Roast sausage in bread dough

Roast sausage in bread dough

Brat sausage in bread dough can be served hot or cold. Through the bread dough the dish is filling. A fresh salad is best served with it. Mix flour with dry yeast and salt. Knead water under the flour and add sunflower oil. Knead the dough until smooth. Add a little water if necessary. Leave the yeast dough to rise in a warm place covered until it has visibly enlarged. Hack into a mixing cup. Halve red peppers, remove white seeds and skins and chop coarsely. Add the peppers to the mince. Add the milk and puree finely with a hand blender. Season the minced mince with pepper, salt and cayenne pepper. Fry the coarse fried sausage briefly in a pan or on the grill and let it cool. Knead the yeast dough again briefly on a lightly floured work surface and cut into three parts. Roll out each piece of dough so thinly that the sausage can be wrapped in it. Spread the yeast dough with the minced farce. Leave an edge of approx. 1 cm free all around. Place the roast sausage on the minced meat and wrap with the bread dough. Preheat oven to 220°. Place the sausage in bread dough on a baking tray lined with baking paper and bake on the middle shelf for approx. 25-30 minutes until golden brown.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
804 kcal
62 g
27 g
46 g

(C)opyright by Marions Kochbuch