Sausages in potato batter
Description
So today I want to share my favorite recipe for sausages in dough. The dough is based on mashed potatoes with the addition of semolina and flour. I prefer the taste of this potato dough over the dough made with baked potatoes in their skins. Now, about the sausages: if the sausages are expensive, high-quality, and have a firm casing, they don't require any preparation. However, any other sausages should be boiled for about a minute in boiling water—this prevents them from bursting during baking. Then proceed with the recipe as usual. If the sausages are small, use more—about 12 to 13 pieces. For more details, see my recipe.
Instructions
- 1
Step 1
1. Prepare the ingredients. Let's get started.
- 2
Step 2
2. Peel the potatoes, cut them into large pieces, cover with water, add salt, and boil until fully cooked.
- 3
Step 3
3. Drain all the water from the cooked potatoes, mash the potatoes with a potato masher. Let cool slightly so you can handle it with your hands.
- 4
Step 4
4. Add room temperature butter, egg, and mix.
- 5
Step 5
5. Add semolina and flour to the warm puree. Knead the dough thoroughly by hand.
- 6
Step 6
6. The finished dough should be soft, pleasant, and easily gather into a ball.
- 7
Step 7
7. Divide the dough into 10 parts.
- 8
Step 8
8. Take one piece of dough in your hands, flatten it and shape into an oval. Place a sausage in the center.
- 9
Step 9
9. Crimp the edges all around. Roll it on the table to make the sausage shape smooth and neat. Do not press hard—just shape it and that's it.
- 10
Step 10
10. Grease the parchment paper with vegetable oil. Place the sausages a short distance apart.
- 11
Step 11
11. Brush each sausage wrapped in dough with egg or a mixture of egg and butter. Sprinkle with sesame seeds on top, place in a preheated oven (200 degrees) and bake for 25-35 minutes.
- 12
Step 12
12. Remove the finished sausages from the parchment paper, let cool slightly, and enjoy!
- 13
Step 13
13.