Cheese-Stuffed Sausages in Yeast Dough

1. 1 Thick sausagespack 400 g ≈ $3.50 100 g
2. 2 Wheat flour 100 g
3. 3 Milk 2.5%pack 930 ml ≈ $0.88 50 ml
4. 4 Dry yeast 2 g
5. 5 Eggspack 10 pcs ≈ $1.93 1 pcs
6. 6 Sugar 3 g
7. 7 Sunflower oil 5 ml
8. 8 Hard cheesepack 200 g ≈ $2.70 20 g
9. 9 Margarine 8 g
10. 10 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Mix warm milk³, egg, yeast, sugar, salt, and softened margarine.

2. Add flour and knead into a smooth, soft dough for 8 minutes.

3. Cover and let rise in a warm place for 1 hour, until doubled in size.

4. Peel sausages, score lengthwise halfway through, and stuff with grated cheese.

5. Roll dough into 5mm-thick¹ strips and wrap them spirally around the sausages.

6. Place on an oiled baking sheet, let rest for 10 minutes. Preheat oven to 200 °C (400 °F).

7. Bake for 20 minutes until golden brown.

In short

• In the planner this dish is cooked for two days: reheat on day two.