Sausage flowers for breakfast
4 servings
25 minutes
Sausage flowers for breakfast are a delightful dish of Georgian cuisine that combines airy yeast dough with juicy, aromatic sausage. This original recipe transforms ordinary ingredients into an exquisite breakfast. The dish's roots lie in home cooking, where the hostess's skill plays a crucial role. The taste of the 'flowers' is harmonious: the crispy crust of the dough encases a soft and juicy center, creating a play of textures. It is perfect for a cozy family breakfast or a festive table. The simplicity of preparation makes it accessible even for novice cooks. Its appetizing appearance is sure to attract attention and delight everyone at the table!
1
Dissolve the yeast in water. Heat the milk, add sugar, salt, and oil, then pour it into the water with yeast. Add flour. Mix everything well. Let the dough rise for an hour, kneading during the process.
- Dry yeast: 1.5 teaspoon
- Water: 100 ml
- Milk: 70 ml
- Sugar: 1.5 tablespoon
- Salt: pinch
- Butter: 2 tablespoons
- Wheat flour: 2 glasss
2
Cut the sausage into 8–10 pieces. Roll out the dough and cut out 16–20 circles with a bowl. Alternatively, roll it out to the diameter of the sausage. Place the sausage on one circle and cover it with the second.
- Sausage: 300 g
3
Then make 8 cuts evenly spaced around the circle without cutting in the center.
4
Turn every 2 adjacent petal halves outward.
5
Brush the flower with egg yolk and place it in the oven. Bake at 180 degrees until done.
- Salt: pinch