Sausage and Parmesan Buns
6 servings
90 minutes
Sausage and parmesan rolls are a cozy dish with Italian notes, perfect for family evenings or friendly gatherings. The recipe is based on soft yeast dough that wraps around smoked sausages, creating a tender texture with a savory filling. Parmesan adds a rich aroma and a slight saltiness to the rolls, making them particularly appetizing. During baking, the rolls acquire a golden crust, while the zigzags of ketchup and fresh dill on top highlight the contrast of flavors. This treat is great as a standalone dish or as an appetizer for festive tables. The origins of the recipe can be linked to Italian culinary traditions where simplicity meets harmony of flavors and baking always takes center stage.
1
Divide the dough into balls weighing 70 g. Size - like a tennis ball.
- Yeast dough: 1 kg
2
Roll each ball into a flatbread and place the peeled sausage.
- Smoked sausages: 8 pieces
3
Fold like a dumpling and seal the edges, pressing the sausage tightly to the dough.
4
Cut across into 8 pieces, leaving the spine uncut.
5
Place the lower piece to the left while simultaneously turning it (set it like a stump), the next one to the right and continue in a checkerboard pattern.
6
Preheat the oven to 220 degrees. Line a baking tray with parchment paper. Place the rolls in a warm place for 15 minutes to rise. Brush the top with egg + milk.
- Chicken egg: 1 piece
- Milk: 1 tablespoon
7
On top, you can optionally drizzle with ketchup in zigzags, and sprinkle with parmesan and dill.
- Grated Parmesan cheese: 100 g
8
Bake for about 20 minutes until golden brown.