Как правильно приготовить сосиску в тесте!) Аэрогриль Felfri : WB - WW320835 , Ozon - 3245904896
Как правильно приготовить сосиску в тесте!) Аэрогриль FELFRI : WB - WW320835 , OZON - 3245904896 is a easy Russian recipe that serves 4. 200 calories per serving. Recipe by Shimanov i eda on YouTube.
Prep: 17 min | Cook: 15 min | Total: 42 min
Cost: $8.67 total, $2.17 per serving
Ingredients
- 8 pieces Sausages (store‑bought pork hot dogs or similar)
- 1 sheet Puff Pastry Sheet (approx. 250 g, thawed if frozen)
- 1 large Egg (beaten for egg wash)
- 1 tablespoon Black Sesame Seeds (for topping)
- 1 tablespoon White Sesame Seeds (for topping)
- 1 tablespoon All-Purpose Flour (for dusting the work surface)
Instructions
Preheat Air Fryer
Set the air fryer to 180 °C (350 °F) and let it preheat for about 5 minutes.
Time: PT5M
Temperature: 180°C
Prepare the Dough
Lightly flour a clean work surface, roll out the puff pastry sheet and cut it into strips about 3 mm thick, each long enough to wrap a sausage (≈10 cm).
Time: PT5M
Check Sausages
If the sausages are too long, trim them to match the pastry strips; otherwise leave whole.
Time: PT1M
Wrap Sausages
Place a sausage at one end of a pastry strip, roll it up, and seal the edge with a dab of water. Repeat for all sausages.
Time: PT5M
Make Egg Wash
Crack the egg into a small mixing bowl and beat until smooth.
Time: PT2M
Apply Egg Wash
Using the pastry brush, lightly coat each wrapped sausage with the beaten egg.
Time: PT2M
Add Sesame Seeds
Sprinkle a mixture of black and white sesame seeds over the egg‑washed pastries.
Time: PT1M
Arrange in Air Fryer
Line the air fryer basket with parchment paper and place the pastries in a single layer, leaving space between them.
Time: PT1M
Air Fry
Cook at 180 °C for 10 minutes, turning the pastries halfway through for even color.
Time: PT10M
Temperature: 180°C
Cool and Serve
Remove the pastries with tongs, let them rest for 2 minutes, then serve warm.
Time: PT2M
Nutrition Facts
- Calories
- 200
- Protein
- 6 g
- Carbohydrates
- 20 g
- Fat
- 12 g
- Fiber
- 1 g
Dietary info: Contains pork, Contains gluten, Not vegetarian, Not vegan
Allergens: Wheat (gluten), Egg, Sesame
Ingredient Substitutions
- Instead of Sausages: Chicken sausages, Vegetarian sausages
- Instead of Puff Pastry Sheet: Phyllo dough, Homemade pastry dough
- Instead of Egg: Milk wash, Plant‑based egg replacer
- Instead of Black Sesame Seeds: White sesame seeds, Poppy seeds
- Instead of White Sesame Seeds: Black sesame seeds, Poppy seeds
- Instead of All-Purpose Flour: Cornmeal, Rice flour
Equipment Needed
- Air Fryer
- Baking Tray or Parchment Paper
- Pastry Brush
- Knife
- Cutting Board
- Mixing Bowl
- Hand Mixer (optional)
Critical Steps — Do Not Skip
- Cut the puff pastry to a uniform 3 mm thickness.
- Seal the dough edge securely with water to prevent opening during cooking.
- Monitor the air‑fryer time; overcooking will dry out the sausage.
Chef Tips from the Video
- For extra flavor, add a pinch of smoked paprika to the egg wash.
- Mix the black and white sesame seeds with a tiny drizzle of melted butter before sprinkling for a richer taste.
- If you like a cheesy twist, place a thin slice of cheddar on the sausage before wrapping.
Troubleshooting
Pastry cracks or separates during cooking.
Make sure the dough edges are sealed with a little water and press firmly. Keep the pastry cold until it goes into the air fryer.
Pastry isn’t golden enough.
Brush a second thin layer of egg wash halfway through cooking or increase the final cooking time by 2‑3 minutes.
Sausage is dry after cooking.
