Sausages in dough - 43 cooking recipes

1) Take a creative approach to shell design. Don’t just roll a tight tube, but cut thin strips of dough and wrap the sausage in a new way: in spirals, crosswise, with gaps, fashion a funny figure out of the products... 2) Not only bake, but also fry in oil. For deep frying, prepare a liquid dough and dip each piece into it. 3) Add more fillings: hard or processed cheese, herbs, egg omelet, tomato sauce, mayonnaise - so that the sausage adheres more tightly to the casing. Then cut the finished rolls into circles. 4) Knead another dough. With or without yeast, ready-made puff pastry or homemade, with corn, buckwheat or rye flour, with the addition of potatoes... 5) Sausages can be for every taste and budget. Most often they prefer traditional boiled ones. But nothing prevents you from taking a different variety: smoked, for grilling, sausages, mini-sausages. The main thing is to pre-fry the semi-finished products, and then make shallow cross cuts on two ends. 6) Do not cover the filling entirely like pies; it is better to leave the edges open so that the insides are baked.