Ingredients for making pastry sausages
- Shortbread cookies (preferably with nuts) 300-400 grams
- Cocoa (powder) 3 tablespoons
- Sugar 1 cup
- Butter 200 grams
- Cream (10% fat) 5 tablespoons
- Walnuts (peeled) 1 cup
- Powdered sugar as needed for sprinkling
- Main Ingredients: Oil, Cream, Nuts
- Serving 8 servings
- World Cuisine
Stewpan, rolling pin or blender, tablespoon, spatula, deep plate - 3 pieces, kitchen knife, cutting board, baking paper, thick kitchen thread, refrigerator.
Cooking pastry sausages:
Step 1: Prepare the nuts.
Pour the peeled walnuts onto a cutting board and chop, chopping with a knife. Pour the resulting nut crumbs into a deep bowl.
Step 2: Prepare Cookies
Divide the cookies into two equal parts. Crush one part very finely, breaking it into the smallest crumb using a rolling pin or placing it in a blender. Pour the resulting mass into a free plate, add granulated sugar to it and mix.
Break the second part into larger pieces and mix with chopped nuts.
Step 3: Prepare the cream base.
Pour cocoa powder into a stewpan, pour cream and mix well. Put the resulting mixture on the stove, turn on a slow fire and, stirring all the time, bring to a boil. Important: Do not leave the creamy mass unattended for a long time. As soon as the contents of the stew-pan are boiling, boiling, remove everything from the heat and pour into a free deep plate. Clean the edges of the dishes with a tablespoon.
To the resulting creamy chocolate mass, while it is still hot, add the butter cut into small pieces. Shuffle everything, bringing to a homogeneous consistency without lumps.
Step 4: We form a confectionery sausage.
Pour the chocolate base into the walnuts mixed with large pieces of cookies. Stir, and then begin to gradually add already small crumbs from cookies mixed with granulated sugar. Add and mix everything until you get a viscous, thick and almost uniform mixture. The thicker the mixture obtained at this stage, the less soft the finished sausage will be.
On a sheet of parchment greased with a little butter, put the chocolate mass with nuts and cookies. Place everything in the center as shown in the photo.
Carefully wrap a piece of paper, using a spatula, squeezing the chocolate mass and giving it a sausage shape. Wrap the edges of the paper tightly. As a result, you will get candy wrapped in baking paper, shaped like a sausage.
Place the workpiece in the refrigerator or freezer for several hours so that the sausage freezes and takes its full shape. Store the finished product better in the freezer.
Step 5: Serve the pastry sausage.
Once the confectionery sausage has hardened and takes its final shape, it can be served to the table. But first, take it out of parchment and sprinkle it, roll it with icing sugar, and to make it even more similar to smoked sausage, tie your dessert with thick kitchen thread. So serve it to the table. Or cut into thin slices immediately.
That's all, it remains only to make tea and enjoy the dessert, staying in bright childhood memories.
Enjoy your meal!
- Instead of cream, you can use fat milk.
- Along with walnuts, you can add almonds, peanuts, as well as dried berries.
- Some housewives recommend adding condensed milk or melted chocolate to the sweet sausage. And in both cases it turns out incredibly tasty.
- Instead of parchment for baking, foil or cling film is suitable.