Sausages in potato dough from the USSR
6 servings
45 minutes
Sausages in potato dough from the USSR are a symbol of home comfort and the simplicity of Soviet cuisine. This recipe emerged at a time when products were used as efficiently as possible, and dishes were hearty and accessible. The tender potato dough, slightly crispy on the outside and soft on the inside, harmoniously combines with juicy sausages to create a rich and cozy flavor. Butter and margarine add tenderness to the dough, while baking gives it a golden crust. These sausages are convenient to take along; they are perfect for a snack or dinner with family. The recipe is easy to prepare and evokes the warm atmosphere of Soviet kitchens where soulfulness was the main value.
1
Pass hot boiled potatoes through a meat grinder, add one egg, semolina and flour, margarine, salt, and mix well (whip).
- Potato: 1 kg
- Chicken egg: 2 pieces
- Semolina: 110 g
- Wheat flour: 300 g
- Margarine: 80 g
- Sausages (wieners): 600 g
2
Roll out the potato dough on a floured board and cut it into rectangles matching the length and width of the sausages.
- Wheat flour: 300 g
3
Peel the sausages from the film and wrap them in the obtained rectangles, pinching the edges of the dough on all sides.
- Sausages (wieners): 600 g
4
Mix the egg with melted but not hot butter and brush it over the sausages in dough already placed on the baking sheet.
- Chicken egg: 2 pieces
- Butter: 50 g
5
Grease the baking sheet with vegetable oil.
- Butter: 50 g
6
Bake for about 20-25 minutes until golden.
