Classic sausages cooked in tomato dough will decorate not only any family table, but also diversify the picnic. They will be appreciated not only by adults, but also by children. For such sausages, you can prepare mayonnaise or cheese sauce as an addition.
Ingredients:
- 430 g wheat flour;
- 250 ml tomato juice;
- ½ tsp salt;
- sunflower oil;
- 5 g sugar;
- 5 g dry yeast;
- 2 tbsp. l. ketchup;
- 1 egg yolk;
- white and black sesame seeds;
- 10 sausages.
Preparation:
- Pour the tomato juice into a wide bowl. Add sugar and dry yeast to it. Mix everything and leave to stand for 10-15 minutes. In the meantime, you can sift the flour.
- Pour salt into the tomato dough and pour in oil, then add flour, kneading the elastic and pliable dough for 12-15 minutes.
- Roll the finished dough into a ball, transfer to a dry bowl or simply leave on the table, cover with a towel and leave to rise for 1 hour.
- After an hour, knead the dough with your hands and divide into 10 balls weighing 65 grams.
- Cover the dough balls with cling film and leave on the table for 10 minutes. Then take out one ball from under the film and roll it into an oval. Cut the edges of the oval with oblique lines so that a "herringbone" is obtained. In this case, the center of the cake should be solid. Squeeze out a strip of ketchup in the center of the oval. Place a sausage on top of the ketchup. Braid the cut edges over the sausage to form a sausage in the dough. Repeat this procedure with all balls of dough and sausages.
- Cover the baking sheet with food paper. Put all the sausages in the dough on paper and leave to stand for about 20 minutes, so that the dough rises slightly.
- Then grease the tops of the sausages with egg yolk and sprinkle with contrasting sesame seeds.
- Place the baking sheet in a convection oven preheated to 170 degrees for 20 minutes.
- Remove the cooked sausages in tomato dough from the oven, transfer to a dish and serve with or without your favorite sauce.