Do not over‑cook; the sausage only needs to reach 75 °C internally. Reduce air‑fryer time if the pastry is already golden.
Storage
Refrigerator: Store in an airtight container for up to 2 days. Reheat in the air fryer for 3‑4 minutes.
Freezer: Freeze uncooked wrapped sausages on a tray, then transfer to a zip‑top bag. Up to 1 month. Cook from frozen, adding 3‑4 extra minutes.
Room temperature: Not recommended; the pastry will become soggy and the sausage may spoil.
Make-Ahead Tips
- Wrap the sausages and keep them covered in the fridge for up to 24 hours before cooking.
- Uncooked wrapped sausages freeze well; bake from frozen, extending cooking time by 3‑4 minutes.
Frequently Asked Questions
What is the cultural significance and history of Sausage in Dough in Russian cuisine?
Sausage in dough, known in Russia as “сосиски в тесте”, became popular in the late 20th century as a convenient street‑food snack and party bite. It reflects the Russian love for simple, hearty finger foods that combine meat with bakery products.
What are the traditional regional variations of Sausage in Dough in Russian cuisine?
In some regions the pastry is a yeasted dough rather than puff pastry, and the sausages may be replaced with smoked kielbasa. In Siberian versions, a sweet glaze of honey and poppy seeds is sometimes added.
How is Sausage in Dough traditionally served in Russia?
It is usually served hot, straight from the oven or air fryer, on a wooden platter with mustard or ketchup on the side. It’s a common appetizer at family gatherings, picnics, and New Year celebrations.
What occasions or celebrations is Sausage in Dough traditionally associated with in Russian culture?
The snack is a staple at informal celebrations such as birthday parties, New Year’s Eve, and children’s holidays, where quick, handheld foods are appreciated.
How does Sausage in Dough fit into the broader Russian snack tradition?
It aligns with the Russian tradition of “zakuski” – small, bite‑size dishes served with drinks. The combination of meat and flaky pastry mirrors other popular zakuski like pirozhki and blini with caviar.
What are the authentic traditional ingredients for Sausage in Dough versus acceptable substitutes?
Traditionally the dish uses a yeasted or puff pastry and pork hot‑dog‑style sausages. Acceptable substitutes include chicken or vegetarian sausages, phyllo dough, and gluten‑free pastry blends for those with dietary restrictions.
What other Russian dishes pair well with Sausage in Dough?
It pairs nicely with classic Russian salads like “Olivier” or “Vinegret,” as well as with pickled vegetables, sour cream dip, and a cold glass of kvass or light beer.
What makes Sausage in Dough special or unique in Russian cuisine?
Its simplicity, speed of preparation, and the satisfying contrast between a crunchy, buttery pastry and juicy sausage make it a beloved comfort snack that’s both festive and everyday.
What are the most common mistakes to avoid when making Sausage in Dough at home?
Common errors include over‑rolling the pastry (making it too thin and tearing), not sealing the dough edge, and over‑cooking the air fryer which dries out the sausage. Follow the sealing step carefully and watch the timer.
Why does this Sausage in Dough recipe use an air fryer instead of a conventional oven?
The air fryer circulates hot air rapidly, giving the pastry a crisp, golden exterior in less time and with little to no added fat, which is ideal for a quick snack. A conventional oven works too but requires a longer preheat and cooking time.
Can I make Sausage in Dough ahead of time and how should I store it?
Yes, you can wrap the sausages, cover them, and refrigerate for up to 24 hours before cooking. For longer storage, freeze the uncooked pieces on a tray, then transfer to a zip‑top bag; cook from frozen, adding a few extra minutes.
What does the YouTube channel Shimanov i eda specialize in?
The YouTube channel Shimanov i eda focuses on practical, everyday Russian home cooking, showcasing quick recipes, kitchen hacks, and appliance‑specific tips such as using air fryers and microwaves.
How does the YouTube channel Shimanov i eda's approach to Russian cooking differ from other Russian cooking channels?
Shimanov i eda emphasizes speed and minimal prep, often using store‑bought components and modern appliances, whereas many traditional Russian channels focus on classic techniques and homemade staples.
Last updated: September 6, 2026
