "Bakery products","Dough products","Pies" ], "nutrition": {"@type": "NutritionInformation","calories": "","carbohydrateContent": "","fatContent": "","proteinContent": "" }}

Salt, Vegetable Oil, Flour, Wheat Flour, Sugar, Butter, Eggs, Sourcream, Yeast, Baking, Turmeric, Cakes, Ready to serve, Pastry

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